Mushroom Barley Soup recipe | PCC Community Markets

Ingredients

• 1 cup hulled barley or 2 1/2 cups cooked barley
• 4 cups mushroom broth, divided
• 2 tablespoons olive oil
• 1 small yellow onion, chopped
• 1 cup mushrooms, crimini or a mixture of wild mushrooms
• 1 large rib celery, diced
• 1 large carrot, chopped
• 2 cloves garlic, minced
• 2 tablespoons tomato paste
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon salt, or to taste
• 1 to 2 teaspoons pepper, or to taste
• Sour cream and parsley, to garnish (optional)