Mushroom and Barley Soup – A Vegetarian, Filling Fall Feast

Name: Mushroom and Barley Soup – A Vegetarian, Filling Fall Feast
Total time: 70 min
Ingredients: 1 tbsp olive oil; 1/2 cup diced onion (white or yellow); 1 cup diced carrots; 3 cloves minced garlic; 24 oz white mushrooms, sliced; 3/4 cup dry pearl barley (use more for a thicker soup); 32 oz mushroom broth (substitute vegetable broth); 1 cup green beans sliced (1/2 inch pieces. Skip the green beans if you want to have a really full mushroom flavor.); 1 tsp lemon juice (You could also use 1/4 cup of dry white wine); 1 tbsp salt; 1 tsp black pepper; 1 tsp white pepper (secret ingredient!); 1 tsp rubbed thyme (of sub 2 tbsp fresh thyme)

suburbanfeast.com

This mushroom barley soup provides a healthy dose of fiber and an old-school secret ingredient to give you a vegetarian riff on a traditionally meaty classic.

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Ingredients

1 tbsp olive oil
1/2 cup diced onion (white or yellow)
1 cup diced carrots
3 cloves minced garlic
24 oz white mushrooms, sliced
3/4 cup dry pearl barley (use more for a thicker soup)
32 oz mushroom broth (substitute vegetable broth)
1 cup green beans sliced (1/2 inch pieces. Skip the green beans if you want to have a really full mushroom flavor.)
1 tsp lemon juice (You could also use 1/4 cup of dry white wine)
1 tbsp salt
1 tsp black pepper
1 tsp white pepper (secret ingredient!)
1 tsp rubbed thyme (of sub 2 tbsp fresh thyme)