Mushroom Barley Soup Recipe. Vegan or Meat

Name: Mushroom Barley Soup Recipe. Vegan or Meat
Ingredients: 1∕3 cup olive oil; 6 large cloves garlic; 1 large onion, cut in large chunks; 5 ribs celery, peeled; 1 large bunch dill, fronds and stems; 11⁄2 pounds domestic, portobello, or cremini mushrooms, diced; 3 quarts (12 cups) water; 11⁄4 cups pearl barley (gluten-free: short grain brown rice or wild rice, or steel-cut oats); 2 large carrots, diced 1⁄2 inch; 1 large parsnip, diced 1⁄2 inch; 1 large turnip, diced 1⁄2 inch; 6 bay leaves, or 1 teaspoon ground; Salt to taste; 2 teaspoons dry thyme, or 6-8 sprigs fresh thyme (you’ll fish them out of the finished soup); Pepper to taste

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Mushroom Barley Soup The hearty and wonderful classic! Gluten-Free: Mushroom Barley Soup is for you too! Brown rice, steel-cut oats, wild

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Ingredients

1∕3 cup olive oil
6 large cloves garlic
1 large onion, cut in large chunks
5 ribs celery, peeled
1 large bunch dill, fronds and stems
11⁄2 pounds domestic, portobello, or cremini mushrooms, diced
3 quarts (12 cups) water
11⁄4 cups pearl barley (gluten-free: short grain brown rice or wild rice, or steel-cut oats)
2 large carrots, diced 1⁄2 inch
1 large parsnip, diced 1⁄2 inch
1 large turnip, diced 1⁄2 inch
6 bay leaves, or 1 teaspoon ground
Salt to taste
2 teaspoons dry thyme, or 6-8 sprigs fresh thyme (you’ll fish them out of the finished soup)
Pepper to taste