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

levanacooks.com

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

View full recipe on levanacooks.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at levanacooks.com.

Share this recipe:

Cooking tools:

Food processor
Pot
Chef's knife
Cutting board
Peeler
Stove
Measuring cup
Measuring spoon
Spoon

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