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Barley, Lentil, and Mushroom Soup
Barley, Lentil, and Mushroom Soup
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Prep Time:
20 minutes
Cook Time:
75 minutes
Total Time:
95 minutes
Savory mushroom, barley, and lentil soup - perfect for any meal. Serve with bread and salad.
Ingredients:
  • 0.25 cup olive oil
  • 2 carrots, chopped
  • 1 stalk celery, chopped
  • 0.75 cup pearl barley
  • 0.75 cup dry brown lentils
  • 0.33333334326744 cup dried porcini mushrooms, rinsed
  • 2 quarts low-sodium beef broth
  • 1 bay leaf
  • 1 teaspoon dried parsley
  • 0.25 teaspoon dried thyme
  • 0.25 teaspoon freshly ground black pepper
  • 4 cups sliced button mushrooms
  • 1 tablespoon dry sherry
Instructions:
  • In a large pot over medium heat, sauté onion in oil until translucent, about 5 minutes. Add carrots and celery, cook for an additional 5 minutes. Stir in barley and lentils and cook until lightly toasted, stirring occasionally.
  • - Combine beef broth, bay leaf, parsley, thyme, and pepper in a pot. Bring to a boil. - Stir in porcini mushrooms, reduce heat to low, cover, and simmer for 25 minutes. - Add button mushrooms, cover, and cook for 30 minutes, stirring occasionally. - Pour in sherry in the last 5 minutes of cooking. - Adjust seasoning to taste before serving.

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