Mushroom Barley Soup (v)

Ingredients

• 1 lb Mushrooms, sliced
• 32 oz vegetable broth
• 2 tbs butter
• 6 sprigs fresh thyme, leaves removed, or 1 tsp dried thyme
• 2 cloves garlic, minced
• 1 small onion, chopped
• 2 large carrots, chopped
• 2 celery stalks, chopped
• ½ C barley
• ¼ C freshly chopped parsley
• Kosher salt and freshly ground black pepper, to taste

Directions

1. Sauté Base: In a large pot or Dutch oven over medium heat, melt butter. Add thyme and mushrooms and cook 2-3 minutes, until edges turn golden.
2. Add Vegetables: Stir in garlic, onion, carrots, and celery. Season with salt and pepper and cook ~10 minutes, until softened.
3. Simmer Soup: Add barley and broth. Bring to a boil, then reduce heat and simmer ~25 minutes, until barley is tender and the soup begins to thicken.
4. Serve: Ladle into bowls and garnish with parsley.

Chef's Notes

• This is a vegetarian recipe. Substituting avocado oil for the butter will make it vegan

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