Mushroom Barley Soup #2 (V)

Ingredients

• 16 oz baby bella mushrooms, sliced
• 8 oz white mushrooms, cleaned and chopped
• ½ C canned crushed tomatoes
• 1 yellow onion, chopped
• 4 garlic cloves, chopped
• 2 celery stalks, chopped
• 1 carrot, chopped
• Extra virgin olive oil
• Kosher salt
• Black pepper
• 1 tsp coriander
• ½ tsp smoked paprika
• ½ tsp cumin
• 6 C vegetable broth
• 1 C pearl barley, rinsed
• ½ C packed chopped parsley

Directions

1. Brown Mushrooms: Heat extra-virgin olive oil in a large Dutch oven over medium-high until shimmering. Add baby bella mushrooms and cook ~5 minutes, until softened and lightly colored. Remove and set aside.
2. Sauté Vegetables: Add a bit more olive oil to the pot. Add onions, garlic, celery, carrots, and chopped white mushrooms. Cook 4-5 minutes over medium-high. Season with salt and pepper.
3. Add Tomatoes & Spices: Stir in crushed tomatoes, coriander, smoked paprika, and cumin. Cook ~3 minutes, stirring frequently.
4. Simmer Barley: Add broth and pearl barley. Bring to a rolling boil 5 minutes, then reduce heat, cover, and simmer ~45 minutes, until barley is tender.
5. Finish: Return cooked baby bella mushrooms to the pot and cook ~5 minutes, until heated through.
6. Serve: Finish with fresh parsley and serve hot.

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