Mushroom Barley and Leek Soup
Yield:
3 cups
Prep Time:
5 minutes
Cook Time:
40 minutes
Total Time:
45 minutes
Ingredients
- 3 large leeks chopped (discarding tough ends)
- 2 large carrots
- 4 cloves garlic chopped
- 3 Tbsp extra virgin olive oil
- 1 ½ pounds cremini mushrooms chopped
- 1 tsp dried thyme
- 1 tbsp tamari (or low sodium soy sauce)
- 1 tsp Worcestershire sauce
- 1 cup barley
- 6 cups vegetable broth
- salt and pepper to taste
- ½ cup fresh parsley chopped (optional)
Instructions
- In a large soup pot add olive oil and saute leeks & carrots for 5 minutes. Turn down heat to medium and add mushrooms. Let them cook down for 5 mins, stirring occasionally.
- Add garlic and cook for 3 mins more.
- Add thyme, tamari, Worcestershire sauce and barley. Continue to cook for 3 mins or until barley begins to turn shiny.
- Add vegetable broth, cover and let simmer for 25 minutes or until barley is tender.
- Serve garnished with fresh parsley and season with salt and pepper to taste.
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