Mushroom Barley Soup

This Mushroom Barley Soup is a hearty and wholesome dish, perfect for a nourishing breakfast. Packed with earthy flavors from the mushrooms and the nutty texture of barley, it's a comforting start to the day.

Ingredients

• Mushrooms (cremini or button) - 200 grams, sliced
• Pearl barley - 100 grams
• Carrot - 1 medium, diced
• Celery - 1 stalk, diced
• Onion - 1 small, diced
• Garlic - 2 cloves, minced
• Vegetable broth - 800 ml
• Olive oil - 2 tablespoons
• Fresh thyme - 1 teaspoon, chopped
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Fresh parsley - for garnish

Steps

1. Heat the olive oil in a medium pot over medium heat.
2. Add the diced onion, carrot, and celery to the pot. Sauté for about 5 minutes until the vegetables start to soften.
3. Stir in the minced garlic and sliced mushrooms, cooking for another 5-7 minutes until the mushrooms are browned.
4. Add the pearl barley, vegetable broth, thyme, salt, and black pepper to the pot. Bring to a boil.
5. Reduce the heat to low, cover, and let it simmer for about 30 minutes, or until the barley is tender.
6. Taste and adjust seasoning if necessary. Remove from heat.
7. Serve hot, garnished with fresh parsley.

Nutrition

• Calories: 250
• Protein: 8 g
• Carbs: 45 g
• Fiber: 8 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.8 L

Health Benefits

• Rich in fiber, promoting digestive health.
• Contains antioxidants from mushrooms, supporting immune function.

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