Mushroom and Barley Soup

This Mushroom and Barley Soup is a hearty and nutritious Lebanese dish, featuring earthy mushrooms and protein-rich barley in a fragrant broth. Perfect for a cozy meal, it combines wholesome ingredients for a comforting experience.

Ingredients

• Olive oil - 2 tablespoons
• Onion - 1 medium, diced
• Garlic - 2 cloves, minced
• Carrot - 1 medium, diced
• Celery - 1 stalk, diced
• Mushrooms (button or cremini) - 200 grams, sliced
• Barley (pearl) - 100 grams
• Vegetable broth - 1 liter
• Fresh thyme - 1 teaspoon, chopped
• Bay leaf - 1
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Lemon juice - 1 tablespoon
• Fresh parsley - 2 tablespoons, chopped

Steps

1. In a large pot, heat olive oil over medium heat. Add the diced onion, garlic, carrot, and celery, sautéing until the vegetables are soft, about 5-7 minutes.
2. Add the sliced mushrooms to the pot and cook for another 5 minutes, stirring occasionally until they release their moisture.
3. Stir in the pearl barley, vegetable broth, thyme, bay leaf, salt, and black pepper. Bring to a boil, then reduce heat to low and cover the pot.
4. Simmer the soup for 30 minutes, or until the barley is tender, stirring occasionally.
5. Remove the bay leaf and stir in the lemon juice and chopped parsley before serving.

Nutrition

• Calories: 320
• Protein: 12 g
• Carbs: 55 g
• Fiber: 10 g
• Sugar: 5 g
• Sodium: 680 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 1 L

Health Benefits

• High in fiber, promoting digestive health.
• Rich in protein from barley, supporting muscle repair and growth.

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