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Roasted Mushroom Barley Soup

Warm up this season with Hearty Roasted Mushroom Barley Soup, the perfect comfort food. This delicious recipe features a blend of earthy mushrooms, nutty pearl barley, and fresh vegetables, all simmered to create a rich, satisfying flavor. Packed with nutrients, it's not only filling but also promotes digestive health. Easy to prepare and perfect for family dinners or meal prep, this soup is sure to become a favorite in your kitchen. Enjoy the cozy goodness!
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Ingredients
  

2 cups assorted mushrooms (cremini, shiitake, and button), cleaned and chopped

1 medium onion, diced

3 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

1 cup pearl barley, rinsed

6 cups vegetable stock

2 tablespoons olive oil

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper, to taste

1 bay leaf

1 tablespoon balsamic vinegar

Fresh parsley or chives, for garnish

Instructions
 

Preheat the Oven: Start by preheating your oven to 400°F (200°C).

    Roast the Mushrooms: On a baking sheet, toss the chopped mushrooms with 1 tablespoon of olive oil, salt, and pepper. Spread them out in a single layer and roast in the preheated oven for about 20 minutes, or until golden brown and fragrant. Stir halfway through for even roasting.

      Sauté the Aromatics: In a large pot over medium heat, add the remaining tablespoon of olive oil. Once hot, add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables have softened and the onions are translucent. Stir in the minced garlic and cook for an additional minute until fragrant.

        Combine Ingredients: Add the rinsed pearl barley to the pot and stir to combine with the sautéed vegetables. Cook for 1-2 minutes, allowing the barley to toast lightly.

          Simmer the Soup: Pour in the vegetable stock and add the roasted mushrooms, dried thyme, dried rosemary, bay leaf, and balsamic vinegar. Bring the mixture to a boil, then reduce the heat to low and simmer for about 30-35 minutes, or until the barley is tender and chewy.

            Season and Serve: Once the barley is cooked, remove the bay leaf and taste the soup. Adjust the seasoning with salt and pepper if necessary. Serve hot, garnished with freshly chopped parsley or chives for a pop of color and fresh flavor.

              Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4-6