Creamy Mushroom and Barley Soup

A hearty and creamy soup perfect for a cold winter's day. The barley adds a chewy texture, while the mushrooms add a savory depth of flavor.

The history of mushroom barley soup is a long and storied one. It is believed to have originated in Europe, where it was a popular dish among peasants. The soup was made with whatever vegetables were available, and often included barley, which was a cheap and filling grain. Over time, the soup evolved and became more refined, and it is now a popular dish all over the world.

Prep time: 15 | Cook time: 30 | Serves: 4

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 8 ounces mushrooms, sliced
• 1 cup pearl barley
• 4 cups vegetable broth
• 1 cup milk
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, carrots, and celery and cook until softened, about 5 minutes.
3. Add the mushrooms and cook until softened, about 5 minutes more.
4. Stir in the barley and cook for 1 minute.
5. Add the vegetable broth and milk and bring to a boil.
6. Reduce heat to low, cover, and simmer for 30 minutes, or until the barley is tender.
7. Stir in the parsley and season with salt and pepper to taste.
8. Serve warm.

Why It Works

• The combination of barley and mushrooms creates a hearty and satisfying soup.
• The milk adds a creamy richness to the soup.
• The parsley adds a fresh and herbaceous flavor to the soup.