Mushroom Barley Soup
Ingredients
- olive oil (enough to sauté onions)
- 2 medium onions, diced
- 12-15 cups cleaned and sliced fresh baby bella mushrooms (that’s 2 Costco packages - 24 oz)
- 6 fresh garlic cloves
- 1 tbsp soy sauce
- 1 tbsp kosher salt
- 1 tsp black pepper
- 12 cups water
For Barley:
- ¾ cup barley
- 2 ½ cups water
- salt and pepper
Instructions
- Sauté onions in oil until translucent. Add sliced mushrooms and sauté until shrunken, about 15 minutes.
- Add garlic cloves, soy sauce, kosher salt, black pepper, and water. Bring to a boil and then simmer for about an hour.
- In a separate pot, cook barley in 2 ½ cups of water for about 45 minutes, until tender. Strain any leftover liquid. Set aside. Using an immersion blender, blend soup until piecey - not smooth. There! Nobody will have to see the onions they’re eating!
- Add cooked barley. Adjust seasoning to taste.
