This hearty, satisfying soup is perfect for chilly fall and winter evenings. Hull-less barley provides a chewy texture and mushrooms flavored with sherry and soy sauce offer rich flavor. Swap in your favorite whole grains to make your own perfect bowl.
Servings
8 servings
Prep time
15 minutes
Cook time
1 hour 15 minutes
Passive time
n/a
Ingredients
1 Tbsp
Oil
1 small
Leek, sliced (white and light green parts only)
about 1 cup
3 cups
Sliced Mushrooms (any variety)
, about 10 oz
1/4 cup
Chopped Fresh Parsley
or 1 Tbsp Parsley Flakes
Instructions
Heat oil in a large soup pot over medium heat. Add sliced leeks and cook until soft, 5-7 minutes.
Add sliced mushrooms, salt and pepper and cook until the mushrooms soften and begin to release their juices, 5-10 minutes. Add barley and water and bring to a boil. Reduce heat to a simmer, cover and cook until grains are soft, about 40 minutes.
Add milk, soy sauce or tamari, sherry, paprika and parsley and cook to heat through, about 5 minutes. Serve warm.
