Post a new Recipe
View all Recipes Edit this Recipe
Photo must be in the format of either a jpg/jpeg, gif or png.
It should not exceed 4 MB.
It should be no smaller than 240 pixels x 240 pixels.
You have to be logged in to be able to add photos for a recipe.
Servings Per Recipe: 4
Amount Per Serving
how is this calculated?
Bring the barley and 4 cups of water to a boil in a medium saucepan. Reduce heat, cover, and simmer until tender, 30 to 40 minutes.
Meanwhile, heat the oil in a large pot over medium-low heat. Add the onions, salt, and pepper. Cook for 5 minutes. Add the carrot and celery and cook for 6 minutes more.
Add the mushrooms, increase heat to medium-high, and cook until they release their juices, about 3 minutes. Add the broth, bay leaves, and thyme and simmer for 10 minutes.
Stir in the cooked barley and cook for 5 minutes more. Remove and discard the bay leaves and thyme sprigs. Ladle into individual bowls and serve with the toasted bread, if desired.
Let the soup cool, then ladle it into resealable freezer bags. Store for up to 3 months.
Thaw overnight in the refrigerator or thaw partially in the microwave. Warm in a covered saucepan over medium-low heat for 20 minutes. Serve with the toasted bread, if desired.
Video file should not exceed 100 MB.
You have to be logged in to be able to add videos for a recipe.