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Barley, Lentil, and Mushroom Soup

Barley, Lentil, and Mushroom Soup

Cost $12.5, save $10

Source: Recommended by CookPal

  • 75 Min
  • 8 Servings
  • $12.5

INGREDIENTS

  • Vegetables

    • 🧅 1 medium onion, chopped
    • 🥕 2 carrots, chopped
    • 🌱 1 stalk celery, chopped
    • 🍄 4 cups sliced button mushrooms

  • Grains and Legumes

    • ¾ cup pearl barley
    • ¾ cup dry brown lentils

  • Herbs and Spices

    • 1 bay leaf
    • 1 teaspoon dried parsley
    • ¼ teaspoon dried thyme
    • 🧂 ¼ teaspoon freshly ground black pepper

  • Liquids

    • ¼ cup olive oil
    • 2 quarts low-sodium beef broth
    • 1 tablespoon dry sherry (Optional)

  • Dried Mushrooms

    • 🍄 ⅓ cup dried porcini mushrooms, rinsed

STEPS

1

Heat oil in a large pot over medium heat. Add onion and sauté until limp but not brown, about 5 minutes.

2

Mix in carrots and celery; cook for 5 minutes.

3

Add barley and lentils and stir to coat with oil. Cook, stirring occasionally, until lightly toasted.

4

Pour in beef broth and add bay leaf, parsley, thyme, and pepper. Bring to a boil.

5

Add porcini mushrooms and reduce the heat to low. Cover and simmer for 25 minutes.

6

Add button mushrooms, cover again, and cook, stirring occasionally, for 30 minutes.

7

Mix in sherry during the last 5 minutes of cooking. Taste and adjust seasoning if needed before serving.

NUTRIENTS

Per 1 serving

🔥

265

Calories

  • 14
    Protein
  • 33
    Carbs
  • 9
    Fats

💡 Serve with crusty bread for a complete meal.For a vegetarian option, substitute beef broth with vegetable broth.Leftovers can be stored in the refrigerator for up to 5 days.