Ingredients
- ¼ cup olive oil
- 3 large onions (thinly sliced)
- 3-5 garlic cloves (minced)
- ½ pound cremini or baby bella mushrooms (thinly sliced)
- ½ pound white mushrooms (thinly sliced)
- 1 cup pearl barley
- 8 cups vegetable stock
- ½ tsp. dry or 1 tsp. fresh thyme leaves
- 2 Tbsp. white wine or red wine vinegar
Instructions
- Heat a large soup pot over medium heat and add olive oil. Heat until oil is shimmering, about 1 minute. Add sliced onions and cook over medium-low heat until onions are brown and soft, about 40 minutes.
- Add garlic and mushrooms, turn heat to medium-high and cook until mushrooms are totally wilted and beginning to brown.
- Add barley, stock and vinegar and cook until barley is plump and tender, about 20 minutes.
Video
Notes
If soup is too thick, add more vegetable stock or water.
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