Barley, Lentil, and Mushroom Soup

This mushroom, barley, and lentil soup is a delicious choice for either lunch or dinner. Just ladle some into a bowl and serve with bread and a salad.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 35 mins
• Calories: 265 Calories

Ingredients

• 1 teaspoon dried parsley
• 1 bay leaf
• 1 stalk celery, chopped
• 1 tablespoon dry sherry
• 2 carrots, chopped
• 1 medium onion, chopped
• 2 quarts low-sodium beef broth
• 4 cups sliced button mushrooms
• 0.25 teaspoon dried thyme
• 0.25 cup olive oil
• 0.25 teaspoon freshly ground black pepper
• 0.75 cup pearl barley
• 0.75 cup dry brown lentils
• 0.33333334326744 cup dried porcini mushrooms, rinsed

Recipe Instructions

Step 1

Heat oil in a large pot over medium heat. Add onion and sauté until limp but not brown, about 5 minutes. Mix in carrots and celery; cook for 5 minutes. Add barley and lentils and stir to coat with oil. Cook, stirring occasionally, until lightly toasted.

Step 2

Pour in beef broth and add bay leaf, parsley, thyme, and pepper. Bring to a boil. Add porcini mushrooms and reduce the heat to low. Cover and simmer for 25 minutes. Add button mushrooms, cover again, and cook, stirring occasionally, for 30 minutes. Mix in sherry during the last 5 minutes of cooking. Taste and adjust seasoning if needed before serving.