Side Pannel
Mushroom Barley Zucchini Soup
Mushroom Barley Zucchini Soup
- Recipe Submitted by Herb on 11/03/2014
Category: Healthy Recipes, Soups, Mashrooms
Ingredients List
- 1 large onion
- 3 cloves garlic
- 2 carrots
- 1 lb. mushrooms, sliced
- 1 cup quick-cooking barley
- 2 cups kale or spinach
- 4 cups vegetable broth (+4 cups water)
- 1 Tbsp. white wine vinegar
- 1 tsp. basil
- 1 tsp. oregano
- 1/2 tsp. thyme
- Salt/pepper to taste
- Other possible add-ins: celery, rutabaga, parsnips, turnips, zucchini, winter squash, etc.
Directions
1. Dice onion and carrot, mince garlic, and roughly chop kale/spinach.
2. In a large stockpot over med-high heat, saute onion, mushroom, and carrot with salt for 7-8 minutes.
3. Add garlic, kale/spinach, basil, oregano, and thyme. Saute 1-2 minutes.
4. Add white wine vinegar, then broth and 4 cups water. Bring to a boil.
5. Add barley, then reduce heat and simmer for 10-15 minutes until barley is cooked.
6. Adjust seasonings as necessary.
2. In a large stockpot over med-high heat, saute onion, mushroom, and carrot with salt for 7-8 minutes.
3. Add garlic, kale/spinach, basil, oregano, and thyme. Saute 1-2 minutes.
4. Add white wine vinegar, then broth and 4 cups water. Bring to a boil.
5. Add barley, then reduce heat and simmer for 10-15 minutes until barley is cooked.
6. Adjust seasonings as necessary.
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