Mushroom Barley Soup

5 minutes
Prep time

16 minutes
Cook time

405 cal.
Per serving

Ingredients for 1

1.5 cups

Mushroom broth

1 Stalk

Celery

Carrots (fresh)

1/2

Yellow onion

1/4 cup

Pearl barley (quick cook)

1 cup

Shiitake mushrooms

1/2 tbsp

Soy sauce

Stovetop, Pot (small), Pot (large), Knife

Step 1
Peel & slice the carrots lengthwise. Dice into 1/4 inch half-moons.
Step 2
Clean & dice the celery into ¼ inch half-moons.
Step 3
Peel & small dice the onion. Clean & slice the mushrooms if needed.
Step 4
Heat a drizzle of oil in a pot over medium heat. Add carrots, celery, onion, salt & pepper. Sauté for 3-4 min, until the vegetables begin to soften.
Step 5
Add in the sliced mushrooms. Stir & cook for 1 more min. Pour in the barley & broth. Mix & bring it to a boil. Lower to a simmer & cover. Cook for 10-12 min until the barley is tender.
Step 6
Uncover & stir in soy sauce. Season with more pepper. Serve hot, garnished with parsley if you have! Enjoy!