Tweaked: Mushroom and Barley Soup

The original really lacked any spices but a few changes and this was shockingly good. I didn't do this in the slow cooker this time around but a nice slow simmer could only be good. Served with my buttermilk cornbread. ❤️

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cook mushroom in a large pot with 1 tbsp of oil and a generous pinch of salt. Season with thyme and saute on medium-high for 5 minutes.

Step 2

Add onion, carrots, celery, and cook overmedium heat 10 and then add garlic. Cook until vegetables are tender.

Step 3

Add water and bring to a boil. Stir in bullion cubes.

Step 4

Simmer for at least 10 minutes or cover and simmer longer. A long cook time will further soften the carrots. Add Worcestershire sauce

Step 5

Add in barley d simmer 10 minutes, stirring occasionally or until barley is tender. Season with salt and pepper to taste.

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