Barley, Lentil and Mushroom Soup

Name: Barley, Lentil and Mushroom Soup
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8
Cuisine: Global
Ingredients: 1 bay leaf; 0 teaspoons freshly ground black pepper; 946 milliliters sliced button mushrooms; 2 carrots, chopped; 1 stalk celery, chopped; 1 teaspoon dried parsley; 79 milliliters dried porcini mushrooms, rinsed; 0 teaspoons dried thyme; 2 liters low-sodium beef broth; 59 milliliters olive oil; 1 medium onion, chopped; 177 milliliters pearl barley

You can never have too many soup recipes, so give Barley, Lentil and Mushroom Soup a try. This recipe serves 8. Watching your figure? This dairy free recipe has 167 calories, 8g of protein, and 7g of fat per serving. This recipe covers 11% of your daily requirements of vitamins and minerals. If you have olive oil, beef broth, button mushrooms, and a few other ingredients on hand, you can make it. 1 person found this recipe to be yummy and satisfying. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes around 1 hour and 30 minutes.

Instructions

Heat the olive oil in a large pot over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Pot

Add the onion; cook and stir until onions are limp, but not brown, about 5 minutes.

Ingredients you will need

Onion

Mix in the celery and carrot; cook for another 5 minutes. Stir in the barley and lentils so they are coated with oil, continue to cook and stir until lightly toasted.

Ingredients you will need

Lentils