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; 177 milliliters dry brown lentils; 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; 1 Tbsp dry sherry (optional); 2 liters low-sodium beef broth; 59 milliliters olive oil; 1 medium onion, chopped; 177 milliliters pearl barley

Barley, Lentil and Mushroom Soup might be just the main course you are searching for. This recipe serves 8. One portion of this dish contains roughly 12g of protein, 7g of fat, and a total of 232 calories. This recipe covers 16% of your daily requirements of vitamins and minerals. It is perfect for Autumn. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes. If you have parsley, pepper, beef broth, and a few other ingredients on hand, you can make it. It is a good option if you're following a dairy free diet.

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.

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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