Mushroom Soup

By The Mediterranean Dish · 60 min

Ingredients

Instructions

1. In a large Dutch oven, heat olive oil over medium-high heat until shimmering but not smoking. Add the baby bella mushrooms and cook until softened and golden, about 5 minutes. Remove them from the pot and set aside.
2. In the same pot, add a little more olive oil. Add the onion, garlic, celery, carrot and white mushrooms. Cook over medium-high heat for 4 to 5 minutes, then season with salt and black pepper.
3. Add the crushed tomatoes, coriander, smoked paprika and cumin. Cook for about 3 minutes, stirring often.
4. Add the broth and pearl barley. Bring to a rolling boil for 5 minutes, then reduce the heat, cover and simmer on low for about 30 minutes, until the barley is tender.
5. Return the cooked baby bella mushrooms to the pot and stir. Cook for about 5 minutes, until heated through.
6. Stir in the chopped parsley and serve.

Summarized from The Mediterranean Dish's video. Watch it for the details.