Mushroom Soup Recipe with Barley! (Mediterranean Diet Soup)

By The Mediterranean Dish · 50 min

Ingredients

Instructions

1. Heat extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering but not smoking. Add the baby bella mushrooms and cook until softened and coloured, about 5 minutes. Remove and set aside.
2. In the same pot, add a little more olive oil. Add the onion, garlic, celery, carrot and white mushrooms. Cook for 4 to 5 minutes over medium-high heat, then season with salt and 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 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.