Mushroom Barley Soup Recipe

• 2 tbsp olive oil
• 8 oz white button mushrooms (sliced)
• 8 oz baby bella mushrooms (sliced)
• 1 large onion (diced)
• 3 carrots (diced)
• 2 celery stalks (diced)
• 4 clove garlic (minced)
• 2 tbsp tomato paste
• 2 tsp dried thyme
• 1 tsp paprika
• 1½ tsp salt
• ½ tsp black pepper
• 8 cup low-sodium vegetable broth
• 1 tbsp soy sauce
• 1 cup pearl barley (rinsed)

Instructions

1. Heat the oil in a large pot over medium-high heat. Add the sliced mushrooms and cook until browned, 10–12 minutes.
2. Stir in the onion, carrots, and celery, and cook until softened, about 5 minutes.
3. Add the garlic, tomato paste, thyme, paprika, salt, and black pepper, and cook for 2 minutes, stirring often, until fragrant.
4. Pour in the broth and soy sauce, then stir in the barley. Bring to a boil, reduce heat, and simmer uncovered for 45–50 minutes, until the barley is tender.