After a snowy afternoon, this was just the soup that we needed!
This soup will warm you to the core – and it’s quite filling too.
White Bean, Barley & Mushroom Soup – Inspired by She Wears Many Hats & Alisa Cooks
Ingredients
- 16 oz. baby bella mushrooms
- 1 C quick cook barley
- 4 C chicken stock
- 2 C water
- 2 cans “white beans” {we used canellini beans}, rinsed & drained
- 1 sweet onion, diced
- 3 garlic cloves
- 1/2 tsp. dried thyme
- 1 T balsamic vinegar
- 1/4 – 1/2 tsp. pepper
- sea salt, to taste
- parsley for garnish
Directions
Begin by quartering 16 oz. baby bella mushrooms. Arrange them on a cookie sheet that has been lined with tinfoil. Lightly spray them with olive oil and then roast at 425 for 10-15 minutes, flipping once.
Meanwhile, place 1 C quick cook barley in the bottom of a large stockpot.
Add in 1 diced sweet onion and 3 garlic cloves, minced. Sauté until onions are translucent.
Add 4 C chicken broth and 1 1/2 C water. Bring soup to a simmer, and cook, covered for 10 minutes; or until mushrooms are done.
Add the roasted mushrooms to the soup stock.
Place about 1 C beans + the remaining 1/2 C water into a blender and blend the beans.
Pour the bean puree into the soup.
Then, add the remaining beans to the soup.
Reduce soup to low and simmer for 5-6 minutes. Add in the 1/2 tsp. dried thyme and season with salt and pepper during this time.
Finally, stir in 1 T balsamic vinegar.
Garnish with parsley and serve.
Enjoy!
That looks delicious! I have been so crazy about mushrooms lately, it's perfect for this cold weather!
ReplyDeleteThe soup looks great! I love the combination of flavors and I look forward to trying it. Thank you for sharing!
ReplyDeleteS'wonderful!
ReplyDeleteThis soup looks awesome! I love soups where beans are used to thicken it - I'm excited to try this one!
ReplyDeleteLooks delicious! Love the idea of using blended beans to make it thicker. I'll be trying that soon :)
ReplyDeleteLooks fabulous...I'll be making this tonight
ReplyDelete