White Bean, Barley & Roasted Mushroom Soup

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!