Day 309: Barley Mushroom Lentil Soup
Who knew that a simple bowl of soup could be so unbelievably satisfying? This recipe is a trusty companion for those chilly days when you just want comfort food that also packs a nutritional punch. Brace yourself for a concoction that’s as hearty as it is healthy!
Ingredients
- 1 cup of barley
- 1 cup of lentils (green or brown, your choice!)
- 2 cups of mushrooms, chopped (button, cremini, or whatever you fancy)
- 1 onion, diced
- 2 cloves of garlic, minced
- 3 carrots, diced
- 2 stalks of celery, diced
- 6 cups of vegetable broth
- 1 teaspoon of dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley for garnish (optional, but why not?)
Instructions
- First things first, rinse your barley and lentils under cold water. It’s like giving them a little spa day before they join the party in your pot.
- In a large soup pot, heat a splash of oil over medium heat. Toss in the diced onion, garlic, carrots, and celery. Sauté until the vegetables are soft, and your kitchen smells irresistible.
- Add the chopped mushrooms to the pot and cook until they release their juices and turn a lovely golden brown. It’s the mushroom magic happening!
- Next, throw in the barley, lentils, broth, thyme, and bay leaf. Stir it like you mean it!
- Bring the pot to a boil, then reduce the heat and let it simmer for about 30-40 minutes. This is your moment to sit back, relax, and maybe do a little dance in the kitchen.
- Once your soup is bubbling away and the barley and lentils are tender, season it with salt and pepper. Don’t forget to fish out that bay leaf before serving!
- Dish it up, garnish with parsley if you’re feeling fancy, and enjoy your magnificent creation!
And there you go! A steaming bowl of Barley Mushroom Lentil Soup ready to warm your heart and fill your belly. Perfect for a chilly day or when you just need a hug in a mug!