Ingredients
The following ingredients have 5 Servings
- 2 tablespoons vegetable oil
- 1 cup onion, chopped (about 1 medium onion)
- 1 teaspoon garlic, minced
- 1 cup carrots, thinly sliced
- 2 cups brown mushrooms, thinly sliced
- 1 cup barley
- 5 to 6 cups water
- 1 + 1/2 tablespoons vegetable stock powder (or chicken stock powder)
- 2 teaspoons salt, or to taste
- 1 teaspoon ground black pepper, or to taste
- 1 teaspoon fresh parsley, finely chopped (for garnish)
Instruction
- Heat oil in a large pot or Dutch oven over medium high heat for 2 minutes until the hot oil sizzles and shimmers. Add onion, garlic and carrots. Sauté until fragrant and onion is soft and tender, about 4 minutes.
- Add mushrooms and continue to sauté for about 3 minutes. You should notice the mushrooms start to brown a little.
- Add barley and water (add enough water to cover 4 inches above the ingredients in the pot, about 5-6 cups). Season the soup with vegetable stock powder, salt and pepper and bring it to a boil, stirring occasionally to prevent the barley from sticking to the bottom of the pot. Turn the heat down to low and cover. Simmer for 1 hour until the barley is soft and tripled in size. The barley should be soft but still chewy.
- Transfer sautéed vegetables to the bottom of the slow cooker. Add in water, barley, and seasoning (vegetable stock powder, salt and pepper). Cover and cook on low for 6-7 hours.
- Serve in a bowl and garnish with parsley.
