I can’t think of a better way to kick off a cold, snowy week following a busy Thanksgiving weekend with family than a warming soup that can be made with turkey bone broth if you’ve made some from your Thanksgiving turkey. Andrew and I hosted our first Thanksgiving ever this past weekend, with both our sets of parents + Andrew’s sister and her fiance joining us for dinner. I also worked Friday/Saturday/Sunday because my work was presenting Handel’s Messiah at Symphony Hall here in Boston, so the weekend was extra full for sure! I’m heading right into another work week and I’ll be bringing this soup for lunch (maybe even with some leftover turkey mixed in to change things up for the second day, ooh!). I hope you all had a wonderful holiday weekend. Can you believe it’s December already??
Mushroom Barley Soup
- 1 Tbsp extra virgin olive oil
- 1 medium onion, chopped
- 2 large celery stalks, chopped
- 2 plump garlic cloves, minced
- 1 tbsp fresh thyme leaves
- 3/4 lb. white button mushrooms, thickly sliced
- 4 cups chicken stock (I used turkey broth made from our Thanksgiving turkey!) or vegetable stock to make the soup vegetarian/vegan
- 1/2 cup pearled barley (substitute Job’s tears for a gluten-free option)
- salt and pepper to taste
- parsley for garnish (optional)
- In a large pot, heat the oil over medium heat. Add the onion and celery and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic, thyme leaves, and mushrooms and cook, stirring occasionally, until mushrooms begin to soften, about 5 minutes.
- Add the chicken stock and barley, increase heat to high, and bring soup to a boil. Reduce to a simmer and cook, uncovered, for one hour, until barley is softened and soup thickens slightly. Add more water if necessary. Add salt and pepper to taste. Serve, garnished with parsley if desired.