Kicking off our Soup-Series with this gem! When winter finally moves in I always crave soup. Perfect universe: piles and piles of warm cozy blankets, all of the books ever written, big fluffy snowflakes, and delicious soup on demand. This one would definitely┬ábe on my utopian menu. – Megan ­čÖé


  • 1 cup barley
  • 1 1/2 tablespoons olive oil
  • 2 medium yellow onions, diced
  • kosher salt and black pepper
  • 1 large carrot, diced
  • 2 celery stalks, diced
  • 20 ounces button mushrooms, sliced
  • 5 cups low-sodium vegetable or chicken broth
  • 2 bay leaves
  • 2 teaspoons fresh thyme leaves (about 8 sprigs)


In a medium-size pan, bring the barley and 4 cups of water to a boil.
Cover, reduce heat to medium-low and simmer until tender, 30 to 35 minutes.

Heat the oil in a large pot over medium-low heat. Add the
onions, ┬Ż teaspoon salt, and ┬╝ teaspoon pepper. Cover and cook until the
onions have softened, 5 to 7 minutes.

Add the carrot and celery and cook, covered, for about 6 minutes more.

Add the mushrooms, increase heat to medium-high, and cook,
covered, until they release their juices, about 4 minutes.

Add the broth, bay leaves, and thyme and simmer, uncovered, for 10

Stir in the cooked barley; remove and discard the bay leaves. If
desired, season with additional salt and pepper and serve.


Adapted from Real Simple