Love this hearty winter soup! So simple to make, and the mushroom-thyme broth is so rich and delicious! Any combination of mushrooms can be used, but the brown mushrooms (baby bellas) give the richest broth. Also, use high quality (not quick cook) barley (I love purple barley, see below)...it has a fabulous nutty flavor. The key is a long, slow simmer in the slow cooker, and like many soups, it's even better when made ahead and reheated.
INGREDIENTS
4-5 T olive oil
1 c diced carrots
1 c diced celery
1 yellow onion, diced
2 cloves garlic, minced
8 oz white mushrooms, large dice
8 oz baby bella (cremini) mushrooms, large dice
1 quart beef or vegetable stock (low sodium)
1 c cooked purple barley (may use 1/2 c uncooked barley and add an additional 1 1/2-2 cups of stock)
1 T dried thyme or Herbes de Provence
1 t freshly cracked black pepper
1/2 t crushed red pepper
1/2 t kosher salt
2 T fresh thyme
2 cups torn kale leaves (optional)
METHOD
1. Saute onion, garlic, carrots, and celery in 2-3 T olive oil until softened. Transfer to a slow cooker.
2. Saute white mushrooms in 2 T olive oil until golden brown. Transfer to slow cooker.
3. Add raw diced baby bella mushrooms, stock, barley, dried herbs and seasonings, and 1 T of fresh thyme to the slow cooker.
4. Cook on high at least 4-6 hours.
5. Add additional fresh thyme. Add salt and pepper to taste. Add additional stock if too much broth has been absorbed. Simmer in slow cooker on low for an additional hour.
(NOTE: May refrigerate overnight and reheat prior to serving the next day. To serve this soup for lunch in the office, I assemble and cook it for an hour or two the night before, then refrigerate overnight. In the office, I finish cooking for 4 hours in the slow cooker and serve at noon. Yum!)
6. Taste and correct seasoning if needed prior to serving. Stir in kale leaves at the last minute, serve and enjoy!
NOTE: I order Timeless purple barley from Amazon or in my Imperfect Foods box. So easy to cook, store cooked barley in the refrigerator for up to a week, or freeze in portion sized freezer bags. Love it in soups, salads, and for breakfast too with nuts and dried fruit!