Italian White Bean, Barley, and Mushroom Soup
with baguette

Name: Italian White Bean, Barley, and Mushroom Soup
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 6 oz Carrots, chopped; 3 stalks Celery, sliced; 1 Onions, medium, chopped; 3 cloves Garlic, chopped; 8 oz Mushrooms, any button, quartered; 1 can Beans, cannellini or butter (14 oz / 397 g), drained and rinsed; 1/3 cup Pearl barley; 1 Tbsp Oil, olive; 2 Tbsp Flour, all-purpose; 1 tsp Thyme, dried; 1/4 tsp Red pepper flakes (opt); 1 cup + 3 cups Stock, any type; 1/3 cup Pearl barley; 2 Bay leaves; 1/2 tsp Lemon juice; 1 Baguette, small; for topping Parsley (opt), chopped

Active: 25 min Total: 40 min

Original GF Paleo Vegetarian

Italian White Bean, Barley, and Mushroom Soup

This hearty soup has a slightly creamy base (made without any cream) and great cold weather ingredients like white beans, barley, and mushrooms.

Ingredients

Metric

Servings:

Italian White Bean and Barley Soup:

Carrots - 6 oz , chopped
Celery - 3 stalks , sliced
Onions, medium - 1 , chopped
Garlic - 3 cloves , chopped
Mushrooms, any button - 8 oz , quartered
Beans, cannellini or butter (14 oz / 397 g) - 1 can , drained and rinsed
Pearl barley - 1/3 cup
Oil, olive - 1 Tbsp
Flour, all-purpose - 2 Tbsp
Thyme, dried - 1 tsp
Red pepper flakes (opt) - 1/4 tsp
Stock, any type - 1 cup + 3 cups
Pearl barley - 1/3 cup
Bay leaves - 2
Lemon juice - 1/2 tsp
Baguette, small - 1
Parsley (opt) - for topping , chopped

Prep

Carrots / Celery / Onions / Garlic - Prep as directed and combine. (Can be done up to 5 days ahead)
Mushrooms - Quarter mushrooms. (Can be done up to 3 days ahead)
Beans - Drain and rinse.

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Make

Heat a Dutch oven with oil over medium heat. Add carrots, celery, onions, and garlic and saute until tender, 4 to 5 minutes.
Add mushrooms and saute for 2 minutes just to get the mushrooms started cooking.
Stir in flour, dried thyme, and red pepper flakes and saute for 1 minute more.
Add first portion of stock while whisking. Bring to a simmer and simmer for 1 minute. Add second portion of stock, barley, and bay leaves. Simmer the soup, covered, until barley is tender, 30 to 40 minutes.
When barley is tender, remove and discard bay leaves. Stir beans and lemon juice into soup. Taste and season with some more salt and pepper, if needed.
If you’d like the baguette warm, heat it up in the oven.
Serve soup with some parsley (if using) over top. Enjoy with baguette on the side.

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