Vegan Hungarian Mushroom Barley Soup

Ingredients

• 0.75 cup Pearl Barley
• 1 lb Mixed Mushrooms
• 1 medium Onion
• 2 medium Carrots
• 2 stalks Celery
• 3 cloves Garlic
• 1 tablespoon Sweet Paprika
• 1 teaspoon Dried Marjoram
• 6 cups Vegetable Broth
• 2 tablespoons Olive Oil
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 2 tablespoons Fresh Parsley

Instructions

1. 1Rinse the 0.75 cup Pearl Barley under cold running water until the water runs clear, then set aside.
2. 2Heat the 2 tablespoons of Olive Oil in a large, heavy-bottomed pot over medium heat, about 300°F (150°C).
3. 3Add the 1 medium Onion, 2 medium Carrots, and 2 stalks Celery. Cook, stirring occasionally, until the vegetables are softened, about 7 to 8 minutes.
4. 4Add the 1 lb Mixed Mushrooms to the pot and cook until they are browned and have released their liquid, about 8 to 10 minutes.
5. 5Stir in the 3 cloves Garlic, 1 tablespoon Sweet Paprika, and 1 teaspoon Dried Marjoram. Cook for 1 minute, stirring constantly, until fragrant.
6. 6Add the rinsed 0.75 cup Pearl Barley and the 6 cups Vegetable Broth to the pot. Season with 1 teaspoon Salt and 0.5 teaspoon Black Pepper.
7. 7Increase the heat to bring the soup to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 40 to 50 minutes, or until the barley is tender and has absorbed some of the liquid.
8. 8Stir in the 2 tablespoons Fresh Parsley. Serve the Vegan Hungarian Mushroom Barley Soup hot.

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