Picture did not turn out very well but this soup is delicious and surprisingly filling. It was even better after it rested in the refrigerator overnight.1 1/2 pounds portobella mushrooms, sliced
2 tablespoons olive oil
1 medium onion, chopped
1 leek, white and light green parts only, chopped
8 cups of vegetable broth (I made my own)
1/2 cup celery, chopped
1 garlic clove, chopped
2 large carrots, chopped
1/2 cup pearl barley
2 bay leaves
Salt and pepper, to taste
Slice mushrooms, onions, leeks, carrots, celery, and garlic. Heat olive oil to medium in a large soup pot. Add all of the vegetables, except mushrooms, to the olive oil. Saute vegetables until tender, for about 5 minutes, stirring constantly. Add mushrooms, cook for about 3 minutes. Add vegetable stock, barley, and bay leaves. Bring to a boil over high heat. Reduce to low heat. Cover pot and simmer soup for about 35 minutes. Adjust seasoning with salt and pepper. Remove bay leaves before serving.
