Barley wild mushroom peas and dill vegetarian soup recipe
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This vegetarian soup recipe is hearty and filling, with the added nutrition of peas and mushrooms. It’s a great meal for chilly weather, and can easily be made ahead of time.
Ingredients:
1 cup uncooked barley
1 cup frozen peas
1/2 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped carrot
1 teaspoon olive oil
4 cups vegetable broth
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1 (8-ounce) package presliced mushrooms
1/4 cup chopped fresh dill
Instructions:
Place barley in a large saucepan. Cover with water; bring to a boil. Reduce heat; simmer 10 minutes. Drain.
Heat olive oil in pan over medium-high heat. Add onion, celery, and carrot; sauté 5 minutes or until tender. Add broth and thyme; bring to a simmer.
Stir in mushrooms, peas, dill, salt, and pepper. Simmer 5 minutes or until vegetables are tender. .
You can easily make this vegetarian soup recipe ahead of time and simply reheat when you’re ready to serve. It’s a great meal for chilly weather, and makes for an easy and hearty lunch or dinner. The barley adds a bit of heartiness while the mushrooms and peas provide some extra nutrition. You can also swap out the vegetables depending on what you have on hand
