By Ingredients:
Extra virgin olive oil
450 grams baby bella mushrooms, cleaned well and halved or sliced
Kosher salt or plain table salt
1 yellow onion, chopped
4 garlic cloves, chopped
2 celery stalks, chopped
1 carrot, chopped
225 grams white mushrooms, cleaned and chopped
½ cup canned crushed tomatoes
Black pepper
1 tsp coriander
½ tsp to ¾ tsp smoked paprika
½ tsp cumin
6 cups low-sodium broth (vegetable broth or beef broth)
1 cup pearl barley rinsed
½ cup packed chopped parsley
INSTRUCTIONS
In a large Dutch Oven, heat extra virgin olive oil over medium-high heat until shimmering but not smoking. Add baby bell mushrooms and cook until mushrooms soften and gain some color (about 5 minutes or so). Remove from the pot and set aside for now.
In the same pot, add a little more extra virgin olive oil. Add onions, garlic, celery, carrots, and chopped white mushrooms. Cook for 4 to 5 minutes over medium-high heat. Season with salt and pepper.
Now, add crushed tomatoes and spices (coriander, smoked paprika, cumin). Cook for 3 minutes or so, tossing regularly.
Add broth and pearl barley. Bring to a rolling boil for 5 minutes, then turn heat down. Cover and let simmer over low heat for about 45 minutes until the barley is tender and cooked through.
Add the cooked bella mushrooms back to the pot and stir to combine. Cook for about 5 minutes or so until mushrooms are well warmed through. Garnish with tonnes of parsley and enjoy with soup sticks, garlic bread or just on its own.
