Servings: 8 servings servings Prep: 15 min Cook: 1 hr 15 min

This hearty, satisfying soup is perfect for chilly fall and winter evenings. Hull-less barley provides a chewy texture and mushrooms flavored with sherry and soy sauce offer rich flavor. Swap in your favorite whole grains to make your own perfect bowl.

Ingredients

1 Tbsp Oil
1 small Leek, sliced (white and light green parts only) about 1 cup
3 cups Sliced Mushrooms (any variety) , about 10 oz
1 tsp Salt
1/4 tsp Ground Black Pepper
2 cups Pearl Barley
6 cups Water
3 cups Milk any kind
1/4 cup Soy Sauce or Tamari
1/4 cup Sherry
2 tsp Paprika
1/4 cup Chopped Fresh Parsley or 1 Tbsp Parsley Flakes

Instructions

Heat oil in a large soup pot over medium heat. Add sliced leeks and cook until soft, 5-7 minutes.
Add sliced mushrooms, salt and pepper and cook until the mushrooms soften and begin to release their juices, 5-10 minutes. Add barley and water and bring to a boil. Reduce heat to a simmer, cover and cook until grains are soft, about 40 minutes.
Add milk, soy sauce or tamari, sherry, paprika and parsley and cook to heat through, about 5 minutes. Serve warm.