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There's something inherently soothing about comfort food, especially during the chillier months when warmth and coziness become essential. A steaming bowl of soup can wrap you in a blanket of satisfaction, making it a staple for many households. Among the countless varieties, rosemary mushroom and barley soup stands out as a nutritious and flavorful option that marries wholesome ingredients to create a delightful dish.

Cozy Rosemary Mushroom and Barley Soup

Warm up your spring gatherings with this Cozy Rosemary Mushroom and Barley Soup, a heartwarming recipe perfect for Easter brunch. This easy weeknight dinner combines earthy mushrooms, aromatic rosemary, and chewy barley for a creamy, comforting bowl of goodness. Packed with nutritious ingredients like spinach and carrots, its both wholesome and satisfying. Try it tonight for a delightful meal that brings comfort to your table. Save this for later!
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Ingredients
  

1 cup pearl barley

2 tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

8 ounces cremini mushrooms, sliced

1 cup carrots, diced

1 cup celery, diced

6 cups vegetable broth

1 teaspoon dried rosemary (or 2 teaspoons fresh, chopped)

1 bay leaf

Salt and freshly ground black pepper, to taste

1 cup spinach, chopped

Fresh parsley, for garnish (optional)

Juice of 1 lemon

Instructions
 

Rinse the Barley: Start by rinsing the pearl barley under cold water to remove any debris. Drain and set aside.

    Sauté the Base: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional minute, until fragrant.

      Add the Vegetables: Stir in the sliced mushrooms, diced carrots, and diced celery. Continue to sauté for 5-7 minutes, until the mushrooms release their juices and start to brown slightly.

        Cook the Barley: Add the rinsed barley to the pot, stirring well to combine. Pour in the vegetable broth, then add the dried rosemary, bay leaf, salt, and pepper. Bring the mixture to a gentle boil.

          Simmer: Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 30-40 minutes, or until the barley is tender. Stir occasionally to prevent sticking.

            Add Spinach: After the barley is cooked, add the chopped spinach to the soup and stir until wilted. Remove the bay leaf and adjust seasoning with more salt and pepper if needed.

              Finish with Lemon: Just before serving, stir in the juice of one lemon for a bright finish to the soup.

                Serve: Ladle the cozy soup into bowls and garnish with fresh parsley if desired. Enjoy your warm and hearty bowl of Rosemary Mushroom and Barley Soup!

                  Prep Time: 15 minutes | Total Time: 1 hour | Servings: 6