Why Make This Recipe
Hearty Mushroom Barley Soup is a wonderful dish that brings warmth and comfort to your day. It combines the earthy flavors of mushrooms with nutritious barley and fresh vegetables. Not only is this soup delicious, but it is also packed with nutrients, making it a great option for a satisfying meal. Whether you’re looking for a way to warm up on a cold day or something healthy to enjoy, this soup is perfect.
How to Make Hearty Mushroom Barley Soup
Ingredients
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 8 ounces cremini or button mushrooms, sliced
- 1 cup pearl barley
- 8 cups vegetable broth
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped
Directions
- Begin by heating the olive oil in a large pot over medium heat.
- Add the diced onion, sliced carrots, and chopped celery to the pot. Sauté these vegetables until the onion is translucent and the carrots begin to soften, about 5 minutes.
- Stir in the minced garlic and sliced mushrooms. Cook for another 5 minutes, allowing the mushrooms to release their juices and begin to brown.
- Add the pearl barley to the pot, stirring well to combine with the vegetables.
- Pour in the vegetable broth and add the dried thyme and bay leaf. Stir to combine all ingredients evenly.
- Bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for about 40-45 minutes, or until the barley is tender.
- Season the soup with salt and pepper to taste. Remove the bay leaf before serving.
- Ladle the soup into bowls and garnish with fresh parsley.
How to Serve Hearty Mushroom Barley Soup
Hearty Mushroom Barley Soup is best served warm. You can enjoy it on its own or pair it with a slice of crusty bread for a complete meal. For an extra touch, sprinkle a little more fresh parsley on top of each bowl before serving.
How to Store Hearty Mushroom Barley Soup
If you have leftovers, store the soup in an airtight container in the refrigerator. It will keep well for up to four days. If you want to store it for a longer period, you can freeze the soup. Just make sure it’s completely cooled before transferring it to a freezer-safe container. It should last for up to three months in the freezer.
Tips to Make Hearty Mushroom Barley Soup
- Feel free to add other vegetables you enjoy, like spinach or kale, for extra nutrition.
- If you prefer a thicker soup, you can use less broth or let it simmer longer to reduce.
- For a richer flavor, try using homemade vegetable broth instead of store-bought.
Variation
You can turn this soup into a meatier option by adding cooked diced chicken or turkey. This adds protein and makes the soup even heartier.
FAQs
1. Can I use other types of grains instead of barley?
Yes, you can substitute barley with other grains like quinoa or brown rice. Just be aware that cooking times may vary.
2. Is this soup gluten-free?
No, traditional pearl barley contains gluten. However, you can use gluten-free grains as a substitute if you need a gluten-free option.
3. Can I make this soup in advance?
Absolutely! This soup tastes even better the next day, after the flavors have had time to blend. Just reheat it when you’re ready to serve.
Hearty Mushroom Barley Soup
Ingredients
Vegetable Base
- 1 tablespoon olive oil For sautéing
- 1 large onion, diced
- 2 medium carrots, peeled and sliced
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 8 ounces cremini or button mushrooms, sliced
Soup Ingredients
- 1 cup pearl barley This grain adds heartiness to the soup
- 8 cups vegetable broth Homemade broth adds richer flavor
- 1 teaspoon dried thyme
- 1 leaf bay leaf
- to taste Salt and pepper
- 2 tablespoons fresh parsley, chopped For garnish
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion, sliced carrots, and chopped celery to the pot. Sauté until the onion is translucent and the carrots begin to soften, about 5 minutes.
- Stir in the minced garlic and sliced mushrooms. Cook for another 5 minutes, allowing the mushrooms to release their juices and begin to brown.
- Add the pearl barley and stir well to combine with the vegetables.
- Pour in the vegetable broth and add the dried thyme and bay leaf. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 40-45 minutes, or until the barley is tender.
- Season the soup with salt and pepper to taste. Remove the bay leaf before serving.
- Ladle the soup into bowls and garnish with fresh parsley.