Hearty Mushroom Barley Soup
A warm and nutritious soup that combines earthy mushrooms with wholesome barley and fresh vegetables.
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.
Notes
Store leftovers in an airtight container in the refrigerator for up to four days. For long-term storage, freeze the soup in a freezer-safe container for up to three months. This soup can also be made in advance, and it tastes better the next day.
Nutrition
Serving: 1gCalories: 220kcalCarbohydrates: 40gProtein: 8gFat: 4gSaturated Fat: 1gSodium: 500mgFiber: 7gSugar: 5g
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