Mushroom Barley Soup
A warm bowl of soup feels especially grounding on cold days, and this mushroom barley soup delivers that cozy, deep flavor that makes winter meals memorable.
Equipment
- Large Pot or Dutch Oven
- Wooden Spoon or Silicone Spatula
- Chef’s knife
- Cutting board
- Measuring cups and spoons
- Ladle
Ingredients
For the Soup Base:
- 2 tablespoons olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 3 carrots diced
- 2 celery stalks diced
- 8 ounces cremini or button mushrooms sliced
For the Broth and Barley:
- 6 cups vegetable or chicken broth
- 1 cup pearl barley rinsed
- 2 teaspoons fresh thyme leaves or 1 teaspoon dried
- 1 bay leaf
- Salt and pepper to taste
Optional Add-ins:
- 1 tablespoon soy sauce for extra depth
- Fresh parsley chopped (for garnish)
- A splash of cream if you want a richer soup
Instructions
Prepare the Vegetables
- Wash and dice the onion, carrots, and celery into small, even pieces.
- Slice the mushrooms evenly so they cook at the same rate.
- Pro tip: Keeping the veggies roughly the same size ensures even cooking and a smooth texture in the final soup.
Sauté the Aromatics
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion, carrots, and celery. Cook for 5–7 minutes until softened, stirring occasionally.
- Add the minced garlic and mushrooms, and cook for another 3–4 minutes until the mushrooms release their moisture.
- Pro tip: Don’t rush this step—letting the mushrooms brown slightly adds depth of flavor to the soup.
Add Broth and Barley
- Pour in the vegetable or chicken broth and stir in the rinsed barley.
- Add thyme, bay leaf, and a pinch of salt and pepper.
- Increase the heat until the soup comes to a gentle boil.
Simmer the Soup
- Reduce the heat to low and cover the pot. Let it simmer for 40–50 minutes, stirring occasionally, until the barley is tender and the flavors meld together.
- Taste halfway through and adjust seasoning as needed.
- Pro tip: Stir occasionally to prevent the barley from sticking to the bottom.
Finish and Serve
- Remove the bay leaf and stir in optional add-ins like soy sauce or a splash of cream.
- Ladle the soup into bowls and garnish with fresh parsley if desired.
- Serve hot, ideally with warm bread or a light salad for a complete, cozy meal.
Notes
Nutritional Value (per serving):
- Calories: ~220
- Carbohydrates: ~35g
- Protein: ~6g
- Fat: ~6g
- Fiber: ~6g
- Sodium: ~650mg
- Sugar: ~4g