This Mushroom Barley Soup is the epitome of comfort food, filled with earthy mushrooms, hearty barley, and aromatic vegetables like onions, carrots, and celery. It’s a simple yet nourishing soup that delivers both warmth and flavor. Ideal for chilly days or as a nutritious meal prep option, this soup is easily made in one pot and brings together wholesome ingredients for a satisfying, delicious bowl.
Ingredients:
- 1 cup pearled barley
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 8 oz mushrooms, sliced
- 6 cups vegetable or chicken broth
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and pepper, to taste
Instructions:
- Prepare the Barley: Rinse the pearled barley under cold water and set aside.
- Sauté the Vegetables: In a spacious pot or Dutch oven, warm the olive oil over medium heat. Toss in the diced onion, carrots, and celery, and sauté the mixture for approximately 5 minutes, or until the vegetables have softened and released their aromas.
- Add Garlic and Mushrooms: In a spacious pot or Dutch oven, warm the olive oil over medium heat. Toss in the diced onion, carrots, and celery, and sauté the mixture for approximately 5 minutes, or until the vegetables have softened and released their aromas. Continue to cook for another 5 minutes, stirring occasionally, until the mushrooms are tender and fragrant.
- Simmer the Soup: Pour in the vegetable or chicken broth, then add the rinsed barley, bay leaf, and dried thyme. Stir to combine. Season with salt and pepper to taste.
- Cook the Barley: Increase the heat to bring the soup to a vigorous boil, then lower the temperature to allow it to simmer gently. Cover and let cook for about 30-35 minutes, or until the barley is tender and has absorbed some of the broth. Stir occasionally to prevent sticking.
- Adjust Seasoning and Serve: Sample the soup and enhance the flavors by adding more salt and pepper as necessary. Remove the bay leaf before serving.
- Serve Hot: Ladle the mushroom barley soup into bowls and enjoy it hot. For an extra touch, garnish with fresh herbs like parsley or thyme if desired.
Conclusion:
This Hearty Mushroom Barley Soup is a wholesome dish perfect for any season. Its earthy mushrooms, tender barley, and fragrant vegetables come together in a warming, savory broth that feels like a hug in a bowl. Serve it with crusty bread or a fresh salad for a complete meal that’s as satisfying as it is nutritious.
Hearty Mushroom Barley Soup
A comforting and nutritious Mushroom Barley Soupwith tender vegetables, savory mushrooms, and hearty barley simmered in aflavorful broth. Perfect for cozy evenings or a healthy meal option.
Ingredients
- 1 cup pearled barley
- 2 tablespoons olive oil
- 1 large onion chopped
- 2 carrots chopped
- 2 celery stalks chopped
- 4 cloves garlic minced
- 8 oz mushrooms sliced
- 6 cups vegetable or chicken broth
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Prepare the Barley: Rinse the pearled barley under cold water and set aside.
- Sauté the Vegetables: In a spacious pot or Dutch oven, warm the olive oil over medium heat. Toss in the diced onion, carrots, and celery, and sauté the mixture for approximately 5 minutes, or until the vegetables have softened and released their aromas.
- Add Garlic and Mushrooms: In a spacious pot or Dutch oven, warm the olive oil over medium heat. Toss in the diced onion, carrots, and celery, and sauté the mixture for approximately 5 minutes, or until the vegetables have softened and released their aromas. Continue to cook for another 5 minutes, stirring occasionally, until the mushrooms are tender and fragrant.
- Simmer the Soup: Pour in the vegetable or chicken broth, then add the rinsed barley, bay leaf, and dried thyme. Stir to combine. Season with salt and pepper to taste.
- Cook the Barley: Increase the heat to bring the soup to a vigorous boil, then lower the temperature to allow it to simmer gently. Cover and let cook for about 30-35 minutes, or until the barley is tender and has absorbed some of the broth. Stir occasionally to prevent sticking.
- Adjust Seasoning and Serve: Sample the soup and enhance the flavors by adding more salt and pepper as necessary. Remove the bay leaf before serving.
- Serve Hot: Ladle the mushroom barley soup into bowls and enjoy it hot. For an extra touch, garnish with fresh herbs like parsley or thyme if desired.