Description
This Hearty Mushroom Barley Soup is a cozy, nutritious meal that brings comfort and flavor to your table. Featuring tender barley, earthy mushrooms, and aromatic herbs, it’s a one-pot wonder perfect for weeknight dinners, meal prep, or a warming lunch. Packed with wholesome ingredients, this recipe is simple to make, deeply satisfying, and fully customizable to your taste.
Ingredients
Scale
- 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.
Notes
- Barley Tip: If you prefer a quicker option, use quick-cooking barley, and adjust the cooking time accordingly.
- Customize: Feel free to add extra vegetables like spinach, kale, or diced potatoes for more nutrition and variety.
- Make it Creamy: Stir in a splash of heavy cream or coconut milk at the end for a creamier soup.
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days. The soup can thicken as it sits, so add a bit of broth or water when reheating.
- Freezing: This soup freezes well for up to 3 months. Allow it to cool completely before transferring to freezer-safe containers. Thaw in the fridge overnight before reheating.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American Comfort Food