Description
Barley and Mushroom Soup is the ultimate comfort food, perfect for warming you up on chilly evenings. This hearty soup features the earthy flavors of fresh mushrooms combined with the nutty texture of barley, creating a rich and satisfying experience. With its minimal prep time and simple ingredients, this recipe is versatile enough to suit any palate. Whether you’re hosting a gathering or enjoying a cozy weeknight dinner, this delicious soup will quickly become a staple in your kitchen.
Ingredients
Scale
- 1 cup pearl or hulled barley
- 2 cups sliced cremini or button mushrooms
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 6 cups low-sodium vegetable broth
- 2 medium carrots, diced
- 2 stalks celery, chopped
- 1 teaspoon dried thyme
Instructions
- In a large pot over medium heat, sauté onions, garlic, carrots, and celery in olive oil until softened (about 5 minutes).
- Add sliced mushrooms and cook until browned (approximately 6 minutes).
- Pour in vegetable broth and add dried thyme; bring to a gentle boil.
- Stir in barley, reduce heat to low, cover partially, and simmer for about 30 minutes until tender.
- Adjust seasoning with salt and pepper; serve warm.
Notes
For added protein, consider incorporating cooked chicken or beans.
Store leftovers in an airtight container for up to five days or freeze for up to three months.
Experiment with different herbs like parsley or dill for varied flavors.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 3g
- Sodium: 350mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg