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Mushroom Barley Soup Recipe

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4.1 from 14 reviews

A hearty and comforting Mushroom Barley Soup featuring a medley of button and baby bella mushrooms, simmered with aromatic vegetables, tomato paste, and pearl barley in a savory vegetable broth. This nutritious and filling soup is perfect for a warming meal and packs a delicious blend of earthy flavors and satisfying textures.

Ingredients

Vegetables and Aromatics

  • 2 tablespoons olive oil
  • 8 ounces white button mushrooms, sliced
  • 8 ounces baby bella mushrooms, sliced
  • 1 large onion, diced
  • 3 carrots, diced
  • 2 celery stalks, diced
  • 4 garlic cloves, minced

Seasonings

  • 2 tablespoons tomato paste
  • 2 teaspoons dried thyme
  • 1 teaspoon paprika
  • 1 ½ teaspoon salt
  • ½ teaspoon black pepper

Liquids and Grains

  • 8 cups low-sodium vegetable broth
  • 1 tablespoon soy sauce
  • 1 cup pearl barley

Instructions

  1. Brown the Mushrooms: Heat the olive oil in a large pot over medium-high heat. Add the sliced white button and baby bella mushrooms. Cook for 10–12 minutes, stirring occasionally, until the mushrooms are browned and have released their moisture.
  2. Sauté Vegetables: Add the diced onion, carrots, and celery to the pot with the mushrooms. Cook for about 5 minutes until the vegetables are softened and fragrant.
  3. Add Aromatics and Seasonings: Stir in the minced garlic, tomato paste, dried thyme, paprika, salt, and black pepper. Cook for 2 minutes, stirring frequently to release the flavors and ensure the tomato paste is well incorporated.
  4. Simmer the Soup: Pour in the low-sodium vegetable broth and soy sauce. Stir in the pearl barley, then bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cook uncovered for 45–50 minutes, or until the barley is tender and the soup has thickened slightly. Adjust seasoning to taste before serving.

Notes

  • Use low-sodium vegetable broth to better control the saltiness of the soup.
  • Stir frequently while browning mushrooms to avoid sticking or burning.
  • You can substitute pearl barley for other grains like farro or brown rice, adjusting cooking time accordingly.
  • For added protein, consider topping the soup with cooked beans or lentils.
  • This soup stores well in the refrigerator for up to 4 days and can be frozen for up to 3 months.

Find it online: https://cozyplatter.com/mushroom-barley-soup-recipe-2/