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Mushroom Barley Soup Recipe

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3.9 from 3 reviews

A hearty and flavorful Mushroom Barley Soup featuring a medley of white button and baby bella mushrooms, tender vegetables, and nutty pearl barley simmered in a savory vegetable broth. This comforting soup is perfect for a wholesome meal that’s both satisfying and nourishing.

Ingredients

Vegetables

  • 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 & Oils

  • 2 tablespoons olive oil
  • 2 tablespoons tomato paste
  • 2 teaspoons dried thyme
  • 1 teaspoon paprika
  • 1 ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon soy sauce

Liquids & Grains

  • 8 cups low-sodium vegetable broth
  • 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 them, stirring occasionally, until they are browned and have released their moisture, about 10 to 12 minutes.
  2. Sauté Vegetables: Add the diced onion, carrots, and celery to the pot. Cook the mixture until the vegetables have softened, approximately 5 minutes, stirring occasionally to combine flavors.
  3. Add Aromatics and Spices: Stir in minced garlic, tomato paste, dried thyme, paprika, salt, and black pepper. Cook for about 2 minutes, stirring frequently to develop fragrant aromas and deepen the flavor.
  4. Simmer Soup: Pour in the low-sodium vegetable broth and soy sauce. Stir in the pearl barley. Bring the mixture to a boil, then reduce the heat to low. Let the soup simmer uncovered for 45 to 50 minutes until the barley is tender and the soup is flavorful.

Notes

  • Use low-sodium broth to control the salt content of the soup.
  • Pearl barley can be substituted with hulled barley for a chewier texture, but cooking time may increase.
  • For a vegan version, ensure the soy sauce is vegan-friendly and use vegetable broth.
  • This soup tastes even better the next day as flavors meld.
  • Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

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