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Mushroom Barley Soup Recipe

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4.1 from 48 reviews

This hearty Mushroom Barley Soup combines earthy mushrooms with nutritious pearled barley and a medley of fresh vegetables and herbs. It’s a comforting, flavorful soup perfect for any season, rich in texture and wholesome ingredients.

  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings

Ingredients

Vegetables and Aromatics

  • 1 medium-sized onion, diced
  • 1 carrot, diced
  • 1 celery rib, diced
  • 1 lb (450 grams) mushrooms (a mix of portobello and shiitake)
  • 3 garlic cloves, minced
  • 2-3 tablespoon fresh parsley, chopped

Liquids and Grains

  • 1 ½ tablespoon extra virgin olive oil
  • 5 cups (1.2 L) low-sodium vegetable broth
  • 1 cup (180 grams) pearled barley, rinsed and drained

Seasonings

  • ¼ cup tomato paste
  • ½ teaspoon thyme
  • ½ teaspoon rosemary
  • ½ teaspoon smoked sweet paprika
  • ¼ teaspoon chili flakes, or more to taste
  • 1 teaspoon salt, or more to taste
  • ⅛ teaspoon black pepper

Instructions

  1. Prepare the Vegetables: Dice the onion, carrot, and celery rib into small uniform pieces for even cooking. Clean the mushrooms and chop them into bite-sized pieces. Mince the garlic cloves finely.
  2. Sauté the Aromatics: Heat the extra virgin olive oil in a large pot over medium heat. Add the diced onion, carrot, and celery, and cook for about 5-7 minutes until they soften and become fragrant. Then add the minced garlic and sauté for another minute until aromatic.
  3. Add Mushrooms and Tomato Paste: Stir in the chopped mushrooms and cook until they release their moisture and start to brown slightly, about 8-10 minutes. Mix in the tomato paste and cook for 2 minutes to deepen the flavor.
  4. Add Barley and Broth: Pour in the rinsed pearled barley followed by the low-sodium vegetable broth. Stir everything well to combine.
  5. Season the Soup: Add thyme, rosemary, smoked sweet paprika, chili flakes, salt, and black pepper. Stir to incorporate all the seasonings evenly.
  6. Simmer the Soup: Bring the soup to a gentle boil, then reduce the heat to low and simmer uncovered for about 45-50 minutes, or until the barley is tender and the flavors have melded together. Stir occasionally to prevent sticking and check seasoning halfway through.
  7. Finish and Serve: Once the barley is cooked through and the soup has thickened to your liking, remove it from heat. Stir in the fresh chopped parsley for a burst of freshness. Adjust salt and chili flakes if needed. Serve hot.

Notes

  • Pearled barley is rinsed to remove dust and excess starch, which helps keep the soup clear and less sticky.
  • You can substitute cremini or button mushrooms if portobello and shiitake are unavailable.
  • For a vegan version, ensure your vegetable broth is free from animal products.
  • Add a squeeze of lemon juice just before serving for extra brightness if desired.
  • This soup can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 3 months.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

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