Mushroom and Barley Soup

When the temperature drops and a chill settles in the air, there is nothing quite as restorative as a bowl of Mushroom and Barley Soup. This earthy, comforting soup features tender mushrooms and chewy pearl barley, making it a perfect meal for nourishing your gut and warming you up on a chilly day.

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This European-inspired dish relies on simple, fresh ingredients like carrots, celery, and onions to create a fragrant base. As the mushrooms release their moisture and begin to brown, they create a rich, umami-filled broth that perfectly complements the hearty grains.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 400 g (about 14 oz) mushrooms, sliced (cremini or button recommended)
• 1 tsp dried thyme
• 1 tsp dried oregano
• 120 g (2/3 cup) pearl barley, rinsed
• 1.5 liters (6 cups) vegetable broth
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• 2 tbsp fresh parsley, chopped (optional)
• 1 tbsp lemon juice (optional, for brightness)

Instructions

Step 1

Heat the olive oil in a large pot over medium heat. Add the onion and cook for 3 minutes until translucent.

Step 2

Stir in the garlic, carrots, and celery. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.

Step 3

Add the mushrooms and cook for 6-8 minutes, until they release their moisture and begin to brown.

Step 4

Sprinkle in the thyme and oregano, stirring to coat the vegetables.

Step 5

Add the rinsed pearl barley, vegetable broth, and bay leaf. Stir to combine.

Step 6

Bring to a boil, then reduce heat to low and simmer uncovered for 35-40 minutes, or until barley is tender and soup has thickened slightly.

Step 7

Remove bay leaf. Season to taste with salt, pepper, and lemon juice if using.

Step 8

Ladle into bowls and garnish with fresh parsley.

Zusatztipps für die Zubereitung

For an extra boost of savory flavor, add 1 tablespoon of soy sauce along with the vegetable broth. It is also worth noting that this soup keeps very well and often tastes even better the next day as the herbs and vegetables continue to meld.

Varianten und Anpassungen

If you want an even heartier meal, you can add diced potatoes or chopped kale during the final 15 minutes of cooking. For those with dietary restrictions, always ensure your vegetable broth is gluten-free, although keep in mind that pearl barley itself contains gluten.

Serviervorschläge

Ladle the hot soup into rustic bowls and garnish with fresh parsley for a pop of color. Adding a splash of lemon juice just before serving provides a brightness that cuts through the earthy tones of the mushrooms and barley.

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Whether enjoyed on a quiet evening or shared with family, this Mushroom and Barley Soup is a timeless vegetarian classic that provides warmth and nourishment with every spoonful.

Questions & Answers for Recipes

→ Is this soup gluten-free?

Pearl barley naturally contains gluten, so this soup isn't gluten-free. You could substitute with quinoa or rice if needed.

→ Can I freeze this soup?

Yes, this soup freezes beautifully. Let it cool completely before storing in airtight containers for up to 3 months. The barley may soften slightly after thawing.

→ What type of mushrooms work best?

Cremini or button mushrooms are ideal for their earthy flavor and meaty texture. You can also use shiitake for extra umami or mixed wild mushrooms for deeper flavor.

→ How long does the soup keep in the refrigerator?

Store cooled soup in an airtight container for 4-5 days. The flavors actually improve overnight as the barley absorbs more broth and seasonings meld together.

→ Can I make this in a slow cooker?

Sauté the vegetables first, then transfer everything to your slow cooker. Cook on low for 6-7 hours or high for 3-4 hours until barley is tender.