Warm, satisfying, and richly flavored, mushroom barley soup is the perfect dish for chilly weather. It comes together quickly and is very easy to make. Just start with the basic onion, carrot, celery mixture, add the barley, broth and a few spices, and it cooks in just 40 minutes. Plus there’s something comforting about this soup that make it a favorite of mine. It’s the perfect soup to make when you want your house to smell amazing.
Whole wheat pull-apart rolls are a satisfying accompaniment to this soup.
Looking for more tummy warming soup recipes? Try these:
Mushroom Barley Soup
Prep
Cook
Total
Yield 5-6 servings
Classic tummy-warming soup for chilly days!
Ingredients
- 4 ounces crimini or baby bella mushrooms
- 1 large carrot
- 1 medium onion
- 2 stalks celery (including leaves if possible)
- 1/2 cup pearled barley
- 6 cups low sodium vegetable broth
- 1 tablespoon soy sauce (or tamari for a gluten-free version)
- 1 teaspoon ground black pepper
- 2 teaspoons dried herbs de Provence
- 1 tablespoon olive oil
- salt to taste
Instructions
Finely chop the onion, carrot, and celery. Wipe the mushrooms clean, trim the ends and cut into quarters. Heat the olive oil in a large soup pot and add the onion, stirring and cooking until the onion starts to soften. Add the carrot and celery, and stir frequently for about 3 minutes. Add the broth, the barley, the thyme and the pepper and cook for 10 minutes uncovered at a simmer, stirring occasionally. Add the mushrooms and cook for 30 minutes or until the barley is very tender.
Stir in your choice of soy sauce or tamari, and taste for salt and adjust if necessary.
Courses Soups and Stews
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