Description

This Hearty Mushroom Barley Soup is a cozy, nutritious meal that brings comfort and flavor to your table. Featuring tender barley, earthy mushrooms, and aromatic herbs, it’s a one-pot wonder perfect for weeknight dinners, meal prep, or a warming lunch.

Ingredients

1 cup pearled barley
2 tablespoons olive oil
1 large onion (chopped)
2 carrots (chopped)
2 celery stalks (chopped)
4 cloves garlic (minced)
8 oz mushrooms (sliced)
6 cups vegetable or chicken broth
1 bay leaf
1 teaspoon dried thyme
Salt and pepper (to taste)

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Instructions

1. Rinse the pearled barley under cold water and set aside.

2. In a spacious pot or Dutch oven, warm the olive oil over medium heat. Toss in the diced onion, carrots, and celery, and sauté the mixture for approximately 5 minutes, or until the vegetables have softened and released their aromas.

3. Add the garlic and mushrooms, and continue to cook for another 5 minutes, stirring occasionally, until the mushrooms are tender and fragrant.

4. Pour in the vegetable or chicken broth, then add the rinsed barley, bay leaf, and dried thyme. Stir to combine. Season with salt and pepper to taste.

5. Increase the heat to bring the soup to a vigorous boil, then lower the temperature to allow it to simmer gently. Cover and let cook for about 30–35 minutes, or until the barley is tender and has absorbed some of the broth. Stir occasionally to prevent sticking.

6. Sample the soup and enhance the flavors by adding more salt and pepper as necessary. Remove the bay leaf before serving.

7. Ladle the mushroom barley soup into bowls and enjoy it hot. For an extra touch, garnish with fresh herbs like parsley or thyme if desired.

Notes

Barley Tip: If you prefer a quicker option, use quick-cooking barley, and adjust the cooking time accordingly.

Customize: Feel free to add extra vegetables like spinach, kale, or diced potatoes for more nutrition and variety.

Make it Creamy: Stir in a splash of heavy cream or coconut milk at the end for a creamier soup.

Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days. The soup can thicken as it sits, so add a bit of broth or water when reheating.

Freezing: This soup freezes well for up to 3 months. Allow it to cool completely before transferring to freezer-safe containers. Thaw in the fridge overnight before reheating.