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Mushroom and Barley Soup

Hearty Mushroom and Barley Soup Recipe for Comforting Meals

This Mushroom and Barley Soup is the ultimate comfort dish, boasting rich flavors and wholesome ingredients perfect for chilly days.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: Comfort Food
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Base Ingredients
  • 1 cup pearl barley
  • 8 oz mixed mushrooms (cremini and shiitake) sliced
  • 1 medium onion diced
  • 2 medium carrots diced
  • 3 cloves garlic minced
  • 6 cups low-sodium vegetable broth
  • 1 tsp fresh thyme or ½ tsp dried thyme
  • 2 tbsp olive oil
  • salt to taste
  • pepper to taste

Equipment

  • Large pot

Method
 

Cooking Instructions
  1. Heat olive oil in a large pot over medium heat. Sauté onions, carrots, and garlic until onions are translucent (about 5 minutes).
  2. Add sliced mushrooms and cook until softened (around 8 minutes).
  3. Stir in pearl barley, mixing well to coat.
  4. Pour in vegetable broth and add thyme. Bring to a boil, then reduce heat to simmer.
  5. Let the soup simmer for about 30 minutes, stirring occasionally, until barley is tender.
  6. Season with salt and pepper to taste before serving.

Nutrition

Serving: 1bowlCalories: 210kcalCarbohydrates: 38gProtein: 8gFat: 4g

Notes

For added nutrition, experiment with different mushrooms or incorporate leafy greens like kale or spinach. This soup also stores well for up to five days in the refrigerator.

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