Description
A cozy, earthy soup made with tender mushrooms, chewy barley, and aromatic vegetables simmered in a rich broth. Perfect for a nourishing lunch or dinner on cool days.
Ingredients
Vegetables:
- 2 tbsp olive oil or butter
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 lb (450 g) mushrooms, sliced (cremini, button, or mixed)
Broth and Grains:
- 8 cups vegetable or beef broth
- ¾ cup pearl barley, rinsed
- 2 bay leaves
- 1 tsp dried thyme (or 2 tsp fresh thyme)
- ½ tsp dried rosemary (optional)
- ½ tsp black pepper
- Salt, to taste
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Sauté Aromatics: In a large pot, heat olive oil or butter over medium heat. Sauté onion, carrots, celery, and garlic until softened.
- Cook Mushrooms: Add mushrooms and cook until they release liquid and begin to brown.
- Add Broth and Grains: Stir in broth, barley, bay leaves, thyme, rosemary, salt, and pepper. Bring to a boil.
- Simmer: Reduce heat, cover, and simmer for 45–50 minutes, or until barley is tender.
- Finish and Serve: Remove bay leaves, adjust seasoning, and garnish with parsley before serving.
Notes
- For a richer flavor, use half vegetable broth and half beef broth.
- Can be made in a slow cooker: cook on low for 6–7 hours or high for 3–4 hours.
- Add a splash of balsamic vinegar or soy sauce at the end for depth.
- Keeps well in the fridge for 4–5 days and freezes beautifully.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup, Main Dish
- Method: Simmering, One-Pot
- Cuisine: Eastern European, American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 5g
- Sodium: 780mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg
