Mushroom Barley Soup
A hearty and nourishing dish combining earthy mushrooms and nutty barley, perfect for chilly nights.
Ingredients
Vegetables
- 1 cup cremini mushrooms, sliced
- 1 cup shiitake mushrooms, sliced
- 1 onion, chopped
- 2 carrots, chopped
- 2 stalks celery, chopped
- 4 cloves garlic, minced
- 6 cups vegetable broth Use high-quality broth for best flavor.
Grains and Herbs
- 1 cup pearl barley
- 1 tablespoon olive oil For sautéing vegetables.
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat, being careful not to let it smoke.
- Add the chopped onion, carrots, and celery into the pot. Sauté for about 5-7 minutes until they soften and become aromatic.
- Add the minced garlic, followed by the sliced cremini and shiitake mushrooms. Cook for around 5 minutes until the mushrooms are tender and begin to release their juices.
Cooking
- Stir in the pearl barley along with the dried thyme, oregano, salt, and pepper. Ensure everything is well mixed.
- Pour in the vegetable broth, bringing the mixture to a gentle boil. Once boiling, reduce the heat and let it simmer for 30-40 minutes until the barley becomes tender.
- Taste the soup and adjust any seasoning if necessary. Serve hot, garnished with fresh parsley if desired.
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Notes
This soup is great when paired with crusty bread or a simple side salad. For a spicier kick, add hot sauce or crushed red pepper flakes. Can be stored in the fridge for up to 4 days or frozen for longer storage.