Name: Mushroom and Barley Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 6
Cuisine: Vegetarian
Ingredients: 1 cup pearl barley; 2 tbsp olive oil; 1 medium onion, finely chopped; 2 carrots, diced; 2 celery stalks, diced; 3 cups mixed mushrooms, sliced; 2 garlic cloves, minced; 8 cups vegetable broth; 1 tsp dried thyme; 1 bay leaf; Salt and pepper to taste; 2 tbsp fresh parsley, chopped

Mushroom and Barley Soup is a hearty, comforting dish perfect for cold days or whenever you crave a nourishing meal. The earthy flavor of mushrooms, the nutty bite of barley, and the aromatic blend of herbs create a wholesome and satisfying soup. This recipe is not only delicious but also packed with nutrients, making it a healthy choice for any meal. Ideal for vegetarians, it can easily be customized by adding your favorite vegetables or proteins. Serve it as a light meal with crusty bread or as an elegant starter for a cozy dinner gathering.

Recipe Tips and Tricks:

Use a mix of fresh and dried mushrooms for a deeper umami flavor.
Rinse the barley thoroughly to remove excess starch for a cleaner soup.
For a creamier texture, blend a portion of the soup before serving.
Add a splash of soy sauce or miso for an extra savory note.
Make in advance; the flavors develop beautifully after sitting overnight.

Yield: 6 servings

Mushroom and Barley Soup

A comforting and nutritious soup featuring mushrooms, barley, and herbs, perfect for chilly days or a healthy meal.

Prep Time 15 minutes

Cook Time 45 minutes

Additional Time 10 minutes

Total Time 1 hour 10 minutes

Ingredients

1 cup pearl barley
2 tbsp olive oil
1 medium onion, finely chopped
2 carrots, diced
2 celery stalks, diced
3 cups mixed mushrooms, sliced
2 garlic cloves, minced
8 cups vegetable broth
1 tsp dried thyme
1 bay leaf
Salt and pepper to taste
2 tbsp fresh parsley, chopped

Instructions

Rinse the barley and set it aside.
Heat olive oil in a large pot over medium heat.
Sauté onions, carrots, and celery until softened, about 5 minutes.
Add mushrooms and garlic, cooking until mushrooms release their moisture.
Stir in barley, broth, thyme, and bay leaf. Bring to a boil.
Reduce heat, cover, and simmer for 40 minutes, stirring occasionally.
Season with salt and pepper to taste.
Remove bay leaf, garnish with parsley, and serve hot.

Notes

Gluten-free option: Substitute barley with quinoa or rice.
Store leftovers in an airtight container in the fridge for up to 4 days.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 129Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 0mgSodium 962mgCarbohydrates 18gFiber 4gSugar 5gProtein 3g

The recipes and nutritional information on Fungi Recipes are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.