Go Back
Mushroom and Barley Soup
Kathie Clane

Mushroom and Barley Soup

A comforting and nutritious soup featuring mushrooms, barley, and herbs, perfect for chilly days or a healthy meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Additional Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Uncategorized
Cuisine: Vegetarian
Calories: 129
Ingredients Method Notes

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

Method
 

  1. Rinse the barley and set it aside.
  2. Heat olive oil in a large pot over medium heat.
  3. Sauté onions, carrots, and celery until softened, about 5 minutes.
  4. Add mushrooms and garlic, cooking until mushrooms release their moisture.
  5. Stir in barley, broth, thyme, and bay leaf. Bring to a boil.
  6. Reduce heat, cover, and simmer for 40 minutes, stirring occasionally.
  7. Season with salt and pepper to taste.
  8. 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.