Warm your soul with a bowl of Moosewood Mushroom Barley Soup, a delightful blend of earthy mushrooms and hearty barley that promises to transport your taste buds straight to comfort food heaven! This American classic is not just a recipe; it's a nourishing embrace in a bowl, perfect for chilly evenings or when you crave something wholesome and satisfying. With just a handful of ingredients and a little love, you'll create a dish that's not only delicious but also incredibly fulfilling. Ready to dive into this culinary adventure? Let’s get cooking!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 6 servings
Ingredients
- 1 cup pearl barley
- 1 lb mushrooms, sliced
- 1 onion, chopped
- 2 carrots, diced
- 4 cups vegetable broth
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh thyme for garnish
Instructions
- Prepare all vegetables by washing and chopping: slice mushrooms, dice onions and carrots, mince garlic, and set aside.
- In a large heavy-bottomed pot or Dutch oven, heat a small amount of olive oil over medium heat. Add chopped onions and sauté until translucent and softened, about 4-5 minutes.
- Add minced garlic and cook for an additional 30 seconds, stirring to prevent burning and release aromatic flavors.
- Introduce sliced mushrooms to the pot and cook until they release their moisture and begin to brown, approximately 6-8 minutes.
- Add diced carrots and pearl barley to the pot, stirring to combine with the vegetables and lightly toast the barley for enhanced flavor.
- Pour in vegetable broth, ensuring all ingredients are fully submerged. Bring the mixture to a gentle boil, then reduce heat to low and cover.
- Simmer the soup for 35-40 minutes, stirring occasionally, until barley is tender and has absorbed most of the liquid.
- Season with salt and pepper to taste, adjusting seasoning as needed.
- Remove from heat and let the soup rest for 5 minutes to allow flavors to meld together.
- Serve hot, garnished with fresh thyme leaves and an optional drizzle of olive oil.
Tips
- Prep Ahead: To save time, chop all your vegetables ahead of time and store them in the fridge until you're ready to cook. This makes the cooking process smoother and quicker.
- Choose Fresh Ingredients: Opt for fresh, high-quality mushrooms and vegetables to enhance the flavor of your soup. Varieties like cremini or shiitake can add an extra depth of taste.
- Toast the Barley: Lightly toasting the pearl barley in the pot before adding the broth will enhance its nutty flavor, making your soup even more delicious.
- Adjust the Consistency: If you prefer a thicker soup, let it simmer a bit longer, or if you like it thinner, simply add more vegetable broth or water until you reach your desired consistency.
- Season to Taste: Don’t be shy with the seasoning! Taste your soup as it cooks and adjust the salt and pepper to suit your palate. Fresh thyme is a fantastic finishing touch that elevates the dish.
- Make It Your Own: Feel free to add other vegetables like spinach or kale for added nutrition, or incorporate protein such as beans or lentils for a heartier meal.
- Storage Tips: This soup stores well in the fridge for up to 4 days, and it freezes beautifully, making it perfect for meal prep or a quick weeknight dinner!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 35g
Protein: 6g
Fat: g
Saturated Fat: g
Cholesterol: 0mg