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Moosewood Mushroom Barley Soup

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Moosewood Mushroom Barley Soup

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. 1 cup pearl barley
  2. 1 lb mushrooms, sliced
  3. 1 onion, chopped
  4. 2 carrots, diced
  5. 4 cups vegetable broth
  6. 2 cloves garlic, minced
  7. Salt and pepper to taste
  8. Fresh thyme for garnish

Instructions

  1. Prepare all vegetables by washing and chopping: slice mushrooms, dice onions and carrots, mince garlic, and set aside.
  2. 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.
  3. Add minced garlic and cook for an additional 30 seconds, stirring to prevent burning and release aromatic flavors.
  4. Introduce sliced mushrooms to the pot and cook until they release their moisture and begin to brown, approximately 6-8 minutes.
  5. Add diced carrots and pearl barley to the pot, stirring to combine with the vegetables and lightly toast the barley for enhanced flavor.
  6. Pour in vegetable broth, ensuring all ingredients are fully submerged. Bring the mixture to a gentle boil, then reduce heat to low and cover.
  7. Simmer the soup for 35-40 minutes, stirring occasionally, until barley is tender and has absorbed most of the liquid.
  8. Season with salt and pepper to taste, adjusting seasoning as needed.
  9. Remove from heat and let the soup rest for 5 minutes to allow flavors to meld together.
  10. Serve hot, garnished with fresh thyme leaves and an optional drizzle of olive oil.

Tips

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

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