Are you craving a hearty, nutritious soup that combines earthy mushrooms with wholesome barley? Look no further! This Mushroom and Barley Soup is a culinary masterpiece that transforms simple ingredients into a bowl of pure comfort. Packed with robust flavors and incredible nutrition, this soup is not just a meal – it's a warm hug in a bowl that will transport you to a cozy kitchen on a chilly day.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup barley
- 200g mushrooms, diced
- 1 onion, chopped
- 2 carrots, diced
- 3 celery stalks, diced
- 4 cups vegetable broth
- 1 tsp thyme
- Salt and pepper to taste
Instructions
- Rinse the barley thoroughly under cold water to remove any debris and drain well.
- Heat a large soup pot over medium heat and add a small amount of olive oil. Sauté the chopped onions until they become translucent and slightly golden, about 3-4 minutes.
- Add the diced carrots and celery to the pot, cooking for an additional 2-3 minutes until they begin to soften.
- Introduce the chopped mushrooms to the pot, stirring frequently to ensure even cooking and to release their natural moisture. Cook for approximately 5 minutes.
- Sprinkle dried thyme over the vegetables and season with salt and pepper, stirring to distribute the herbs and spices evenly.
- Pour the vegetable broth into the pot and add the rinsed barley. Stir to combine all ingredients thoroughly.
- Bring the mixture to a gentle boil, then reduce heat to low and cover the pot. Simmer for 25-30 minutes, or until the barley is tender and has absorbed most of the liquid.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Remove from heat and let the soup rest for 5 minutes before serving to allow flavors to meld together.
- Ladle into bowls and garnish with fresh parsley or a drizzle of olive oil if desired.
Tips
- Choose fresh, high-quality mushrooms for the most intense flavor. A mix of varieties like cremini and shiitake can add depth to your soup.
- Rinse the barley thoroughly to remove any excess starch and ensure a clean, pure taste.
- Don't rush the sautéing process. Allowing vegetables to caramelize slowly builds a rich flavor foundation for your soup.
- Use low-sodium vegetable broth to control the salt content and let the natural vegetable flavors shine through.
- For an extra layer of flavor, consider toasting the barley in the pot for a few minutes before adding liquid.
- If you prefer a thicker soup, you can blend a portion of the soup and return it to the pot.
- This soup tastes even better the next day, so don't hesitate to make it in advance!
Nutrition Facts
Calories: 220kcal
Carbohydrates: 45g
Protein: 8g
Fat: 3g
Saturated Fat: g
Cholesterol: 0mg
