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A deeply savory and comforting soup featuring earthy mushrooms, chewy pearl barley, and a rich vegetable broth. This hearty one-pot meal is perfect for a cool evening, offering a satisfying and nutritious dish that's simple to prepare.
Sauté Aromatics
Brown the Mushrooms
Simmer the Soup
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A deeply savory and comforting soup featuring earthy mushrooms, chewy pearl barley, and a rich vegetable broth. This hearty one-pot meal is perfect for a cool evening, offering a satisfying and nutritious dish that's simple to prepare.
This american recipe takes 75 minutes to prepare and yields 4 servings. At 205.52 calories per serving with 6.32g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Finish and Serve
For a richer, creamier texture, stir in 1/2 cup of heavy cream, full-fat coconut milk, or a cashew cream at the very end of cooking. Gently heat through but do not boil.
To make it a more substantial meal, add 1 can of drained and rinsed cannellini beans or chickpeas during the last 10 minutes of simmering, or stir in shredded rotisserie chicken.
Incorporate other woody herbs like a sprig of fresh rosemary or a few sage leaves along with the bay leaf during simmering. Remove them before serving.
Replace the pearl barley with 3/4 cup of quinoa or short-grain brown rice. Adjust simmering time accordingly (quinoa takes about 15-20 minutes, brown rice about 40-45). Ensure you use tamari instead of soy sauce.
Pearl barley is an excellent source of fiber, which supports digestive health, helps regulate blood sugar levels, and contributes to a feeling of fullness, aiding in weight management.
This soup is low in saturated fat and cholesterol. The soluble fiber in barley can help lower cholesterol levels, contributing to a healthy cardiovascular system.
Loaded with vegetables and a whole grain, this soup provides a wide array of essential vitamins, minerals, and antioxidants that are crucial for overall health and well-being.
Mushrooms are a good source of selenium and beta-glucans, compounds known to support and enhance the body's immune response.
A 1.5 cup serving of this soup contains approximately 250-300 calories, making it a light yet satisfying meal. The exact count can vary based on the specific ingredients used.
Yes, it is very healthy. It's packed with fiber from the barley and vegetables, which aids digestion and promotes fullness. It's also rich in vitamins, minerals, and antioxidants, and is a great plant-based, low-fat meal option.
Absolutely. Barley contains gluten, so you'll need to substitute it with a gluten-free grain like quinoa, brown rice, or certified gluten-free oats. Also, be sure to use tamari or coconut aminos instead of soy sauce.
Yes, a mix of mushrooms will create a more complex and deeper flavor. Try combining cremini with shiitake, oyster, or portobello mushrooms for a richer taste.
Store leftover soup in an airtight container in the refrigerator for up to 4 days. The barley will continue to absorb liquid, so the soup will thicken. Reheat on the stovetop over medium-low heat, adding a splash of broth or water to thin it out as needed.
Yes. For a slow cooker, sauté the vegetables and mushrooms on the stovetop first, then transfer everything to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. For an Instant Pot, use the 'Sauté' function for the vegetables and mushrooms, then add the remaining ingredients and pressure cook on high for 20 minutes, followed by a natural pressure release.