Barley Mushroom Soup

1. 1
   prep · ~1 min

   Rinse the barley.

   Place the pearl barley in a fine-mesh strainer and rinse under cold running water until the water runs clear. Set aside to drain.

2. 2
   saute · ~5 min

   Sauté the mushrooms.

   1.Heat olive oil in a large pot over medium-high heat.

   2.Add sliced cremini mushrooms in a single layer and cook undisturbed for 2 minutes until they begin to brown.

   3.Stir and continue cooking until mushrooms release their liquid and turn golden, about 5 minutes total.

   TIPDon't crowd the pot — mushrooms need space to brown, not steam.
3. 3
   saute · ~6 min

   Sauté the aromatics.

   1.Add diced onion, carrot, and celery to the pot with the mushrooms.

   2.Cook, stirring occasionally, until vegetables soften, about 5 minutes.

   3.Add minced garlic and sauté until fragrant, about 30 seconds.
4. 4
   simmer · ~5 min

   Add barley, water, and herbs. Bring to a simmer.

   1.Pour in the water, then add the rinsed barley, bay leaf, dried thyme, salt, and black pepper.

   2.Stir well, increase heat to high, and bring to a rolling boil.

   3.Once boiling, reduce heat to low to maintain a gentle simmer.
5. 5
   simmer · ~35 min

   Simmer until the barley is tender.

   Cover the pot with a lid and let the soup simmer gently for 30 to 35 minutes, stirring once halfway through, until the barley is plump and tender but still slightly chewy.

   TIPIf the soup thickens too much, add a splash of water to reach your desired consistency.
6. 6
   other · ~1 min

   Remove the bay leaf and finish the soup.

   Fish out and discard the bay leaf. Stir in the fresh lemon juice and taste, adjusting salt and pepper if needed.

   TIPThe lemon juice brightens the earthy flavors — don't skip it.
7. 7
   serve

   Ladle into bowls and garnish with fresh parsley.

   Divide the soup among serving bowls, sprinkle with chopped parsley, and serve hot.

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