Hearty Mushroom and Barley Soup
A deeply comforting and nourishing soup, this Hearty Mushroom and Barley Soup combines earthy mushrooms and wholesome pearl barley in a rich vegetable broth, offering a satisfying meal that's also a powerhouse of prebiotics.
For 6 servings
Prepare your vegetables: Dice the yellow onion, carrots, and celery. Mince the garlic cloves. Thoroughly clean and slice the mixed mushrooms.
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté for 7-8 minutes, stirring occasionally, until the vegetables have softened.
Stir in the minced garlic and sliced mushrooms. Increase the heat slightly to medium-high and cook for another 8-10 minutes, stirring occasionally, until the mushrooms have released their liquid and started to brown, developing a rich umami flavor.
Add the pearl barley, vegetable broth, dried thyme, and bay leaf to the pot. Bring the mixture to a rolling boil.
Once boiling, reduce the heat to low, cover the pot, and simmer for 35-40 minutes, or until the pearl barley is tender and has absorbed some of the broth, and the soup has thickened slightly. Stir occasionally to prevent the barley from sticking to the bottom.
Carefully remove and discard the bay leaf. Season the soup generously with salt and freshly ground black pepper to taste, adjusting as needed.
Ladle the hot soup into individual bowls. Garnish with fresh chopped parsley before serving.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For a quicker cook time, soak the pearl barley in cold water for at least 30 minutes (or overnight) before adding it to the soup. Drain and rinse thoroughly before use.
- 2Don't overcrowd the pot when browning the mushrooms; cook them in batches if necessary to ensure they brown properly and don't steam, which is key for developing deep flavor.
- 3This soup freezes beautifully! Allow it to cool completely, then transfer to airtight containers and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.
- 4Adjust the consistency to your liking: if you prefer a thicker soup, simmer uncovered for a few extra minutes. For a thinner soup, add a splash more hot vegetable broth.
Adapt it for your goals.
Protein Boost
Add a can of drained and rinsed cannellini beans or a cup of cooked green or brown lentils during the last 15 minutes of simmering for extra protein and fiber.
Creamy FinishCreamy Finish
For a richer, creamier texture, stir in 1/4 cup of plant-based cream (like cashew cream or oat cream) or a swirl of nutritional yeast at the very end of cooking.
Greens & HerbsGreens & Herbs
Stir in a few handfuls of fresh spinach or chopped kale during the last 5 minutes of cooking until wilted. Experiment with other fresh herbs like rosemary or sage for different aromatic profiles.
Why this is on our healthy list.
Gut Health Support
Both mushrooms and barley are excellent sources of prebiotics, which feed beneficial gut bacteria, promoting a healthy digestive system and overall well-being.
High in Fiber
Pearl barley is rich in soluble and insoluble fiber, aiding digestion, regulating blood sugar levels, and contributing to a feeling of fullness, which can help with weight management.
Nutrient-Dense
Mushrooms provide essential vitamins and minerals like B vitamins, selenium, and potassium, while the vegetables contribute a spectrum of antioxidants and phytonutrients.
Frequently asked questions
Yes, you can use hulled barley, but it will require a longer cooking time (up to an hour or more) as it's less processed than pearl barley. Adjust cooking time accordingly until tender.
