Hearty Mushroom & Barley Soup
This Hearty Mushroom & Barley Soup is a deeply comforting and satisfying one-pot meal, showcasing the chewy texture and fiber-rich goodness of pearled barley alongside earthy mushrooms and aromatic herbs.
For 6 servings
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add diced onion, carrots, and celery. Sauté for 8-10 minutes, stirring occasionally, until vegetables are softened and slightly translucent.
Add minced garlic and sliced mushrooms to the pot. Increase heat to medium-high and cook for 10-12 minutes, stirring occasionally, until mushrooms are deeply browned and their liquid has evaporated. Stir in the dried thyme.
Add the rinsed pearled barley to the pot and stir for 1-2 minutes to lightly toast it, enhancing its nutty flavor.
Pour in the vegetable broth and add the bay leaf. Bring the mixture to a rolling boil, scraping any browned bits from the bottom of the pot.
Reduce the heat to low, cover the pot, and simmer for 45-60 minutes, or until the barley is tender and has absorbed much of the liquid, and the soup has thickened. Stir occasionally to prevent sticking.
Remove and discard the bay leaf. Season the soup with kosher salt, black pepper, and soy sauce. Taste and adjust seasonings as needed.
Stir in the fresh chopped parsley just before serving.
Ladle the hot soup into bowls and serve immediately. For an extra touch, garnish with additional fresh parsley or a sprinkle of nutritional yeast.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1To achieve deeply flavored mushrooms, avoid overcrowding the pot. If necessary, cook the mushrooms in two batches to allow them to brown properly rather than steam.
- 2Rinsing pearled barley before adding it to the soup helps remove excess starch, which can result in a clearer broth, though it's not strictly necessary for this hearty soup.
- 3For a richer flavor, consider using a high-quality, low-sodium vegetable broth. You can always add more salt later, but you can't take it away.
- 4This soup freezes beautifully! Allow it to cool completely, then transfer to freezer-safe containers. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a splash of water or broth if it's too thick.
Adapt it for your goals.
Protein Boost
Add 1 cup of cooked lentils or chickpeas along with the broth for extra plant-based protein, or include diced cooked chicken or beef for a non-vegetarian option.
Vegetable VarietyVegetable Variety
Incorporate other root vegetables like diced parsnips or potatoes, or stir in a handful of spinach or kale during the last 10 minutes of cooking for added greens.
Grain SwapGrain Swap
While barley is key, you could experiment with other hearty grains like farro or wild rice, adjusting cooking times as needed until tender.
Why this is on our healthy list.
Rich in Fiber
Pearled barley is an excellent source of dietary fiber, which aids digestion, helps regulate blood sugar levels, and promotes a feeling of fullness, contributing to weight management.
Nutrient-Dense Vegetables
Packed with carrots, celery, onions, and mushrooms, this soup provides a wide array of vitamins, minerals, and antioxidants essential for overall health and immune function.
Heart Healthy
The soluble fiber in barley can help lower cholesterol levels, and the soup's low-fat, plant-based ingredients contribute to cardiovascular health.
Frequently asked questions
Yes, you can, but you will need to adjust the cooking time significantly. Quick-cooking barley typically cooks in about 10-15 minutes, so add it later in the process, around 15-20 minutes before the soup is done, to prevent it from becoming mushy.
