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A rich and savory soup, packed with earthy mushrooms, chewy pearl barley, and tender vegetables. This classic comfort food is slow-simmered to perfection, making it a hearty and satisfying meal for a chilly day.
Rehydrate Dried Mushrooms
Sauté the Mirepoix
Cook the Mushrooms
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A rich and savory soup, packed with earthy mushrooms, chewy pearl barley, and tender vegetables. This classic comfort food is slow-simmered to perfection, making it a hearty and satisfying meal for a chilly day.
This jewish_american recipe takes 85 minutes to prepare and yields 4 servings. At 227.58 calories per serving with 8.2g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or supper.
Simmer the Soup
Finish and Serve
For a richer, creamy texture, stir in 1/2 cup of full-fat coconut milk, cashew cream, or heavy cream during the last 5 minutes of cooking.
Brown 1 lb of beef stew meat after sautéing the vegetables. Proceed with the recipe, possibly using beef broth instead of vegetable broth for a richer flavor.
If you don't have barley, you can substitute it with farro or wheat berries. Adjust the cooking time according to the package directions for the grain you choose.
Barley is rich in both soluble and insoluble fiber, which aids in digestion, helps maintain stable blood sugar levels, and promotes a feeling of fullness, supporting weight management.
Mushrooms are a great source of selenium and beta-glucans, compounds known to enhance immune system activity and help the body fight off illness.
The soluble fiber in barley can help lower LDL (bad) cholesterol. This soup is also low in saturated fat and can be made low-sodium, contributing to overall cardiovascular health.
This soup is loaded with vitamins and minerals from a variety of vegetables like carrots, celery, and onions, providing antioxidants that protect your cells from damage.
A typical serving of this soup (about 2 cups) contains approximately 300-350 calories, making it a satisfying and relatively low-calorie meal.
Yes, it is very healthy. It's packed with fiber from the barley and vegetables, which aids digestion and promotes fullness. Mushrooms provide essential nutrients like selenium and B vitamins, and the soup is low in saturated fat.
Barley contains gluten. To make this soup gluten-free, you can substitute the barley with a gluten-free grain like buckwheat groats (kasha), quinoa, or short-grain brown rice. Adjust the cooking time accordingly.
Yes, you can use quick-cooking barley. Add it during the last 10-15 minutes of the simmering time, as it cooks much faster than pearl barley.
Store leftover soup in an airtight container in the refrigerator for up to 5 days. To reheat, gently warm it on the stovetop over medium-low heat, adding a splash of broth or water to thin it out as the barley will have absorbed more liquid.
Barley is a starchy grain that absorbs a lot of liquid, which naturally thickens the soup, especially as it cools. This is normal. Simply stir in more broth or water when reheating until it reaches your preferred consistency.