Go Back
Kare

Mushroom Barley Soup

Earthy mushrooms and chewy barley make this simple soup especially satisfying. It is a cozy option for cooler days or make-ahead lunches.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Servings: 6
Course: dinner, lunch, Soup
Cuisine: American
Calories: 175
Ingredients Method

Ingredients
  

  • 1 tbsp olive oil
  • 1 medium onion diced
  • 2 carrots diced
  • 2 celery stalks diced
  • 12 ounces mushrooms diced
  • 3 garlic cloves minced
  • ¾ cup pearl barley rinsed
  • 6 cups low-sodium vegetable broth
  • 1 tsp dried thyme
  • 1 bay leaf
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 tbsp chopped parsley

Method
 

  1. Heat the olive oil in a large pot, add the onion, carrots, and celery, and cook for about 5 minutes.
  2. Add the sliced mushrooms and continue cooking for 6 to 7 minutes until their moisture begins to evaporate.
  3. Stir in the garlic and cook for 30 seconds, then add the rinsed barley.
  4. Pour in the vegetable broth and season with thyme, bay leaf, salt, and black pepper.
  5. Bring the soup to a boil, reduce the heat, cover, and simmer for 35 to 40 minutes until the barley is tender.
  6. Remove the bay leaf and add a little extra broth if the barley has absorbed too much liquid.
  7. Stir in the fresh parsley, taste the seasoning, and serve the soup while warm.