Description
Indulge in the comforting embrace of Mushroom Barley Soup, a heartwarming dish that’s perfect for chilly evenings and cozy gatherings. This nourishing soup is packed with earthy mushrooms, nutty barley, and a rich tomato broth that satisfies your cravings while delivering a wholesome meal. Ideal for a quiet night in or serving at family dinners, this recipe promises warmth and flavor in every spoonful.
Ingredients
Scale
- 1 ½ tablespoons extra virgin olive oil
- 1 medium-sized onion, diced
- 1 carrot, diced
- 1 celery rib, diced
- 1 lb mushrooms (mix of portobello and shiitake)
- 3 garlic cloves, minced
- 1 cup pearled barley, rinsed and drained
- ¼ cup tomato paste
- 5 cups low-sodium vegetable broth
- ½ teaspoon thyme
- ½ teaspoon rosemary
- ½ teaspoon smoked sweet paprika
- ¼ teaspoon chili flakes
- 1 teaspoon salt
- ⅛ teaspoon black pepper
- 2–3 tablespoons fresh parsley, chopped
Instructions
- Rinse the mushrooms under cold water and pat dry. Slice half and roughly chop the other half.
- Heat olive oil in a large pot over medium-high heat. Sauté diced onion, carrot, and celery for about 5 minutes until softened.
- Add sliced and chopped mushrooms with salt and pepper. Cook until browned (about 10 minutes). Stir in minced garlic at the end to prevent bitterness.
- Combine rinsed barley, tomato paste, vegetable broth, herbs, salt, and pepper. Bring to a boil then reduce to simmer for about 20 minutes until the barley is tender but chewy.
- Remove from heat; stir in fresh parsley. Adjust seasoning as needed. Serve hot with crusty bread or toppings of your choice.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 4g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg