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Barley and Mushroom Soup

Barley and Mushroom Soup is a warm, nourishing dish that embodies comfort in every spoonful. This easy-to-make recipe features chewy pearl barley paired with the rich, earthy flavors of fresh mushrooms. Perfect for chilly days, this soup not only satisfies your hunger but also supports a healthy lifestyle with its abundance of vitamins and minerals. With minimal preparation required, you can create a wholesome meal that allows for customization to suit your taste—be it adding your favorite vegetables or spices. Ideal for a cozy family dinner or as an impressive dish for guests, this Barley and Mushroom Soup is sure to become a favorite in your kitchen.
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Prep Time 15 minutes
Cook Time 45 minutes
Course: Soup
Cuisine: American
Calories: 210
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 cup pearl barley
  • 2 cups fresh mushrooms cremini or button
  • 1 medium onion diced
  • 3 garlic cloves minced
  • 4 cups low-sodium vegetable broth
  • 2 carrots diced
  • 2 celery stalks chopped
  • 1 tablespoon fresh thyme or to taste

Method
 

  1. Rinse pearl barley under cold water until the water runs clear.
  2. In a large pot, heat olive oil over medium heat. Sauté the diced onion until translucent (about 5 minutes), adding minced garlic for the last minute.
  3. Stir in sliced mushrooms, carrots, and celery; cook for an additional 5 minutes until softened.
  4. Add vegetable broth and rinsed barley; season with thyme, salt, and pepper.
  5. Bring to a boil; reduce heat to low and cover. Simmer for about 45 minutes or until barley is tender.
  6. Taste and adjust seasoning if necessary before serving hot.

Nutrition

Serving: 1servingCalories: 210kcalCarbohydrates: 41gProtein: 7gFat: 2gPolyunsaturated Fat: 2gSodium: 290mgFiber: 8gSugar: 3g

Notes

Prep vegetables ahead of time for quicker cooking.
For added protein, consider incorporating cooked chicken or beans.
Store leftovers in airtight containers: refrigerate for up to three days or freeze for up to three months.

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