Classic Mushroom Barley Soup Recipe
Classic Mushroom Barley Soup Recipe
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Classic Mushroom Barley Soup Recipe
This Classic Mushroom Barley Soup Recipe is a timeless comfort food, rich in earthy flavors and packed with nutritious ingredients. combines hearty barley, fresh mushrooms, and simple vegetables to create a warming, satisfying dish perfect for chilly days. With wholesome ingredients and straightforward instructions, this soup is a go to choice for a healthy, flavorful meal that’s also vegan and dairy free.
Description:
Classic Mushroom Barley Soup Recipe is a timeless comfort food, rich in earthy flavors and packed with nutritious ingredients. This recipe offers a balanced mix of fresh mushrooms, chewy barley, and vegetables like carrots, celery, and onions. The barley adds a satisfying chew, while the mushrooms lend a rich, earthy flavor that deepens as it cooks. This Classic Mushroom Barley soup Recipe is perfect as a hearty main course or a savory side dish and is excellent for meal prep, as the flavors intensify after a day or two in the fridge.
This Classic Mushroom Barley Soup Recipe is a timeless comfort food, rich in earthy flavors and packed with nutritious ingredients. is not only delicious but also highly nutritious. Barley is a great source of fiber and minerals, while mushrooms are low in calories and packed with antioxidants. This plant based recipe is easy to make, budget friendly, and can be customized with your favorite herbs and spices. It’s also a vegan recipe, making it suitable for a variety of dietary preferences. Whether you’re looking for a cozy weeknight dinner or an easy meal prep option, this Classic Mushroom Barley Soup recipe is an ideal choice.
Ingredients
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 2 large carrots, diced
- 2 stalks celery, diced
- 8 ounces fresh mushrooms, sliced (cremini, button, or a mix)
- 1 cup pearl barley, rinsed
- 8 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Prepare Ingredients: Begin by washing and slicing the mushrooms, chopping the onions, dicing the carrots and celery, and rinsing the barley thoroughly under cold water. Set everything aside.
- Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, until it becomes translucent and soft.
- Add Garlic and Mushrooms: Add the minced garlic to the pot and cook for another minute until fragrant. Then, add the sliced mushrooms and cook for about 5-7 minutes, stirring occasionally until they start to release their moisture and become golden.
- Add Carrots, Celery, and Seasonings: Add the diced carrots and celery to the pot, and season with thyme, rosemary, and the bay leaf. Stir well to combine and allow the vegetables to cook for another 5 minutes, softening slightly.
- Add Barley and Broth: Stir in the rinsed barley, making sure it’s evenly distributed among the vegetables. Pour in the vegetable broth and bring the soup to a gentle boil.
- Simmer the Soup: Reduce the heat to low, cover the pot, and let the soup simmer for about 30-40 minutes, or until the barley is tender and chewy. Stir occasionally to prevent sticking.
- Season and Serve: Remove the bay leaf, and season the soup with salt and black pepper to taste. Garnish with fresh parsley for added flavor and color. Ladle the soup into bowls and serve hot.
Notes
- Mushroom Variety: Cremini and button mushrooms work well, but if you want a deeper, earthier flavor, consider using a mix of shiitake or portobello mushrooms.
- Vegetable Variations: You can add other vegetables like chopped zucchini, potatoes, or even spinach towards the end of the cooking process.
- Barley Options: This recipe uses pearl barley, but if you prefer a more whole grain option, you can use hulled barley; just increase the cooking time by about 15 minutes.
- Storing Leftovers: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding extra broth if the soup has thickened.
- Freezing: This soup freezes well. Allow it to cool, then freeze in portions. Thaw in the fridge overnight and reheat on the stove for a quick meal.
Classic Mushroom Barley Soup Recipe
Ingredients
- 1 tablespoon olive oil
- 1 large onion finely chopped
- 2 cloves garlic minced
- 2 large carrots diced
- 2 stalks celery diced
- 8 ounces fresh mushrooms sliced (cremini, button, or a mix)
- 1 cup pearl barley rinsed
- 8 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and black pepper to taste
- 2 tablespoons fresh parsley chopped (for garnish)
Instructions
- Prepare Ingredients: Begin by washing and slicing the mushrooms, chopping the onions, dicing the carrots and celery, and rinsing the barley thoroughly under cold water. Set everything aside.
- Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, until it becomes translucent and soft.
- Add Garlic and Mushrooms: Add the minced garlic to the pot and cook for another minute until fragrant. Then, add the sliced mushrooms and cook for about 5-7 minutes, stirring occasionally until they start to release their moisture and become golden.
- Add Carrots, Celery, and Seasonings: Add the diced carrots and celery to the pot, and season with thyme, rosemary, and the bay leaf. Stir well to combine and allow the vegetables to cook for another 5 minutes, softening slightly.
- Add Barley and Broth: Stir in the rinsed barley, making sure it’s evenly distributed among the vegetables. Pour in the vegetable broth and bring the soup to a gentle boil.
- Simmer the Soup: Reduce the heat to low, cover the pot, and let the soup simmer for about 30-40 minutes, or until the barley is tender and chewy. Stir occasionally to prevent sticking.
- Season and Serve: Remove the bay leaf, and season the soup with salt and black pepper to taste. Garnish with fresh parsley for added flavor and color. Ladle the soup into bowls and serve hot.
Notes
- Mushroom Variety: Cremini and button mushrooms work well, but if you want a deeper, earthier flavor, consider using a mix of shiitake or portobello mushrooms.
- Vegetable Variations: You can add other vegetables like chopped zucchini, potatoes, or even spinach towards the end of the cooking process.
- Barley Options: This recipe uses pearl barley, but if you prefer a more whole grain option, you can use hulled barley; just increase the cooking time by about 15 minutes.
- Storing Leftovers: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding extra broth if the soup has thickened.
- Freezing: This soup freezes well. Allow it to cool, then freeze in portions. Thaw in the fridge overnight and reheat on the stove for a quick meal.
