90 Minute Wonder or Less Barley and Mushroom Soup
Warm, hearty, and brimming with earthy flavors, the "90 Minute Wonder or Less Barley and Mushroom Soup" is your perfect go-to for a wholesome, home-cooked meal. This comforting vegetarian recipe combines nutty pearl barley, savory cremini mushrooms, and aromatic herbs like thyme and bay leaf, all simmered to perfection in a rich vegetable broth. With a mere 15 minutes of prep time and straightforward steps, it’s ideal for busy weeknights or relaxing weekends. Packed with nutritious vegetables like onions, carrots, and celery, this one-pot wonder delivers a nourishing bowl of goodness in under 90 minutes. Serve it up with a sprinkle of fresh parsley for a vibrant finish, and savor each spoonful of this soul-soothing soup. Perfect for cozy dinners, meal prep, or as a satisfying starter, this recipe is bound to become a family favorite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 3 units garlic cloves, minced
- 12 ounces cremini or button mushrooms, sliced
- 1 cup pearl barley
- 8 cups vegetable broth
- 1 unit bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped (optional garnish)
Instructions
Heat the olive oil in a large soup pot over medium heat.
Add the diced onion, carrots, and celery to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the minced garlic and cook for 1 additional minute, until fragrant.
Add the mushrooms to the pot and cook for 5-7 minutes, stirring occasionally, until they release their liquid and shrink in size.
Rinse the pearl barley under cold water, then add it to the pot.
Pour in the vegetable broth and stir to combine.
Add the bay leaf, dried thyme, salt, and black pepper. Stir again and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let the soup simmer for 50-60 minutes, stirring occasionally, until the barley is tender and fully cooked.
Taste the soup and adjust the seasoning with additional salt and pepper, if needed.
Remove the bay leaf before serving.
Ladle the soup into bowls and garnish with fresh parsley, if desired.
Nutrition Facts
Calories |
1884 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.4 g | 62% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7053 mg | 307% | |
| Total Carbohydrate | 314.4 g | 114% | |
| Dietary Fiber | 65.7 g | 235% | |
| Total Sugars | 49.2 g | ||
| Protein | 67.9 g | 136% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 472 mg | 36% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 5938 mg | 126% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
