Chunky Mushroom Barley Soup
Cozy up with a bowl of hearty Chunky Mushroom Barley Soup, a comforting blend of wholesome flavors and textures. This vegetarian soup combines tender pearl barley, a medley of cremini and button mushrooms, and a vibrant mix of sautéed onions, carrots, and celery, all simmered to perfection in a fragrant vegetable broth infused with thyme, rosemary, and a hint of garlic. The mushrooms’ earthy richness paired with the barley’s satisfying chew makes this soup a perfect option for a nourishing dinner or a meal-prep favorite. Ready in just over an hour, this protein-packed, fiber-rich recipe is ideal for chilly days and can be garnished with fresh parsley for a pop of color and freshness. Perfect for vegetarian, vegan, or plant-based diets, this soup is sure to become your go-to for comfort food with a healthy twist!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 2 cloves garlic, minced
- 16 ounces cremini mushrooms, roughly chopped
- 8 ounces button mushrooms, roughly chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 whole bay leaf
- 0.5 teaspoon pepper
- 1 teaspoon salt (adjust to taste)
- 0.75 cup pearl barley
- 8 cups vegetable broth
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the diced onions, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened.
Stir in the minced garlic and cook for another 1 minute until aromatic.
Add the cremini and button mushrooms to the pot. Sauté for about 8-10 minutes, stirring occasionally, until the mushrooms have released their liquid and reduced in volume.
Sprinkle in the thyme, rosemary, salt, pepper, and add the bay leaf. Stir to coat the vegetables evenly.
Rinse the pearl barley under cold water and then add it to the pot along with the vegetable broth. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 40-45 minutes or until the barley is tender.
Remove the bay leaf from the soup. Adjust the seasoning with additional salt and pepper if needed.
Ladle the soup into bowls, garnish with fresh parsley, and serve warm.
Nutrition Facts
Calories |
1775 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.8 g | 63% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6902 mg | 300% | |
| Total Carbohydrate | 285.0 g | 104% | |
| Dietary Fiber | 60.8 g | 217% | |
| Total Sugars | 55.7 g | ||
| Protein | 70.3 g | 141% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 456 mg | 35% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 7438 mg | 158% | |
*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.
