Double Mushroom Barley Soup
Dive into a bowl of comfort with this hearty and nourishing Double Mushroom Barley Soup, a symphony of earthy flavors and wholesome ingredients perfect for any season. This recipe brings together the rich umami notes of button, cremini, and rehydrated porcini mushrooms, paired with nutty pearl barley for a filling and satisfying meal. Enhanced with a medley of aromatic vegetables, thyme, and a touch of soy sauce, it’s a flavor-packed dish that’s both nutritious and soul-warming. Simmered to perfection in vegetable broth and porcini soaking liquid, this vegan-friendly soup is easy to prepare and customizable for weeknight dinners or gathering-worthy lunches. Garnish with fresh parsley for a burst of color and brightness, and savor every spoonful of this plant-based classic.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 medium carrot, diced
- 2 celery stalk, diced
- 4 cloves garlic, minced
- 2 cups button mushrooms, sliced
- 2 cups cremini mushrooms, sliced
- 1 ounce dried porcini mushrooms
- 0.75 cup pearl barley
- 8 cups vegetable broth
- 2 cups water
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 tablespoon soy sauce
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Place the dried porcini mushrooms in a small bowl and cover with 2 cups of hot water. Let them soak for 15 minutes, then strain the liquid through a fine-mesh sieve to remove any grit. Reserve the soaking liquid and chop the rehydrated mushrooms.
In a large soup pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, and sauté for 5-7 minutes until softened.
Add the minced garlic and sauté for 1 minute until fragrant.
Stir in the button mushrooms and cremini mushrooms. Cook for 8-10 minutes, stirring occasionally, until the mushrooms release their liquid and reduce in volume.
Add the chopped porcini mushrooms, pearl barley, vegetable broth, reserved porcini soaking liquid, thyme, bay leaf, soy sauce, salt, and black pepper to the pot. Stir to combine.
Bring the soup to a boil, then reduce the heat to low and simmer, uncovered, for 35-40 minutes, or until the barley is tender.
Discard the bay leaf. Taste the soup and adjust seasoning with additional salt and pepper if needed.
Ladle the soup into bowls, garnish with fresh parsley if desired, and serve hot.
Nutrition Facts
Calories |
1864 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.5 g | 63% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7727 mg | 336% | |
| Total Carbohydrate | 294.9 g | 107% | |
| Dietary Fiber | 66.7 g | 238% | |
| Total Sugars | 55.9 g | ||
| Protein | 81.0 g | 162% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 571 mg | 44% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 7273 mg | 155% | |
*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.
