Italian Mushroom Barley Soup
Cozy up with a steaming bowl of Italian Mushroom Barley Soup, a hearty and wholesome dish bursting with rustic Italian flavors. This recipe combines tender cremini mushrooms, nutty pearl barley, and a medley of fresh vegetables, all simmered in a fragrant broth enriched with Italian seasoning, garlic, and a touch of diced tomatoes. Perfectly balanced and nourishing, this one-pot wonder is ideal for chilly evenings or as a make-ahead meal for the week. With just 15 minutes of prep time and simple, pantry-friendly ingredients, this vegetarian soup is as easy to make as it is satisfying. Top it off with a sprinkle of Parmesan cheese for an extra layer of richness, and serve with crusty bread to complete the experience. Keywords: "Italian Mushroom Barley Soup," "vegetarian soup," "hearty barley soup," "easy Italian recipes," "mushroom soup recipe."
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 medium carrot, diced
- 2 medium celery stalk, diced
- 3 large garlic cloves, minced
- 12 ounces cremini mushrooms, sliced
- 0.75 cups dry pearl barley
- 8 cups vegetable broth
- 14.5 ounces canned diced tomatoes
- 2 teaspoons Italian seasoning
- 1 whole bay leaf
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- to taste Parmesan cheese (optional, for garnish)
Instructions
Heat the olive oil in a large soup pot over medium heat.
Add the diced onion, carrot, and celery, and sauté for 5-7 minutes, stirring occasionally, until softened.
Stir in the minced garlic and cook for another 1-2 minutes, until fragrant.
Add the sliced cremini mushrooms to the pot and cook for 8-10 minutes, stirring occasionally, until they release their moisture and reduce in size.
Rinse the pearl barley under cold water and then add it to the pot.
Pour in the vegetable broth and canned diced tomatoes (with their juices), then stir to combine.
Add the Italian seasoning, bay leaf, salt, and black pepper. Stir well.
Bring the soup to a gentle boil, then reduce the heat to low. Cover the pot and simmer for 30-35 minutes, stirring occasionally, until the barley is tender.
Remove the pot from heat and discard the bay leaf.
Stir in the chopped parsley and taste the soup, adjusting the seasoning with additional salt or pepper if necessary.
Serve hot, optionally garnished with grated Parmesan cheese and extra parsley. Enjoy!
Nutrition Facts
Calories |
1905 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.9 g | 79% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 11.9 g | ||
| Cholesterol | 11 mg | 4% | |
| Sodium | 7733 mg | 336% | |
| Total Carbohydrate | 287.5 g | 105% | |
| Dietary Fiber | 65.9 g | 235% | |
| Total Sugars | 59.7 g | ||
| Protein | 69.5 g | 139% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 726 mg | 56% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 6819 mg | 145% | |
*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.
