Moosewood Mushroom Barley Soup
Warm, hearty, and brimming with earthy flavors, Moosewood Mushroom Barley Soup is the ultimate comfort food for chilly days. This wholesome recipe combines tender pearl barley with a medley of fresh vegetables, including carrots, celery, and earthy mushrooms, all simmered to perfection in a savory vegetable broth infused with thyme, rosemary, and a dash of soy sauce for umami depth. Each spoonful delivers a nourishing blend of textures and flavors, made even more vibrant with a sprinkle of fresh parsley. Ready in just over an hour and perfect for serving six, this vegetarian soup is not only satisfying but also nutrient-rich and easy to prepare. Ideal for those seeking a healthy, plant-based meal, this cozy soup is sure to become a staple in your recipe collection.
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Recipe Information
Ingredients
- 1 cup Pearl barley
- 6 cups Water
- 3 tablespoons Olive oil
- 1 large Onion, diced
- 3 cloves Garlic, minced
- 2 medium Carrots, diced
- 2 Celery stalks, diced
- 12 ounces Mushrooms (button or cremini), sliced
- 1 teaspoon Dried thyme
- 0.5 teaspoon Dried rosemary
- 4 cups Vegetable broth
- 2 tablespoons Soy sauce
- 2 tablespoons Fresh parsley, chopped
- to taste Salt
- to taste Black pepper
Instructions
Rinse the pearl barley under cold water using a fine-mesh sieve. Set aside.
In a large soup pot, bring 6 cups of water to a boil. Add the rinsed barley, reduce the heat to low, cover, and simmer for 20 minutes.
Meanwhile, heat the olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, cooking until the onion is translucent, about 5 minutes.
Stir in the diced carrots and celery. Cook for another 5 minutes until the vegetables begin to soften.
Add the sliced mushrooms to the skillet and sprinkle with dried thyme and rosemary. Cook for 8–10 minutes, stirring occasionally, until the mushrooms release their moisture and start to brown slightly.
Carefully transfer the sautéed vegetable mixture to the pot with the partially cooked barley.
Stir in the vegetable broth and soy sauce. Simmer the soup over low-medium heat for 25–30 minutes, or until the barley is tender and the flavors meld together.
Taste the soup and season with salt and black pepper as desired.
Ladle the soup into bowls, garnish with fresh parsley, and serve hot.
Nutrition Facts
Calories |
1710 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.7 g | 70% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6113 mg | 266% | |
| Total Carbohydrate | 266.5 g | 97% | |
| Dietary Fiber | 57.6 g | 206% | |
| Total Sugars | 39.5 g | ||
| Protein | 55.2 g | 110% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 511 mg | 39% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 4807 mg | 102% | |
*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.
