Mushroom and Barley Soup
Savor the comforting warmth of Mushroom and Barley Soup, a hearty and wholesome recipe that’s perfect for cozy nights. This vegan delight combines the earthy richness of button and cremini mushrooms with tender pearl barley, creating a nourishing medley of textures and flavors. Aromatic vegetables like onions, carrots, and celery are sautéed to perfection alongside garlic, thyme, and oregano, infusing the broth with a fragrant depth. Simmered until the barley is tender, this silky yet rustic soup is finished with a sprinkle of fresh parsley for a vibrant touch. Ready in under an hour and perfect for meal prep, this one-pot wonder is a satisfying, plant-based option that’s as nutritious as it is delicious. Whether you’re looking for a cozy lunch or a light dinner, this Mushroom and Barley Soup is sure to delight every palate.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 8 ounces button mushrooms, sliced
- 8 ounces cremini mushrooms, sliced
- 0.75 cup pearl barley
- 6 cups vegetable broth
- 1 bay leaf
- 1 teaspoon fresh thyme leaves
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes until the vegetables are softened.
Add the minced garlic and cook for another 1-2 minutes until fragrant.
Stir in the button and cremini mushrooms and cook for 8-10 minutes, stirring occasionally, until the mushrooms release their moisture and reduce in volume.
Add the pearl barley to the pot and stir to coat it in the vegetable and mushroom mixture.
Pour in the vegetable broth, then add the bay leaf, thyme leaves, oregano, salt, and black pepper. Stir to combine.
Bring the soup to a boil, then reduce the heat to low and cover the pot. Let the soup simmer for 30-35 minutes, or until the barley is tender.
Discard the bay leaf before serving.
Ladle the soup into bowls and garnish with freshly chopped parsley. Serve warm and enjoy!
Nutrition Facts
Calories |
1572 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.3 g | 57% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6031 mg | 262% | |
| Total Carbohydrate | 253.7 g | 92% | |
| Dietary Fiber | 56.2 g | 201% | |
| Total Sugars | 46.3 g | ||
| Protein | 59.0 g | 118% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 447 mg | 34% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 5627 mg | 120% | |
*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.
