Mushroom Barley Kielbasa Soup
Warm, hearty, and bursting with rustic flavor, this Mushroom Barley Kielbasa Soup is the ultimate comfort food for chilly days. This one-pot wonder combines tender slices of smoky kielbasa sausage, nutty pearl barley, and earthy mushrooms with a rich base of chicken broth, aromatic thyme, and a touch of garlic. Perfectly balanced with hearty vegetables like carrots, celery, and onions, this soup is both satisfying and wholesome. With just 15 minutes of prep and a simmering time that allows the flavors to meld beautifully, it’s an ideal choice for busy weeknights or meal prepping. Garnish with fresh parsley for a vibrant finish, and serve steaming hot to savor every nourishing spoonful. Whether you’re craving a cozy winter soup or a hearty meal in any season, this dish delivers on every level!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 12 ounces kielbasa sausage, sliced
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 3 cloves garlic cloves, minced
- 8 ounces button or cremini mushrooms, sliced
- 0.75 cups pearl barley
- 6 cups chicken broth
- 2 cups water
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the sliced kielbasa sausage and cook until browned, about 5 minutes. Remove the sausage from the pot and set aside.
In the same pot, add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic and sliced mushrooms. Cook for another 5 minutes until the mushrooms are tender and have released their moisture.
Stir in the pearl barley and cook for 1-2 minutes, toasting it slightly.
Pour in the chicken broth and water. Add the dried thyme, bay leaf, salt, and black pepper. Stir to combine.
Return the browned kielbasa to the pot. Bring the soup to a boil over high heat.
Reduce the heat to low, cover partially with a lid, and let the soup simmer for 40-45 minutes, or until the barley is tender and the flavors have melded.
Remove the bay leaf and taste the soup. Adjust seasoning with additional salt and pepper if needed.
Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
2034 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.3 g | 148% | |
| Saturated Fat | 36.9 g | 184% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 8636 mg | 375% | |
| Total Carbohydrate | 169.9 g | 62% | |
| Dietary Fiber | 34.4 g | 123% | |
| Total Sugars | 25.9 g | ||
| Protein | 81.9 g | 164% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 428 mg | 33% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 4031 mg | 86% | |
*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.
