Mushroom Noodle Barley
Cozy up with a hearty bowl of Mushroom Noodle Barley, a soul-warming dish that combines tender pearl barley, earthy cremini mushrooms, and savory egg noodles in a rich vegetable broth. Infused with aromatic garlic, onion, and dried thyme, this one-pot wonder is the perfect marriage of soup and stew, delivering a wholesome, satisfying meal in every spoonful. Packed with nourishing vegetables like carrots and celery, and elevated by a splash of soy sauce for umami depth, this recipe is both comforting and nutritious. Ready in just over an hour, it’s ideal for busy weeknights or a leisurely weekend dinner. Garnish with fresh parsley for a pop of color and flavor, and enjoy your new favorite cozy classic! Perfect for vegetarians and fans of rustic, one-pot meals, this dish is sure to become a staple.
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Recipe Information
Ingredients
- 1 cup Pearl barley
- 4 ounces Egg noodles
- 8 ounces Cremini mushrooms
- 1 medium Onion
- 3 pieces Garlic cloves
- 1 large Carrot
- 2 pieces Celery stalk
- 2 tablespoons Olive oil
- 6 cups Vegetable broth
- 2 tablespoons Soy sauce
- 1 teaspoon Dried thyme
- 1 piece Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Rinse the pearl barley under cold water and set aside.
Bring a medium pot of water to a boil and cook the egg noodles according to package instructions. Drain, toss with a small amount of olive oil to prevent sticking, and set aside.
Wipe the mushrooms clean and thinly slice them. Finely chop the onion, garlic, carrot, and celery.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and sauté for 3-4 minutes until softened and translucent.
Stir in the garlic, carrot, and celery, cooking for an additional 2-3 minutes until fragrant.
Add the sliced mushrooms to the pot and cook for about 5 minutes, stirring occasionally, until softened and slightly browned.
Pour in the vegetable broth and stir in the rinsed pearl barley, soy sauce, dried thyme, and bay leaf. Bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let the barley cook for about 35 minutes, or until tender.
Remove the bay leaf and season the soup with salt and black pepper to taste.
Stir in the cooked egg noodles and let the mixture warm through for 2-3 minutes.
Ladle the Mushroom Noodle Barley into bowls, garnish with fresh parsley if desired, and serve warm.
Nutrition Facts
Calories |
1842 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.5 g | 60% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 7023 mg | 305% | |
| Total Carbohydrate | 308.3 g | 112% | |
| Dietary Fiber | 58.5 g | 209% | |
| Total Sugars | 38.3 g | ||
| Protein | 62.6 g | 125% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 438 mg | 34% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 4956 mg | 105% | |
*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.
