Savory Mushroom Barley Soup
Cozy up with a comforting bowl of Savory Mushroom Barley Soup, a hearty recipe brimming with earthy flavors and wholesome goodness. This one-pot wonder combines tender pearl barley, a medley of button and cremini mushrooms, and a fragrant blend of garlic, onions, and dried thyme for a deeply satisfying meal. Simmered in a rich vegetable broth with a touch of olive oil and butter, every spoonful delivers a nourishing balance of textures and tastes. Perfect as a make-ahead meal or a weeknight dinner, this naturally vegetarian soup is both soul-warming and nutrient-packed. Elevate the presentation with a sprinkle of fresh parsley, and serve it piping hot alongside crusty bread for a delightful culinary experience that’s sure to impress.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large yellow onion, finely chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 12 ounces button mushrooms, sliced
- 8 ounces cremini mushrooms, sliced
- 1 cup pearl barley
- 8 cups vegetable broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil and butter in a large pot over medium heat.
Add the chopped onion, carrots, and celery. Cook for 5–7 minutes until the vegetables begin to soften, stirring occasionally.
Stir in the minced garlic and cook for an additional 1–2 minutes until fragrant.
Add the button and cremini mushrooms to the pot. Cook for 6–8 minutes, stirring occasionally, until the mushrooms have released their liquid and started to brown.
Stir in the pearl barley, then pour in the vegetable broth.
Add the bay leaf, dried thyme, salt, and ground black pepper. Stir to combine.
Bring the soup to a boil, then reduce the heat to low and cover the pot. Simmer for 40–45 minutes, or until the barley is tender.
Discard the bay leaf. Taste the soup and adjust the seasoning with additional salt and pepper if necessary.
Ladle the soup into bowls and garnish with freshly chopped parsley, if desired. Serve warm.
Nutrition Facts
Calories |
2173 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.3 g | 94% | |
| Saturated Fat | 22.4 g | 112% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 7171 mg | 312% | |
| Total Carbohydrate | 329.5 g | 120% | |
| Dietary Fiber | 72.2 g | 258% | |
| Total Sugars | 57.7 g | ||
| Protein | 76.7 g | 153% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 553 mg | 43% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 7097 mg | 151% | |
*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.
