Swiss Barley Mushroom Soup
Experience the comforting flavors of Swiss Barley Mushroom Soup, a hearty and wholesome dish perfect for chilly days. This creamy soup combines nutty pearl barley, earthy cremini mushrooms, and tender vegetables like carrots, celery, and onions, all simmered in a rich chicken or vegetable stock. Enhanced with fragrant thyme and a touch of heavy cream, it strikes the perfect balance between rustic and indulgent. Ready in just an hour, this one-pot recipe is a nourishing choice for busy weeknights or cozy gatherings. Garnish with fresh parsley for a final pop of color and flavor. Ideal for vegetarians when made with vegetable stock, this soup is your go-to for satisfying, soul-warming comfort food.
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Recipe Information
Ingredients
- 0.75 cup pearl barley
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 medium carrot, diced
- 1 medium celery stalk, diced
- 8 ounces cremini mushrooms, sliced
- 6 cups chicken or vegetable stock
- 0.5 cup heavy cream
- 1 teaspoon fresh thyme leaves
- 1 whole bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped
Instructions
Rinse the pearl barley under cold water and set aside.
In a large pot or Dutch oven, melt butter with olive oil over medium heat.
Add the chopped onion to the pot and sauté for 3-4 minutes, until softened.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the diced carrot, celery, and sliced mushrooms to the pot. Sauté for 6-7 minutes, stirring occasionally, until the vegetables begin to soften and the mushrooms release their juices.
Sprinkle in the thyme leaves, add the bay leaf, and stir to combine.
Pour in the chicken or vegetable stock and add the rinsed pearl barley. Stir well.
Raise the heat to bring the soup to a gentle boil, then lower the heat to a simmer.
Cover the pot and let the soup simmer for 30 minutes, stirring occasionally to prevent sticking.
Once the barley is tender, remove the bay leaf from the pot.
Stir in the heavy cream and season with salt and black pepper to taste.
Simmer for 2-3 more minutes to heat the cream through, but do not let the soup boil.
Ladle the soup into bowls and garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
1510 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.0 g | 108% | |
| Saturated Fat | 41.4 g | 207% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 7760 mg | 337% | |
| Total Carbohydrate | 154.9 g | 56% | |
| Dietary Fiber | 32.5 g | 116% | |
| Total Sugars | 18.6 g | ||
| Protein | 34.9 g | 70% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 261 mg | 20% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 2286 mg | 49% | |
*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.
