Wild Mushroom and Barley Soup
Cozy up with a bowl of Wild Mushroom and Barley Soup, a hearty and earthy dish that's both nutritious and utterly satisfying. This vegetarian soup combines the deep, umami flavors of wild mushrooms—like cremini, shiitake, and oyster—with the nutty bite of tender barley, creating a perfect harmony of textures and tastes. Aromatics like onion, garlic, and celery are sautéed to form a savory base, while dried herbs like thyme and rosemary lend a fragrant depth to the broth. A splash of soy sauce enhances the richness, making every spoonful warm and comforting. Ideal for cold evenings, this one-pot wonder comes together in under an hour and is served garnished with fresh parsley for a pop of color and flavor. Perfect as a light main or a soul-soothing starter, this recipe is a must-try for lovers of wholesome, plant-based cooking.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 1 large carrot, diced
- 1 large celery stalk, diced
- 3 cloves garlic cloves, minced
- 12 ounces wild mushrooms (e.g., cremini, shiitake, oyster), cleaned and roughly chopped
- 1 teaspoon dried thyme
- 0.5 teaspoon dried rosemary
- 0.75 cup barley (pearl or hulled)
- 6 cups vegetable broth
- 1 leaf bay leaf
- 1 tablespoon soy sauce or tamari
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrot, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Increase the heat to medium-high and add the chopped wild mushrooms. Cook for 5-7 minutes, stirring occasionally, until the mushrooms release their liquid and begin to brown.
Sprinkle in the dried thyme and rosemary, stirring to coat the vegetables and mushrooms.
Add the barley and stir to combine, letting it toast slightly for about 1 minute.
Pour in the vegetable broth, and add the bay leaf, soy sauce, salt, and black pepper. Stir to combine.
Bring the soup to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for 30-35 minutes, or until the barley is tender.
Remove the bay leaf and adjust seasoning to taste.
Ladle the soup into bowls and garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
1545 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.6 g | 58% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6970 mg | 303% | |
| Total Carbohydrate | 241.3 g | 88% | |
| Dietary Fiber | 55.3 g | 198% | |
| Total Sugars | 39.2 g | ||
| Protein | 60.9 g | 122% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 430 mg | 33% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 5429 mg | 116% | |
*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.
