Wonderful Mushroom Barley Soup
Cozy up with a bowl of Wonderful Mushroom Barley Soup, a hearty, nutrient-packed dish that’s brimming with earthy flavors and vibrant vegetables. This rich, plant-based soup combines tender button and cremini mushrooms with pearl barley for a satisfying texture, while aromatic thyme, garlic, and a splash of soy sauce create an irresistible depth of flavor. Simmered to perfection in a robust vegetable broth, the soup is finished with a sprinkle of fresh parsley for a pop of color and freshness. Perfect as a comforting weeknight meal or a make-ahead lunch, this wholesome barley soup is both filling and flavorful, served best with a slice of crusty bread to soak up every last drop. Ideal for vegetarian and vegan diets, it’s a timeless recipe that brings warmth to any season.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 stalks celery stalks, diced
- 10 ounces button mushrooms, sliced
- 8 ounces cremini mushrooms, sliced
- 0.75 cup pearl barley
- 6 cups vegetable broth
- 1 whole bay leaf
- 1 teaspoon fresh thyme leaves
- 2 tablespoons soy sauce
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced yellow onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic, diced carrots, and diced celery. Cook for another 5 minutes, stirring occasionally, until softened.
Add the sliced button mushrooms and cremini mushrooms to the pot. Cook for 5-7 minutes, or until the mushrooms release their liquid and begin to brown slightly.
Stir in the pearl barley, ensuring it is well-coated with the vegetable mixture.
Pour in the vegetable broth and add the bay leaf and fresh thyme leaves. Stir to combine.
Bring the mixture to a boil over high heat, then reduce the heat to low and let it simmer uncovered for 30 minutes, or until the barley is tender.
Stir in the soy sauce, salt, and black pepper. Adjust the seasoning to taste.
Remove the bay leaf before serving.
Garnish with fresh parsley and serve the soup piping hot with crusty bread on the side.
Nutrition Facts
Calories |
1597 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.2 g | 57% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7091 mg | 308% | |
| Total Carbohydrate | 256.9 g | 93% | |
| Dietary Fiber | 55.6 g | 199% | |
| Total Sugars | 47.3 g | ||
| Protein | 63.3 g | 127% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 422 mg | 32% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 5702 mg | 121% | |
*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.
