Yummy Mushroom Barley Soup
Warm up with a comforting bowl of Yummy Mushroom Barley Soup, a hearty vegetarian dish that's brimming with earthy flavors and wholesome ingredients. This soul-soothing recipe combines tender cremini mushrooms, nutrient-rich pearl barley, and a medley of aromatic vegetables like onions, carrots, and celery, all simmered in a savory vegetable broth infused with thyme, oregano, and a hint of garlic. Perfect for cozy weeknight dinners or meal prepping, this soup is both filling and nutritious, offering a satisfying balance of textures and a rich, umami depth of flavor. Garnished with a sprinkle of fresh parsley, it’s an easy, one-pot wonder that’s ready in under an hour and ideal for serving up to six. Whether you’re a mushroom lover or a fan of hearty soups, this recipe is sure to delight your taste buds and leave you craving more.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 500 grams cremini mushrooms, sliced
- 1 cup pearl barley
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 8 cups vegetable broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables soften and the onion is translucent.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the sliced cremini mushrooms to the pot and cook for 8-10 minutes, stirring often, until the mushrooms release their liquid and begin to brown.
Stir in the pearl barley, dried thyme, dried oregano, and bay leaf, ensuring they are well combined with the vegetables.
Pour in the vegetable broth and bring the soup to a boil.
Reduce the heat to low and let the soup simmer for 30-35 minutes, or until the barley is tender.
Season the soup with salt and black pepper to taste.
Remove the bay leaf before serving.
Ladle the soup into bowls, garnish with fresh parsley, and serve warm.
Nutrition Facts
Calories |
1977 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.4 g | 63% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7230 mg | 314% | |
| Total Carbohydrate | 332.9 g | 121% | |
| Dietary Fiber | 72.1 g | 258% | |
| Total Sugars | 59.0 g | ||
| Protein | 74.7 g | 149% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 566 mg | 44% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 7089 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.
