Mushroom and Barley Soup

There is something deeply restorative about a bowl of Mushroom and Barley Soup. This earthy, comforting dish features tender sliced mushrooms and chewy pearl barley, making it the perfect choice for nourishing your gut and warming up on a chilly afternoon. Its simple, rustic nature highlights the natural flavors of the vegetables and herbs.

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This European-inspired soup relies on building layers of flavor. By taking the time to properly sauté the aromatics and mushrooms, you create a savory base that elevates the entire dish. The addition of thyme and oregano provides a subtle herbal finish that complements the richness of the vegetable broth.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 400 g (about 14 oz) mushrooms, sliced (cremini or button recommended)
• 1 tsp dried thyme
• 1 tsp dried oregano
• 120 g (2/3 cup) pearl barley, rinsed
• 1.5 liters (6 cups) vegetable broth
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• 2 tbsp fresh parsley, chopped (optional)
• 1 tbsp lemon juice (optional, for brightness)

Instructions

Step 1

Heat the olive oil in a large pot over medium heat. Add the onion and cook for 3 minutes until translucent.

Step 2

Stir in the garlic, carrots, and celery. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.

Step 3

Add the mushrooms and cook for 6-8 minutes, until they release their moisture and begin to brown.

Step 4

Sprinkle in the thyme and oregano, stirring to coat the vegetables.

Step 5

Add the rinsed pearl barley, vegetable broth, and bay leaf. Stir to combine.

Step 6

Bring to a boil, then reduce heat to low and simmer uncovered for 35-40 minutes, or until barley is tender and soup has thickened slightly.

Step 7

Remove bay leaf. Season to taste with salt, pepper, and lemon juice if using.

Step 8

Ladle into bowls and garnish with fresh parsley.

Zusatztipps für die Zubereitung

Ensure you rinse the pearl barley thoroughly before adding it to the pot. This helps remove any surface dust and prevents the soup from becoming overly starchy. For the best flavor, don't rush the mushroom browning process; that golden color translates directly into a deeper, tastier broth.

Varianten und Anpassungen

For an even heartier version, you can add diced potatoes or chopped kale during the last 15 minutes of cooking. If you want to boost the savory profile further, try adding a tablespoon of soy sauce with the vegetable broth—it provides an extra hit of umami that works perfectly with the mushrooms.

Serviervorschläge

Ladle the soup into rustic ceramic bowls and finish with a bright squeeze of lemon juice and a sprinkle of fresh parsley. Serve alongside a piece of crusty whole-grain bread to soak up every last drop of the herb-infused broth.

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Whether you're looking for a simple weeknight dinner or a cozy weekend lunch, this Mushroom and Barley Soup is a reliable classic. It’s a wholesome, flavorful way to enjoy the simple pleasure of a home-cooked meal.

Recipe FAQs

→ How long does the barley need to cook?

Pearl barley simmers for 35-40 minutes until tender. You'll know it's done when the grains are chewy but soft, and the soup has thickened naturally from the released starches.

→ Can I make this soup ahead of time?

Absolutely. This soup keeps well in the refrigerator for 4-5 days and actually tastes better the next day as the barley absorbs more flavor and the broth thickens.

→ What type of mushrooms work best?

Cremini or button mushrooms are ideal for their earthy flavor and meaty texture. You can also use shiitake for extra umami or mixed wild mushrooms for deeper flavor.

→ Is this soup gluten-free?

Pearl barley contains gluten, so this soup is not gluten-free. You could substitute with quinoa or rice if needed, adjusting cooking time accordingly.

→ How can I add more protein?

Stir in white beans during the last 10 minutes, or top with grated Parmesan. For a non-vegetarian version, add shredded chicken or pancetta while sautéing the vegetables.

→ Can I freeze this soup?

Yes, freeze in airtight containers for up to 3 months. The barley may soften slightly upon reheating, but the flavor remains excellent.