Hearty Barley Mushroom Soup

$To make a hearty barley mushroom soup, gather these simple ingredients: - 1 cup pearl barley - 8 ounces mixed mushrooms, sliced (cremini, shiitake, or button) - 1 medium onion, diced - 2 cloves garlic, minced - 2 large carrots, diced - 2 celery stalks, diced - 4 cups vegetable broth - 2 cups water - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and pepper to taste - 2 tablespoons olive oil - Fresh parsley, chopped (for garnish) Fresh ingredients make a big difference. They boost flavor and nutrition. Fresh mushrooms add umami and depth. Fresh herbs like parsley brighten the soup. Using fresh, quality ingredients ensures a rich taste. It also helps keep the dish healthy and satisfying. You can swap some ingredients if needed. If you don't have pearl barley, try farro or quinoa. Instead of mixed mushrooms, use just one type or canned mushrooms. For the vegetable broth, homemade stock works well too. Need a quicker option? Use pre-chopped onions and garlic. Remember, each substitute changes the taste a bit, so adjust your seasonings accordingly. {{ingredient_image_1}} First, gather your ingredients. You'll need: - 1 cup pearl barley - 8 ounces mixed mushrooms, sliced - 1 medium onion, diced - 2 cloves garlic, minced - 2 large carrots, diced - 2 celery stalks, diced - 4 cups vegetable broth - 2 cups water - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and pepper to taste - 2 tablespoons olive oil - Fresh parsley, chopped Rinse the pearl barley under cold water to remove any dirt. This step helps to keep the soup clean. Dice the onion, carrots, and celery into small pieces. The smaller they are, the faster they cook. Slice the mushrooms thinly. This ensures they cook evenly and blend well in the soup. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion and let it sauté until it turns soft. This should take about 5 minutes. Next, add the minced garlic and cook for another minute. You want to smell that great garlic aroma! Now, add your diced carrots, celery, and sliced mushrooms. Cook this mix for about 7-10 minutes. You want the mushrooms to soften and release their moisture. Once they do, sprinkle in the dried thyme and rosemary. Stir everything to coat the veggies with the herbs. Pour in 4 cups of vegetable broth and 2 cups of water. Bring the mix to a boil. Once boiling, reduce the heat to low. Add the rinsed barley and stir well. Cover the pot and let it simmer for 30-40 minutes. The barley should be tender when done. To get the best texture, check the soup as it cooks. If it seems too thick, add a bit more water or broth. If it’s too thin, let it simmer longer without the lid. This helps reduce the liquid. Taste your soup before serving. Add salt and pepper to enhance the flavors. For a finishing touch, serve your soup hot and garnish it with freshly chopped parsley. It adds both color and flavor. Enjoy this warm and cozy dish! You can change the flavor of your soup easily. Start with the base. Use vegetable broth for a light taste. You can also try chicken broth for a richer flavor. Add more garlic for a stronger taste. If you like heat, add a pinch of red pepper flakes. For a fresh touch, squeeze some lemon juice just before serving. I prefer cooking barley in the soup. It absorbs the flavors well. Rinse your pearl barley under cold water before adding it. This step removes excess starch and helps it cook evenly. You can also cook barley separately. Boil it in water for about 30 minutes. Then, add it to your soup. This soup is already healthy, but you can add more nutrients. Toss in some spinach or kale right before serving. These greens add vitamins and minerals. You can also add beans for extra protein. If you want more fiber, include lentils or chickpeas. These small changes make your soup even better for you. Pro Tips Soak the Barley: For a quicker cooking time, soak the pearl barley in water for a few hours or overnight before adding it to the soup. Flavor Boost: Enhance the umami flavor of the soup by adding a splash of soy sauce or a tablespoon of miso paste along with the broth. Vegetable Variations: Feel free to add other vegetables like spinach, kale, or potatoes for extra nutrition and flavor. Storage Tips: This soup can be stored in the refrigerator for up to 3 days. Reheat gently on the stove and add a bit more broth if needed. {{image_2}} You can add protein to this soup for a heartier meal. Chicken or turkey works great. Simply cook bite-sized pieces in the pot before adding the vegetables. You can also use cooked beans or lentils for a plant-based option. These will not only add protein but also make the soup more filling. This soup is already vegetarian and can easily be made vegan. Just ensure you use vegetable broth. You can also swap out the olive oil for a vegan butter or use coconut oil for a unique flavor. Adding tofu or tempeh can enhance the protein content without losing the vegan aspect. To elevate the flavor, consider adding fresh herbs. Basil, dill, or cilantro can add a lovely taste. You may also try spices like cumin or smoked paprika for warmth. A squeeze of lemon juice right before serving brightens the soup nicely. Experiment with these to find your favorite flavor combinations! After enjoying your hearty barley mushroom soup, store any leftovers right away. You can place the soup in an airtight container. Make sure to let it cool down first. Store it in the fridge for up to three days. This keeps the soup fresh and safe to eat. When you’re ready to eat it again, the flavors will be even better! If you want to keep the soup for longer, freezing is a great option. First, let the soup cool completely. Then, pour it into freezer-safe bags or containers. Make sure to leave some space at the top, as the soup will expand when frozen. You can freeze it for up to three months. Just label the bags with the date so you know when to use them. Reheating the soup is easy. For the best taste, use the stove. Pour the soup into a pot over medium heat. Stir it often until it’s hot throughout. If the soup is too thick after freezing, add a bit of water or broth to thin it out. You can also use the microwave if you’re in a hurry. Just heat it in a microwave-safe bowl, stirring every minute until warm. Enjoy your cozy soup! Yes, you can make this soup in a slow cooker. Start by preparing the ingredients as you would for the stove. Sauté the onion and garlic in a pan with olive oil. Then, add them to your slow cooker. Next, add the carrots, celery, mushrooms, barley, broth, and water. Set your slow cooker to low and cook for 6 to 8 hours. If you want a quicker option, use the high setting for about 3 to 4 hours. The barley will become tender, and the flavors will blend well over time. Barley offers many health benefits. It is rich in fiber, which helps digestion. Fiber also keeps you feeling full longer. Barley is a good source of vitamins and minerals, including B vitamins, iron, and magnesium. These nutrients can boost your overall health. The beta-glucans in barley help lower cholesterol. Eating barley can also help control blood sugar levels. This makes it a great choice for anyone looking to eat healthier. To make this soup gluten-free, simply replace pearl barley with quinoa or brown rice. Both options provide a similar texture and will still make a hearty soup. Make sure that your vegetable broth is gluten-free as well. Check the labels to ensure there are no hidden gluten ingredients. With these swaps, you can enjoy this delicious soup without gluten. Enjoy a comforting bowl without worry. This blog post covered how to make a delicious barley soup. You learned about fresh ingredients and substitutes. We discussed step-by-step cooking instructions and tips for the best texture. I shared ways to adjust flavors and boost nutrition. You also discovered variations for different diets. Finally, we talked about storing leftovers and reheating them well. With this knowledge, you can create a nourishing and tasty soup that suits your needs. Enjoy your cooking journey!$

Hearty Barley Mushroom Soup

A comforting and nutritious soup made with pearl barley and a variety of mushrooms.

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Prep Time 10

Cook Time 40

Total Time 50

Course Main Course

Cuisine American

Servings 4

Calories 200 kcal

Ingredients

1 cup pearl barley
8 ounces mixed mushrooms, sliced (such as cremini, shiitake, and button)
1 medium onion, diced
2 cloves garlic, minced
2 large carrots, diced
2 stalks celery, diced
4 cups vegetable broth
2 cups water
1 teaspoon dried thyme
1 teaspoon dried rosemary
to taste salt and pepper
2 tablespoons olive oil
to taste fresh parsley, chopped (for garnish)

Instructions

Begin by rinsing the pearl barley under cold water and setting it aside.
Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Add the diced carrots, celery, and sliced mushrooms to the pot. Sauté for about 7-10 minutes, or until the mushrooms are tender and have released their moisture.
Sprinkle in the dried thyme and rosemary, stirring to coat the vegetables evenly.
Pour in the vegetable broth and water. Bring the mixture to a boil, then reduce the heat to low.
Add the rinsed barley and stir well. Cover the pot and let it simmer for about 30-40 minutes, or until the barley is tender.
Season the soup with salt and pepper to taste.
Serve hot, garnished with freshly chopped parsley for a pop of color and flavor.

Notes

Serve the soup in rustic bowls with a sprinkle of fresh parsley on top. Pair with crusty bread for dipping to enhance the warming experience.

Keyword barley, mushroom, soup, vegetarian