Mushroom Barley Soup Recipe
Mushroom barley soup made with browned mushrooms, vegetables, and pearl barley simple to make, flavorful, and great for leftovers.
Servings: 6 servings
Equipment
Ingredients
- 2 tablespoons olive oil
- 8 ounces white button mushrooms sliced
- 8 ounces baby bella mushrooms sliced
- 1 large onion diced
- 3 carrots diced
- 2 celery stalks diced
- 4 garlic cloves minced
- 2 tablespoons tomato paste
- 2 teaspoons dried thyme
- 1 teaspoon paprika
- 1 ½ teaspoon salt
- ½ teaspoon black pepper
- 8 cups low-sodium vegetable broth
- 1 tablespoon soy sauce
- 1 cup pearl barley
Instructions
- Heat the oil in a large pot over medium-high heat. Add the sliced mushrooms and cook until browned, 10–12 minutes.
- Stir in the onion, carrots, and celery, and cook until softened, about 5 minutes.
- Add the garlic, tomato paste, thyme, paprika, salt, and black pepper, and cook for 2 minutes, stirring often, until fragrant.
- Pour in the broth and soy sauce, then stir in the barley. Bring to a boil, reduce heat, and simmer uncovered for 45–50 minutes, until the barley is tender.
Notes
- My Top Tip: Cook the barley separately. If you plan to have leftovers, I recommend keeping the barley separate from the soup and adding it to bowls as you serve them. Otherwise, the barley could get mushy in the fridge or freezer. Here's how to cook barley on its own.
- Storage: Store the mushroom barley soup in an airtight container in the fridge for up to 4 days. Reheat in a pot on the stove over medium-low until warmed through. Or, reheat individual bowls in the microwave until warmed through.
- Freezing: Place the mushroom barley soup in an airtight, freezer-safe container. It'll last in the fridge for up to 3 months, but the barley may lose some of its texture. Thaw in the fridge overnight and reheat in a pot on the stove over medium-low until warmed through.
Nutrition
Serving: 2cups | Calories: 229kcal | Carbohydrates: 40g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 822mg | Potassium: 602mg | Fiber: 9g | Sugar: 6g | Vitamin A: 5368IU | Vitamin C: 6mg | Calcium: 48mg | Iron: 2mg
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