Mushroom Barley Soup Recipe
Easy mushroom barley soup with button and baby bella mushrooms, vegetables, and tender pearl barley simmered in a simple vegetable broth.
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 rinsed
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: Give the mushrooms enough time to brown before adding the onions, carrots, and celery. They release a lot of liquid at first, and adding the rest of the vegetables too soon keeps that moisture trapped in the pot instead of letting it cook off.
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 freezer 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. If you know you're going to freeze the mushroom barley soup, I recommend keeping the barley separate so it doesn't get mushy in the freezer. Here's how to cook barley on its own.
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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