Description
Mushroom Barley Soup is a warm and comforting dish that blends earthy mushrooms with chewy barley in a rich vegetable broth. This vegan-friendly soup is perfect for chilly evenings or family gatherings, offering a nourishing meal that’s easy to prepare. It’s not just hearty; it’s also versatile, allowing you to customize it with your favorite vegetables or grains. With minimal preparation and straightforward instructions, this delicious soup can be made in no time, making it an excellent choice for busy weeknights. Enjoy it as a satisfying main course or a delightful starter!
Ingredients
Scale
- 1 ½ tablespoons extra virgin olive oil
- 1 medium onion, diced
- 1 carrot, diced
- 1 celery rib, diced
- 1 lb mixed mushrooms (such as portobello and shiitake)
- 3 garlic cloves, minced
- 1 cup pearled barley, rinsed
- ¼ cup tomato paste
- 5 cups low-sodium vegetable broth
- Thyme, rosemary, smoked paprika, chili flakes, salt, and pepper
- Fresh parsley for garnish
Instructions
- Rinse the mushrooms under cold water and pat them dry. Slice half thinly and chop the other half.
- Heat olive oil in a large pot over medium-high heat. Add onion, carrot, and celery; sauté for about 5 minutes until softened.
- Add mushrooms along with salt and pepper; cook for around 10 minutes until browned. Stir in garlic before finishing this step.
- Mix in rinsed barley, tomato paste, vegetable broth, herbs, spices, salt, and pepper. Bring to a boil before reducing to a simmer and covering the pot. Cook for about 20 minutes.
- Check if barley is tender but chewy. Remove from heat and stir in fresh parsley. Adjust seasoning if necessary.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 3g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg