Save Experience the ultimate comfort with this Mushroom and Barley Soup, a rustic European dish that brings together the earthy depth of sautéed mushrooms and the satisfying chew of pearl barley. Perfect for chilly days, this vegetarian soup is both nourishing for the gut and soul-warming, offering a rich flavor profile built from simple, wholesome ingredients.
Save This easy-to-follow recipe takes approximately 1 hour from start to finish. With 15 minutes of preparation and 45 minutes of cooking time, you can transform fresh vegetables and grains into a hearty meal that serves four. It is an ideal choice for meal prepping as the flavors continue to develop over time.
Ingredients
- Vegetables: 2 tbsp olive oil, 1 medium onion (finely chopped), 2 cloves garlic (minced), 2 medium carrots (diced), 2 celery stalks (diced), 400 g mushrooms (sliced), 1 tsp dried thyme, 1 tsp dried oregano.
- Grains & Liquids: 120 g pearl barley (rinsed), 1.5 liters vegetable broth, 1 bay leaf.
- Seasoning & Garnish: Salt and freshly ground black pepper to taste, 2 tbsp fresh parsley (optional), 1 tbsp lemon juice (optional).
Instructions
- 1. Sauté Aromatics
- Heat the olive oil in a large pot over medium heat. Add the onion and cook for 3 minutes until translucent.
- 2. Soften Vegetables
- Stir in the garlic, carrots, and celery. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
- 3. Brown Mushrooms
- Add the mushrooms and cook for 6-8 minutes, until they release their moisture and begin to brown.
- 4. Season with Herbs
- Sprinkle in the thyme and oregano, stirring to coat the vegetables.
- 5. Combine and Boil
- Add the rinsed pearl barley, vegetable broth, and bay leaf. Stir to combine and bring the mixture to a boil.
- 6. Simmer
- Reduce heat to low and simmer uncovered for 35-40 minutes, or until the barley is tender and the soup has thickened slightly.
- 7. Final Adjustments
- Remove the bay leaf. Season to taste with salt, pepper, and lemon juice if using for a touch of brightness.
- 8. Garnish and Serve
- Ladle the soup into warm bowls and garnish with freshly chopped parsley.
Zusatztipps für die Zubereitung
To ensure the best result, rinse the pearl barley under cold water before adding it to the pot to remove any dust or excess starch. Keeping the pot uncovered while simmering allows the broth to reduce slightly, intensifying the savory mushroom flavor.
Varianten und Anpassungen
For a heartier version, add diced potatoes or chopped kale during the last 15 minutes of simmering. To boost the umami depth even further, stir in 1 tablespoon of soy sauce when adding the vegetable broth. Always ensure your broth is gluten-free if required, though be aware that pearl barley naturally contains gluten.
Serviervorschläge
Serve this soup hot with a side of crusty whole-grain bread or a fresh green salad. A final squeeze of lemon juice just before serving can help cut through the richness of the mushrooms and lift the entire dish.
Save Per serving, this Mushroom and Barley Soup contains approximately 210 calories, 6g of total fat, 36g of carbohydrates, and 6g of protein, making it a well-balanced and wholesome choice for any meal.
Recipe Questions & Answers
- → Can I make this soup gluten-free?
Pearl barley contains gluten, but you can substitute with rice, quinoa, or certified gluten-free grains for a suitable alternative.
- → How long does this soup keep in the refrigerator?
This soup stores well for 4-5 days in an airtight container. The barley will continue absorbing liquid, so you may need to add more broth when reheating.
- → Can I freeze mushroom and barley soup?
Yes, freeze for up to 3 months. Note that barley texture may change slightly upon thawing, becoming softer. Thaw overnight in the refrigerator before reheating.
- → 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 a mix of wild mushrooms for deeper flavor.
- → How can I add more protein?
Stir in white beans, lentils, or cubed tofu during the last 15 minutes of cooking. For non-vegetarians, shredded chicken or sliced steak also work well.