Mushroom and Barley Soup

Experience the ultimate comfort with this Mushroom and Barley Soup, a dish that combines earthy flavors and satisfying textures in every spoonful. Perfect for warming your soul on a chilly day, this recipe is a rustic European classic that celebrates simple, wholesome ingredients to nourish both your body and your gut.

Pin it

The magic of this soup lies in the slow-simmered mushrooms and the chewy pearl barley, which absorbs the savory vegetable broth to create a thick, satisfying consistency. It is an ideal meal for those seeking a balance of nutrition and flavor in a single pot.

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 (cremini or button, sliced), 1 tsp dried thyme, 1 tsp dried oregano.
• Grains & Liquids: 120 g (2/3 cup) pearl barley (rinsed), 1.5 liters (6 cups) vegetable broth, 1 bay leaf.
• Seasoning & Garnish: Salt and freshly ground black pepper (to taste), 2 tbsp fresh parsley (chopped), 1 tbsp lemon juice (optional).

Instructions

Step 1: Sauté Aromatics

Heat the olive oil in a large pot over medium heat. Add the onion and cook for 3 minutes until translucent.

Step 2: Soften Vegetables

Stir in the garlic, carrots, and celery. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.

Step 3: Brown Mushrooms

Add the mushrooms and cook for 6-8 minutes, until they release their moisture and begin to brown.

Step 4: Season

Sprinkle in the thyme and oregano, stirring to coat the vegetables.

Step 5: Add Grains and Broth

Add the rinsed pearl barley, vegetable broth, and bay leaf. Stir to combine.

Step 6: Simmer

Bring to a boil, then reduce heat to low and simmer uncovered for 35-40 minutes, or until barley is tender and soup has thickened slightly.

Step 7: Final Adjustments

Remove bay leaf. Season to taste with salt, pepper, and lemon juice if using.

Step 8: Serve

Ladle into bowls and garnish with fresh parsley.

Zusatztipps für die Zubereitung

For an extra boost of umami, try adding 1 tablespoon of soy sauce when you pour in the vegetable broth. This soup stores exceptionally well in the refrigerator, making it a perfect candidate for meal prepping as the flavors deepen overnight.

Varianten und Anpassungen

To create a heartier version of this soup, you can add diced potatoes or chopped kale during the final 15 minutes of cooking. If you have dietary restrictions, ensure your vegetable broth is gluten-free, though please note that pearl barley naturally contains gluten.

Serviervorschläge

Serve this soup hot, ideally with a squeeze of lemon juice for a touch of brightness and a sprinkle of fresh parsley. It pairs beautifully with a slice of toasted crusty bread for dipping into the rich, earthy broth.

Pin it

Whether you are looking for a light lunch or a comforting dinner, this Mushroom and Barley Soup is a timeless choice. Its simple preparation and deep, satisfying flavors make it a staple for any home cook seeking wholesome nourishment.

Recipe FAQs

→ How long does pearl barley take to cook in soup?

Pearl barley typically simmers for 35-40 minutes in soup until tender. It will absorb liquid and thicken the broth as it cooks, creating a satisfying, hearty texture.

→ Can I use other types of barley?

Pearl barley works best for soup as it cooks relatively quickly and softens nicely. Hulled barley takes longer to cook and remains chewier. Adjust cooking time accordingly if substituting.

→ What mushrooms work best in this soup?

Cremini or button mushrooms are ideal for their earthy flavor and meaty texture. You can also use shiitake for extra umami or wild mushrooms for more complex flavors.

→ Is this soup freezer-friendly?

Yes, this soup freezes beautifully. Cool completely before transferring to airtight containers. It will keep for up to 3 months in the freezer. Reheat gently on the stovetet, adding extra broth if needed.

→ How can I add more protein to this soup?

Stir in canned white beans during the last 10 minutes of cooking, or top each bowl with a dollop of Greek yogurt. For a non-vegetarian version, add shredded chicken or serve with crusty bread and cheese.

→ Why is my soup too thick?

Barley continues absorbing liquid as it sits. If your soup becomes too thick, simply add more vegetable broth or water until you reach your desired consistency. This also happens naturally as leftovers.