Mushroom Barley Soup
A wholesome and hearty dish filled with earthy mushrooms, tender barley, and vibrant vegetables, perfect for chilly days.
Ingredients
Main Ingredients
- 1 cup pearl barley
- 1 cup cremini mushrooms, sliced
- 1 cup shiitake mushrooms, sliced
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 6 cups vegetable broth
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
Preparation
- Heat a tablespoon of olive oil in a large pot over medium heat.
- Add the chopped onions, carrots, and celery. Sauté until softened, about 5 to 7 minutes.
- Add minced garlic, sliced cremini, and shiitake mushrooms to the pot and cook until tender, about 5 minutes.
- Stir in pearl barley, dried thyme, dried oregano, salt, and pepper.
- Pour in the vegetable broth and bring the mixture to a boil.
- Reduce the heat and let the soup simmer for 30 to 40 minutes until the barley is tender.
- Occasionally stir and adjust seasoning as necessary.
- Serve warm, garnished with freshly chopped parsley if desired.
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Notes
Experiment with different mushrooms or add proteins like beans for variation. Store leftovers in airtight containers in the refrigerator for 3-4 days or freeze for 2-3 months.