There’s nothing quite like a steaming bowl of Mushroom Barley Soup on a chilly day! This dish takes me back to cozy evenings spent at my grandmother’s house, where the delicious aroma of simmering soup would fill the air, and we would gather around the table, sharing stories and laughter. Making this soup is not just about satisfying hunger; it’s a little bit like wrapping yourself in a warm blanket on a cold day. With its rich flavor and hearty texture, it truly feels like a hug in a bowl.
What I absolutely love about this Mushroom Barley Soup is how versatile it is. You can easily tweak the ingredients to suit your taste or use up whatever vegetables you have in the fridge. It’s also a wonderful way to celebrate the earthy flavor of mushrooms and the wholesome goodness of barley. Speaking of mushrooms, don’t be surprised if you find yourself sneaking in a few extra slices—trust me, they’re hard to resist!
What’s in Mushroom Barley Soup?
Olive Oil: This is the base of our sautéing. I prefer a good extra virgin olive oil for its flavorful touch and health benefits.
Onions, Carrots, and Celery: Classic “mirepoix” ingredients that add a depth of flavor. You can also throw in some bell peppers or any other veggies you have on hand!
Mushrooms: Fresh mushrooms are the star here. I love using a mix of cremini and shiitake for an added depth of flavor, but button mushrooms work just fine too.
Vegetable Broth: This adds a savory base to our soup. Homemade broth is gorgeous, but I often rely on low-sodium versions from the store for practicality.
Barley: This brings a delightful chewiness and heartiness to the soup. You could also use farro or rice if that’s what you’ve got!
Garlic: A couple of cloves for that aromatic punch! Fresh is always better, but garlic powder can work in a pinch.
Thyme and Bay Leaves: These herbs add a beautiful aroma and flavor. Fresh thyme is my favorite, but dried works too in a bit lesser quantity.
Salt and Pepper: Finishing touches to elevate all those amazing flavors!
Is Mushroom Barley Soup Good for You?
Oh, absolutely! This soup is not only comforting but also packed with nutrition.
Mushrooms: These little gems are low in calories but high in nutrients. They bring antioxidants and are great for boosting your immune system.
Barley: Rich in fiber, barley can help with digestion and is excellent for heart health. It also keeps you feeling full longer, which is a win in my book!
Vegetables: The onions, carrots, and celery provide a good dose of vitamins and minerals, making this soup a great way to boost your nutrient intake.
However, if you’re watching your sodium levels, I recommend sticking to low-sodium vegetable broth and controlling the amount of salt you add.
Ingredients List
– 2 tablespoons of olive oil
– 1 medium onion, diced
– 2 carrots, diced
– 2 stalks of celery, diced
– 8 ounces of mushrooms, sliced (cremini or shiitake recommended)
– 6 cups of vegetable broth
– 1 cup of barley
– 3 cloves of garlic, minced
– 1 teaspoon thyme
– 2 bay leaves
– Salt and pepper, to taste
This recipe serves about 6 hearty bowls, perfect for a family dinner or meal prep!
How to Make Mushroom Barley Soup?
1. In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery. Sauté for 5-7 minutes until they start to soften.
2. Stir in the mushrooms and cook until they are browned, about 5-6 minutes more.
3. Pour in the vegetable broth and bring to a simmer.
4. Add the barley, garlic, thyme, and bay leaves. Let it cook for about 30 minutes or until the barley is tender, stirring occasionally.
5. Season with salt and pepper to taste.
6. Ladle the soup into bowls and enjoy while it’s hot!
Hearty Tips for Making Your Soup Even Better!
– Feel free to add some greens. Spinach or kale tossed in during the last few minutes adds color and extra nutrients!
– If you want a creamier texture, consider blending a portion of the soup before serving. It gives a nice silky finish.
– Leftovers? No problem! This soup actually tastes even better the next day, as all those flavors meld together beautifully. Just add a splash of broth when reheating if it thickens too much.
I hope you give this Mushroom Barley Soup a try! It’s perfect for those days when you need a little extra warmth and comfort. I’d love to hear about your own experiences making this soup, so don’t hesitate to share! Happy cooking!
