Mushroom Barley Soup
User Reviews
5.0
51 reviews
Excellent
Mushroom Barley Soup
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This mushroom barley soup combines fresh vegetables and pearled barley in a vegetarian broth. It's hearty, comforting, packed full of flavor and comes together in just one pot!
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Ingredients
- 2 Tablespoons olive oil
- 1 yellow onion peeled and diced
- 1 ½ cup carrots peeled and chopped
- 1 cup celery chopped
- 3 garlic cloves minced
- 16 oz baby bella mushrooms sliced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon pepper plus more to taste
- 1 teaspoon sea salt plus more to taste
- 6-8 cups low-sodium vegetable broth plus more if desired
- 1 cup uncooked pearled barley
- 2 Tablespoons tamari or coconut aminos
- 2-3 cups baby spinach roughly chopped
- fresh parsley leaves for serving
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Instructions
- In a large pot or Dutch oven, add the oil and heat over medium-high heat to warm. Add the onion, carrots and celery and sauté for about 7 minutes, or until vegetables begin to soften. Stir intermittently. Add the garlic and sauté for another 1 to 2 minutes.
- Add mushrooms and cook for an additional 5-6 minutes, until mushrooms start to cook down.
- Add dried oregano, dried thyme, bay leaf, pepper and salt, stir to combine and cook for an additional 1-2 minutes.
- Add vegetable broth and barley. Bring the mixture to a rolling boil, reduce heat to a simmer and cover. Cook for about 30 minutes, until barley is cooked.
- Add tamari and spinach, stir and cook for an additional 2-3 minutes, until spinach wilts.
- Remove bay leaf and season to taste. Serve warm topped with fresh parsley and a side of crusty bread, if desired.
Notes
- Storage: Let the soup cool completely before storing it in an airtight container. Keep it in the fridge for up to a week or freeze for up to 3 months. Thaw frozen soup in the fridge overnight and reheat on the stovetop or in the microwave.
Nutrition Information
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Serving
1/8 recipe
Calories
168kcal
(8%)
Carbohydrates
29g
(10%)
Protein
6g
(12%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Monounsaturated Fat
2g
Sodium
703mg
(29%)
Potassium
539mg
(15%)
Fiber
5g
(20%)
Sugar
4g
(8%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 168 kcal
% Daily Value*
| Serving | 1/8 recipe | |
| Calories | 168kcal | 8% |
| Carbohydrates | 29g | 10% |
| Protein | 6g | 12% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 703mg | 29% |
| Potassium | 539mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
51 reviews
Excellent
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