Mushroom Barley Soup
User Reviews
5
Mushroom Barley Soup
Description
Mushroom Barley Soup begins by cooking a mix of cremini, shiitake, and reconstituted dried mushrooms in olive oil over moderately high heat until their moisture evaporates and they brown, concentrating their earthiness. Diced onions, celery, carrots, and garlic are then softened in the pot to add aromatic depth. White wine is added and reduced to incorporate flavor and deglaze the pot. Vegetable stock, fresh thyme, and bay leaves provide a flavorful simmering base. Pearl barley is added and cooked until tender, lending the soup its characteristic chewy texture and body. Before serving, miso paste is whisked into some soup broth and stirred back in, intensifying umami tones without overpowering the mushroom flavor. Fresh parsley sprinkled in adds a hint of brightness. The soup is vegan as written but can be adapted with other stocks if desired. It stores well refrigerated for several days and reheats on the stove or microwave. Additional liquid can be added to adjust thickness after cooking if needed.
Ingredients
- 5 tablespoons extra virgin olive oil
- 1 ounce dried mushrooms reconstituted in hot water then drained, gourmet
- 1 pound cremini mushrooms sliced
- 1/2 pound shiitake mushrooms sliced
- 1 large onion diced
- 2 ribs celery diced
- 4 medium carrot diced
- 6 cloves garlic minced
- 1 cup white wine dry
- 10 cups vegetable stock low-sodium
- 2 large bay leaf
- 5 prigs thyme fresh
- 1 cup pearl barley
- 1/4 cup parsley minced, flat-leaf, Italian
- 2 teaspoons White miso paste plus more to taste, or red miso paste
- salt to taste
- black pepper to taste
Instructions
- Heat a large heavy pot to a touch higher than medium heat and add the olive oil. Once shimmering add all of the mushrooms. Cook, stirring occasionally, until the mushroom release their water and start to brown (about 20 minutes).
- Add the onion, celery, and carrot to the pot and cook until softened (about 10 minutes) then add the garlic and cook for another 2 minutes.
- Add the white wine and turn the heat to high. Reduce by half (about 2 minutes) and scrape the bottom of the pot with a wooden spoon to remove all of the flavor bits.
- Add the vegetable stock, thyme, and bay leaves to the pot and bring to a boil. Once boiling turn the heat down to a simmer and add the barley.
- Cook at a simmer, stirring occasionally to prevent sticking, until tender (about 50-60 minutes). Taste test along the way and once the barley is tender, remove the pot from the heat. Discard the bay leaves and thyme stems.
- Place the miso paste into a small bowl and add 1 cup of the soup broth. Whisk until the miso paste completely dissolves then add it back to the soup.
- Taste test and adjust salt and pepper if required. If the soup is too thick, add water or extra vegetable broth to thin it to personal preference. Add the parsley before serving. Enjoy!
Notes
- This recipe makes approximately six large servings.
- Vegetarian and vegan, but chicken or beef stock can be used as alternatives.
- Add extra broth or water after cooking to thin the soup if too thick.
- Leftovers keep for up to three days refrigerated and reheat well on stovetop or microwave.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 306 kcal
% Daily Value*
| Calories | 306kcal | 15% |
| Carbohydrates | 36.6g | 12% |
| Protein | 15.5g | 31% |
| Fat | 13.2g | 20% |
| Saturated Fat | 1.7g | 9% |
| Sodium | 359mg | 15% |
| Potassium | 1534mg | 33% |
| Fiber | 9.1g | 36% |
| Sugar | 12.3g | 25% |
| Calcium | 31mg | 3% |
| Iron | 12mg | 67% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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