Mushroom Barley Soup
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Mushroom Barley Soup
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Cozy up with my Mushroom Barley Soup, ready in under an hour. Quick, nutritious, and perfect for busy days. Hearty, easy, and a comforting family favorite.
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Ingredients
- ⅛ cup extra virgin olive oil
- ½ pound cremini mushrooms sliced
- 1 onion medium, chopped
- 1 celery medium, chopped without the leaves, stick
- 1 carrot medium, chopped
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 2 bay leaf
- 2 cloves garlic minced
- ¼ teaspoon cumin ground
- 3 cups vegetable stock low-sodium
- 1 cup pearl barley
- ½ teaspoon chives sliced
- ½ tablespoon lime juice optional
Instructions
- In a large Dutch oven, heat extra virgin olive oil over medium-high heat until it shimmers. Add the mushrooms and cook for about 5 minutes, until they soften and brown a bit. Remove the mushrooms from the pot and set them aside.
- In the same pot, add a bit more extra virgin olive oil. Add the onions, celery, and carrots. Cook for 4 to 5 minutes over medium-high heat, seasoning with salt and pepper.
- Next, add the bay leaves, minced garlic and ground cumin. Cook for about 1 minute, stirring.
- Pour in 3 cups of broth and add the pearl barley. Bring the mixture to a rolling boil for 5 minutes, then reduce the heat. Cover the pot and let it simmer over low heat for about 30 minutes, or until the barley is tender and cooked through. Add more broth as needed.
- Return the cooked mushrooms to the pot and stir to combine. Cook for another 5 minutes, until the mushrooms are thoroughly warmed. You can save a few mushrooms to decorate the dish later. Taste for salt and pepper and adjust seasoning if necessary.
- Finish with fresh chives and a squeeze of lime juice. Serve in bowls and enjoy!
Notes
- Maintain a gentle simmer to meld flavors together. Boiling can break down ingredients too quickly and make the soup cloudy.
- Pre-cook the barley with stock in a pressure cook or instant pot for 10 minutes, and reduce the cooking time of the soup by half. Use less broth for the soup if you do this process.
- Simmer, Don’t Boil: Maintain a gentle simmer to meld flavors together. Boiling can break down ingredients too quickly and make the soup cloudy.
- In a hurry: Pre-cook the barley with stock in a pressure cook or instant pot for 10 minutes, and reduce the cooking time of the soup by half. Use less broth for the soup if you do this process.
Nutrition Information
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Calories
278kcal
(14%)
Carbohydrates
48g
(16%)
Protein
7g
(14%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
5g
(25%)
Sodium
871mg
(36%)
Potassium
498mg
(11%)
Fiber
9g
(36%)
Sugar
5g
(10%)
Vitamin A
2951IU
(59%)
Vitamin C
4mg
(4%)
Calcium
42mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 278 kcal
% Daily Value*
| Calories | 278kcal | 14% |
| Carbohydrates | 48g | 16% |
| Protein | 7g | 14% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 871mg | 36% |
| Potassium | 498mg | 11% |
| Fiber | 9g | 36% |
| Sugar | 5g | 10% |
| Vitamin A | 2951IU | 59% |
| Vitamin C | 4mg | 4% |
| Calcium | 42mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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