Mushroom Barley Soup
User Reviews
5
Mushroom Barley Soup
Description
The Mushroom Barley Soup starts by sautéing aromatics—onion, carrots, celery, and garlic—in olive oil until soft and fragrant. Baby bella mushrooms are added and cooked until they release moisture and begin to brown. Dried herbs like oregano and thyme, along with bay leaf, salt, and pepper, deepen the flavor base before vegetable broth and pearled barley are introduced. The mixture is brought to a boil then simmered until the barley is tender, providing a chewy texture that contrasts with the soft vegetables.
Finally, tamari adds umami and saltiness, while baby spinach stirred in near the end wilts gently to retain vibrancy. The soup is removed from heat after discarding the bay leaf and can be served warm, possibly complemented with crusty bread. This recipe offers a comforting option for cooler days or when a nourishing, plant-based meal is desired.
For storage, cool the soup completely before refrigerating in airtight containers for up to a week or freeze for up to three months. Reheat gently on the stove or microwave, thawing frozen portions in the refrigerator overnight.
Ingredients
- 2 Tablespoons olive oil
- 1 yellow onion peeled and diced
- 1 ½ cup carrot peeled and chopped
- 1 cup celery chopped
- 3 garlic minced, cloves
- 16 oz baby bella mushroom sliced
- 1 teaspoon oregano dried
- 1 teaspoon thyme dried
- 1 bay leaf
- 1 teaspoon black pepper plus more to taste
- 1 teaspoon salt plus more to taste, sea salt
- 6-8 cups vegetable broth plus more if desired, low-sodium
- 1 cup pearled barley uncooked
- 2 Tablespoons tamari or coconut aminos
- 2-3 cups baby spinach roughly chopped
- parsley for serving, fresh leaves
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
- Allow the soup to cool fully before storing it in airtight containers for best preservation.
- Refrigerate leftovers for up to one week and freeze for up to three months.
- When reheating frozen soup, thaw in the refrigerator overnight and warm thoroughly on the stovetop or microwave.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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