Mushroom Barley Soup with Kale
User Reviews
5
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Prep Time
35 mins
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Cook Time
35 mins
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Total Time
1 hr 10 mins
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Servings
4 large bowls
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Calories
159 kcal
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Course
Main Course, Soup
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Cuisine
Vegan
Mushroom Barley Soup with Kale
Description
The Mushroom Barley Soup with Kale blends diced onion, carrot, celery, and sliced mushrooms sautéed until softened, then simmered with pearl barley in vegetable broth until tender. Minced garlic and Italian seasoning add savory notes early in the cooking process. The final minutes include chopped kale and a splash of white wine vinegar, which lifts the overall flavor. The barley provides a chewy, wholesome texture that complements the earthy mushrooms and crisp-tender greens.
This soup’s flavor profile is fresh yet robust, with the vegetable mix forming a rich base. The kale adds a mild bitterness balanced by the acidity of the vinegar. The broth carries all these elements into a comforting, filling dish.
Serve this soup alone for a light meal or alongside crusty bread. Garnishing with fresh parsley or dill can add herbal brightness. The recipe allows for vegetable variations such as peas or zucchini and can be adapted for gluten-free diets by replacing barley with quinoa or brown rice.
The soup’s flavor develops further if made in advance, and it reheats well for leftovers. Using a no-oil sauté method with vegetable broth keeps it light while preserving flavor.
Ingredients
- 1 yellow onion
- 3-4 cloves garlic
- 2 carrot medium
- 2 celery stalks
- 10 oz. mushrooms (I use cremini)
- 1/2 cup barley pearled
- 6 cups vegetable broth
- 2 tsp. white wine vinegar
- 1 1/2 tsp. Italian seasoning (or basil, oregano, etc.)
- 1-2 cups kale or spinach, chopped
- salt to taste
- black pepper to taste
Instructions
- Prepare veggies: dice onion, carrot, and celery. Slice mushrooms.
- In a stockpot over medium-high heat, sauté onion for 7-8 minutes. (I use 3 Tbsp. veggie broth/water for no-oil sauté method, adding more as needed.)
- Meanwhile, mince garlic.
- When onion is translucent, add garlic and Italian seasoning. Stir and sauté 1 minute.
- Add carrot, celery, and mushrooms. Stir and sauté 2-3 minutes.
- Add 6 cups vegetable broth. Increase heat and bring to a light boil.
- Meanwhile, rinse barley. When soup is lightly boiling, add barley. Stir, reduce heat to med-low, cover, and simmer for about 35 minutes or until barley is tender.
- Roughly chop kale, large stems removed.
- Stir in kale and white wine vinegar during the last couple minutes of cooking. Salt/pepper to taste before serving. (Or garnish with fresh parsley or dill.)
Notes
- Feel free to add vegetables like green peas, potatoes, leeks, shallots, rutabaga, or zucchini for variety.
- Fresh parsley or dill make excellent garnishes that enhance this soup's flavor.
- To make a gluten-free version, substitute barley with quinoa or brown rice.
- Experiment with different types or combinations of mushrooms, such as cremini or button mushrooms.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4large bowls
Amount Per Serving
Calories 159 kcal
% Daily Value*
| Calories | 159kcal | 8% |
| Carbohydrates | 35g | 12% |
| Protein | 6g | 12% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Potassium | 540mg | 11% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin A | 7547IU | 151% |
| Vitamin C | 26mg | 29% |
| Calcium | 68mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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