The Best Mushroom Barley Soup Recipe

Name: The Best Mushroom Barley Soup Recipe
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 6 servings
Ingredients: 2 tbsp olive oil; 1 large onion; 3 cloves garlic; 3 celery stalks; 2 carrots; 1/2 tsp Turmeric; 1 tsp kosher salt; 1/2 tsp black pepper; 1 tbsp tomato paste; 16 oz white mushrooms; 1 cup pearl barley; 1 cup parsley; lemon

User Reviews

5.0

18 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
50 mins
Servings
6 servings
Calories
203 kcal
Course
Main Course, Soup
Cuisine
Mediterranean, Persian

The Best Mushroom Barley Soup Recipe

Isaac Lopez

Report

This mushroom barley soup requires just a handful of ingredients, yet is packed with vegetables and so much flavor. Inspired by Persian soup-e jo, a bowl of this soup is an ideal meatless meal you can prepare and enjoy at home.

Share:

I Made This!

Be the first!

Print

8 people printed this

Save this

Be the first!

Ingredients

Servings

2 tbsp olive oil extra virgin
1 large onion diced
3 cloves garlic minced
3 celery stalks diced
2 carrots diced
1/2 tsp Turmeric
1 tsp kosher salt
1/2 tsp black pepper
1 tbsp tomato paste
16 oz white mushrooms cleaned and sliced
1 cup pearl barley
1 cup parsley chopped
lemon juice of

Add to Shopping List

Instructions

Heat the olive oil in a heavy bottom pot such as a Dutch oven over medium heat. Saute the onion until translucent. Add in the garlic, celery and carrots and cook for 5 to 10 minutes.
Add in the turmeric, salt, black pepper and tomato paste. Stir to combine. Add the mushrooms and give it a good stir.
Add the pearl barley and 7 cups of water (or broth) and bring it to a simmer. Cover with a lid and cook for 45 minutes to one hour until the barley is fully cooked. Check after 30 minutes and if the soup is too thick, add a bit more water or broth.
Stir in the chopped parsley and freshly squeezed lemon juice right before serving.

Notes

You can use a variety of mushrooms including baby bella, crimini or even shiitake. However, canned mushrooms won't work for this recipe.
If using quick barley, the cooking time will be shorter. It only takes 10 to 15 minutes for quick barley to cook.
Store the leftovers in an airtight container and refrigerate for up to 5 days. To reheat, place the soup in a sauce pan over medium heat and add 1/4 cup broth or water. It takes about 15 minutes for the soup to reheat.
Freezing instructions: Let the soup cool completely and then transfer it to a freezer-safe container and freeze for up to 3 months. Thaw it in the fridge overnight and then reheat in a saucepan over medium heat with a little bit of water.

Nutrition Information

Show Details

Calories 203kcal (10%) Carbohydrates 35g (12%) Protein 7g (14%) Fat 6g (9%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Sodium 438mg (18%) Potassium 536mg (15%) Fiber 8g (32%) Sugar 4g (8%) Vitamin A 4298IU (86%) Vitamin C 19mg (21%) Calcium 44mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 203 kcal

% Daily Value*

Calories	203kcal	10%
Carbohydrates	35g	12%
Protein	7g	14%
Fat	6g	9%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	3g	15%
Sodium	438mg	18%
Potassium	536mg	11%
Fiber	8g	32%
Sugar	4g	8%
Vitamin A	4298IU	86%
Vitamin C	19mg	21%
Calcium	44mg	4%
Iron	2mg	11%