5.0 from 18 votes
The Best Mushroom Barley Soup Recipe
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.
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
Ingredients
- 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
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.
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.