Description
A hearty and nutritious mushroom and barley soup that’s perfect for a comforting meal.
Ingredients
Scale
- 1 cup pearl barley, rinsed
- 2 tbsp olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 8 oz mushrooms, sliced
- 2 carrots, diced
- 2 celery stalks, diced
- 6 cups vegetable broth
- 1 tsp thyme
- Salt and pepper to taste
- 2 tbsp fresh parsley, chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté until softened.
- Stir in mushrooms, carrots, and celery. Cook for 5 minutes.
- Add barley, vegetable broth, and thyme. Bring to a boil.
- Reduce heat, cover, and simmer for 45 minutes or until barley is tender.
- Season with salt and pepper. Garnish with parsley before serving.
Notes
- Use any mushrooms you prefer—button, cremini, or shiitake.
- For a richer flavor, add a splash of soy sauce.
- Leftovers store well in the fridge for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 50 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 5g
- Sodium: 450mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg
