Mushroom Barley Soup
Published: January 10, 2024.
The coziest bowl of Mushroom Barley Soup to welcome these cold January nights. This soup is nourishing, satisfying and requires just 20 minutes of prep time to make. An easy stovetop or slow cooker meal made using pantry staples, it’s hearty and warming and so delicious.
A full-bodied vegetarian soup that’s a meal in itself, this mushroom barley soup is packed with “meaty” mushrooms, pot barley and fresh veggies enveloped in a rich, hydrating broth.
What is Pot Barley?
Barley is a nutrient-rich ancient grain that’s high in fibre. There are two types – pot barley and pearl barley. Pot barley is the more nutritious of the two. It takes a little longer to cook because it’s less refined with only the outer husk removed. It has a chewy texture and a mild, nutty flavour profile that adds depth of flavour to any recipe.
A cozy and comforting soup best served with your favourite crusty bread, this hearty mushroom barley soup tastes even better the next day. The best way to warm your family and friends during the colder months or for meal prep through the week!
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Mushroom Barley Soup
Makes 4-6 servings; prep time 20 minutes, cook time 55-60 minutes.
Ingredients:
2 tablespoons olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
1 celery stalk, sliced
1 carrot, sliced
2 cups cremini mushrooms, sliced
1 cup pot barley
6 cups vegetable broth
1 bay leaf
2 teaspoons sea salt
1 teaspoon freshly ground black pepper
Finely chopped fresh parsley to garnish
Instructions:
Heat oil in a soup pot or 4 Qt Dutch oven over medium heat. Add onion, garlic, celery and carrot and sauté until fragrant and the onion is tender, about 4 minutes.
Add mushrooms and continue to stir for another 3-4 minutes just until the mushrooms start to brown.
Add barley and vegetable broth, season with salt and pepper and bring to the boil. Reduce heat and add bay leaf then cover and simmer for 45 minutes until the barley is soft and has tripled in size. The barley should be soft but still chewy.
Remove bay leaf, transfer to serving bowls, garnish with fresh parsley and serve.
Notes:
Slow cooker instructions: In a shallow sauce pan, sauté vegetables as above and transfer to slow cooker. Add barley and vegetable broth and season with salt and pepper. Add bay leaf, cover and cook on low for 6 hours. Serve as above.
Storage: Leftover soup stored in an airtight container will keep in the refrigerator for up to 5 days or frozen for up to 3 months. To serve from frozen, first thaw overnight in the refrigerator then reheat on the stovetop.
