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Mushroom Barley Soup. - harvestandnourish.com

Hearty Mushroom Barley Soup

This soup is nourishing, filling and requires just 20 minutes of prep time to make. An easy meal made using pantry staples, it’s hearty and warming and so delicious!
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Prep Time:20 minutes
Cook Time:1 hour
Total Time:1 hour 20 minutes
Course: Main Course, Soup
Keyword: barley, mushroom, soup
Servings: 4 to 6

Equipment

Ingredients

  • 2 tablespoons extra-virgin 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 kosher or fine sea salt
  • 1 teaspoon freshly ground black pepper
  • Finely chopped fresh parsley to garnish
US Customary - Metric

Instructions

  • Heat oil in a large Dutch oven or soup pot 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 let 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.