Dinner · Lunch
Mushroom Barley Soup
A rich, old-fashioned soup of browned mushrooms, vegetables and chewy pearl barley.
⏱ 1 hr 10 min (15 min prep, 55 min cooking)
🍽 Serves 6 · about 1 1/2 cups
budgetfreezer friendlymake aheadleftovers
vegetarianvegandairy free
ContainsWheat, Soybeans. Check the labels on what you buy; brands differ.
Ingredients
Soup
- 2 tbsp Olive oil
- 1 lb Cremini mushrooms, sliced
- 1 Yellow onion, diced
- 2 Carrots, diced
- 2 stalk Celery, diced
- 3 clove Garlic, minced
- 1 tsp Dried thyme
- ¾ cup Pearl barley, pearl barley, rinsed
- 8 cup Vegetable broth
- 1 tbsp Low-sodium soy sauce
- 1 leaf Bay leaves
- ½ tsp Table salt
- ¼ tsp Ground black pepper
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: large heavy pot or Dutch oven.
- Heat the oil in a large pot over medium-high heat. Add the mushrooms and cook without stirring for 3 minutes, then stir and cook until browned and their liquid has cooked off, about 8 minutes total.
- Add the onion, carrot and celery and cook 5 minutes. Stir in the garlic and thyme for 1 minute.
- Add the barley, broth, soy sauce and bay leaf. Bring to a boil, then lower the heat, partly cover and simmer 40 to 45 minutes, until the barley is tender.
- Remove the bay leaf. Season with the salt and pepper and taste.
Make aheadKeeps 4 to 5 days in the fridge. The barley soaks up broth, so add water when reheating to 165°F.
❄️ FreezerFreeze for 2 to 3 months for best quality.
↺ LeftoversPack for lunch in a preheated insulated food jar.
🧒 With kidsKids can wipe the mushrooms clean with a damp paper towel and slice them with a butter knife.
Meatless swapAlready meatless; use beef broth and add 1 pound browned stew beef for a meat version (simmer until tender).
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.