Mushroom-Barley Soup
Cozy Up with a Bowl of Mushroom Barley Soup
As the days get shorter and the weather turns cooler, there’s nothing quite like a hearty, warming soup to nourish the body and soul. Today, we’re sharing a delicious and satisfying recipe for Mushroom Barley Soup – a vegetarian delight packed with flavor and goodness. This isn’t just any soup; it’s a comforting hug in a bowl, perfect for a weeknight dinner or a relaxing weekend meal.
Barley, a wonderfully versatile grain, adds a lovely chewy texture and a boost of fiber to this soup. Combined with earthy mushrooms, sweet carrots, and fragrant celery, it creates a symphony of flavors that will tantalize your taste buds. We’ve designed this recipe to be flexible – it works beautifully on the stovetop or in a pressure cooker, saving you valuable time without compromising on taste.
What makes this Mushroom Barley Soup special?
- Hearty and Filling: The barley and vegetables provide a substantial meal that will keep you satisfied for hours.
- Vegetarian & Adaptable: Naturally vegetarian, this soup is easily made vegan by ensuring your vegetable broth is vegan-friendly.
- Flavorful & Aromatic: The combination of mushrooms, garlic, and tamari sauce creates a rich and savory flavor profile.
- Pressure Cooker Friendly: Cut down on cooking time with the pressure cooker option – perfect for busy weeknights!
Tips for the Best Mushroom Barley Soup:
- Mushroom Variety: Don’t be afraid to experiment with different types of mushrooms! Cremini, shiitake, or oyster mushrooms all work wonderfully.
- Broth Quality: Using a high-quality vegetable broth will significantly enhance the flavor of the soup.
- Tamari Adjustment: Start with 1 tablespoon of tamari sauce and add more to taste. Tamari is a gluten-free alternative to soy sauce, but you can use either.
- Fresh Herbs: Fresh parsley adds a bright and vibrant finish to the soup. Don’t skip it!
Is Mushroom Barley Soup good for you?
Absolutely! Barley is a great source of fiber, which aids digestion and helps you feel full. Mushrooms are packed with vitamins and antioxidants, and the vegetables provide essential nutrients. This soup is a healthy and wholesome meal that’s good for both your body and your soul.
Can I freeze Mushroom Barley Soup?
Yes, you can! Allow the soup to cool completely before transferring it to freezer-safe containers. It will keep in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
Is this soup gluten-free?
Barley contains gluten, so this recipe is not naturally gluten-free. You can substitute barley with a gluten-free grain like quinoa or brown rice for a gluten-free version.
We hope you enjoy this comforting and flavorful Mushroom Barley Soup as much as we do! It’s a perfect dish to share with family and friends, or to enjoy all by yourself on a cozy night in.
Mushroom Barley Soup
Ingredients
- 1 onion
- 500 grams fresh mushrooms any type or combination
- 2 tablespoons oil
- 2 carrots
- 1 stalk celery
- 2 cloves garlic chopped
- 3/4 cups barley
- 1 tablespoon tomato paste
- 6 cups water or vegetable broth
- 1-2 tablespoons Tamari sauce
- 1/4 cup fresh parsley chopped
Instructions
- Slice onion and mushrooms and saute in oil for 5 minutes in a large pot or pressure cooker.
- Add the barley and liquid.
- Cook for half an hour, or 10 minutes in the pressure cooker after it has reached full steam. Let the cooker cool off before opening to avoid barley starch shooting all over the room. If you don’t have time for this, cook everything together, except for parsley) for 20 minutes and then let depressurize naturally.
- Add sliced carrots, sliced celery, garlic, and Tamari sauce. Cook again for 30 minutes, or 10 in the pressure cooker.
- Add parsley and serve.
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