Mushroom Barley Soup
Cozy Up with a Bowl of Hearty Mushroom Barley Soup
As the days get shorter and the weather turns crisp, there’s nothing quite like a warm, comforting bowl of soup. And when it comes to comforting soups, our Mushroom Barley Soup is a true standout. This isn’t just any soup; it’s a flavorful, hearty, and satisfying meal packed with earthy mushrooms, tender barley, and a rich, savory broth. It’s perfect for a chilly weeknight dinner, a cozy weekend lunch, or even meal prepping for the week ahead.
What makes this Mushroom Barley Soup special?
We start with the incredible depth of flavor from dried porcini mushrooms, rehydrated to unlock their intense umami. Combined with a medley of fresh mushrooms – shiitake, cremini, button, and portobello – this soup delivers a complex and satisfying mushroom experience. The pearl barley adds a wonderful chewy texture and heartiness, making it a truly filling meal.
This recipe is surprisingly easy to make, requiring just a bit of chopping and simmering. The result is a soup that tastes like it’s been lovingly prepared for hours. It’s a fantastic way to enjoy the flavors of fall and winter, and it’s sure to become a family favorite.
Tips for the Best Mushroom Barley Soup:
- Don’t skip the porcini mushrooms! They add a depth of flavor that’s hard to replicate. If you can’t find dried porcini, you can substitute with other dried mushrooms, but the flavor won’t be quite the same.
- Rinse the barley. This helps remove any excess starch and prevents the soup from becoming too thick.
- Simmer gently. A gentle simmer allows the flavors to meld together and the barley to cook properly.
- Fresh parsley is key. A sprinkle of fresh parsley at the end brightens up the soup and adds a pop of color.
Serving Suggestions:
- Serve with a crusty loaf of bread for dipping.
- Pair with a simple green salad.
- Garnish with a swirl of cream or a sprinkle of Parmesan cheese (optional).
Is Mushroom Barley Soup healthy?
Absolutely! This soup is packed with nutrients from the mushrooms, barley, and vegetables. Barley is a good source of fiber, which aids digestion and helps you feel full. Mushrooms are rich in vitamins and minerals, and the vegetables provide essential nutrients.
Can I make this soup vegetarian or vegan?
Yes! Simply substitute the beef broth with vegetable broth to make it vegetarian or vegan.
Can I freeze Mushroom Barley Soup?
Yes, this soup freezes beautifully. Allow it to cool completely before transferring it to an airtight container and freezing for up to 3 months.
Mushroom Barley Soup
Ingredients
- 1.1 oz dried porcini mushrooms
- 1 cup boiling water
- 2 tbsp olive oil
- 2 medium celery stalks chopped
- 2 medium carrots peeled and chopped
- 1 medium yellow onion finely chopped
- 3 cups assorted mushrooms shiitake, cremini, button, portobello, coarsely chopped
- 8 cups beef broth
- 1/2 cup pearl barley rinsed and drained
- 1/2 tsp dried thyme
- 1/2 tsp dried basil
- 1/2 tsp kosher salt
- 1/2 tsp black pepper freshly ground
- 2 tbsp fresh flat-leaf parsley minced
Instructions
- Place dried porcini mushrooms in a small bowl and cover with boiling water, letting stand for 20 minutes or until softened.
- Drain mushrooms, rinse well and finely chop. Set aside.
- Heat olive oil in a large soup pot over medium heat. Add celery, carrots and onions. Stirring frequently, cook for 5 minutes until tender.
- Add the 3 cups of fresh assorted mushrooms and cook for another 5 minutes until they begin to soften.
- Add beef broth, barley, thyme, basil, salt, and pepper. Bring to a boil, then reduce heat and simmer for 45 minutes, or until barley is tender.
- Stir in minced parsley before serving.
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