Mushroom Barley Soup – Instant Pot or Stovetop
Cozy Up with a Bowl of Hearty Mushroom Barley Soup
As the days get shorter and the weather turns cooler, 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 your average soup; it’s packed with earthy mushrooms, chewy barley, and a medley of fresh vegetables, all simmered in a flavorful vegetable broth. It’s a complete meal in itself, perfect for a weeknight dinner or a cozy weekend lunch.
This recipe is a fantastic way to sneak in extra vegetables and fiber, making it a healthy and satisfying option for the whole family. Barley adds a wonderful texture and heartiness that sets it apart from other soups. Plus, it’s surprisingly easy to make! We’ve designed this recipe to be approachable for cooks of all skill levels.
What makes this Mushroom Barley Soup special?
- Earthy Flavors: The combination of mushrooms and barley creates a deeply savory and satisfying base.
- Hearty and Filling: Barley is a nutritional powerhouse, providing fiber and keeping you full for hours.
- Vegetable-Packed: We’ve included classic soup vegetables like onions, carrots, and celery for added flavor and nutrients.
- Easy to Customize: Feel free to add other vegetables like potatoes, spinach, or kale to make it your own.
Tips for the Best Mushroom Barley Soup:
- Rinse the Barley: Rinsing the barley removes any excess starch, resulting in a clearer soup.
- Sauté the Vegetables: Taking the time to properly sauté the vegetables builds a flavorful base for the soup.
- Don’t Skip the Bay Leaf: The bay leaf adds a subtle but essential layer of flavor.
- Simmer, Don’t Boil: Simmering the soup allows the flavors to meld together beautifully.
Frequently Asked Questions:
Q: Can I use different types of mushrooms?
A: Absolutely! Cremini, shiitake, or oyster mushrooms would all be delicious additions or substitutions.
Q: Can I make this soup ahead of time?
A: Yes! This soup actually tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Is this soup vegetarian/vegan?
A: This recipe is vegetarian. To make it vegan, ensure your vegetable broth is vegan-friendly.
Q: Can I use quick-cooking barley?
A: While you can use quick-cooking barley, the texture won’t be as satisfying. We recommend using pearl barley for the best results.
Q: What if I don’t have fresh thyme?
A: You can substitute 1 teaspoon of dried thyme for the fresh thyme.
We hope you enjoy this comforting and flavorful Mushroom Barley Soup as much as we do! It’s a perfect addition to your fall and winter soup rotation.
Mushroom Barley Soup
Ingredients
- 1 tablespoon olive oil
- 1 cup onion, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1/2 cup pearl barley, rinsed
- 1 tablespoon tomato paste
- 1 tablespoon soy sauce
- 1 teaspoon fresh thyme, chopped
- 1 bay leaf
- 6 cups vegetable broth
- 2 tablespoons parsley, chopped
- 1 tablespoon chives, chopped
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and sauté for 3-4 minutes until softened. Add garlic, salt, and pepper and cook for another minute until fragrant.
- Add mushrooms and sauté for 4-5 minutes until the liquid releases and the volume is reduced. Scrape up any browned bits from the bottom of the pot.
- Stir in barley, tomato paste, soy sauce, thyme, and bay leaf. Add vegetable broth and bring to a boil.
- Reduce heat to a simmer, cover, and cook for 40-45 minutes, or until barley is tender.
- Remove bay leaf. Season with salt and pepper to taste. Garnish with parsley and chives before serving.
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