Mushroom Barley Soup
Mushroom Barley Soup is a simple one pot soup made with pearl barley, mushrooms, onions, carrots and tomatoes. The dried herbs add a mild herby flavor, the barley gives a natural thickness and the mushrooms add a nice umami taste. The soup cooks until the barley becomes tender and slightly chewy. You can enjoy it hot or warm with a garnish of fresh herbs.
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
- 2 tbsp extra virgin olive oil
- 1 bay leaf
- 1/2 tsp garlic (– finely chopped)
- 1/2 cup onions (– finely chopped)
- 1/3 to 1/2 cup carrots (– chopped)
- 1 cup tomatoes (– chopped)
- 1/2 cup or 100 grams pearl barley
- 3 cup or 300 grams button mushrooms (– sliced or chopped)
- 1/4 tsp dried thyme
- 1/4 tsp dried parsley
- 1/4 tsp dried rosemary
- 1/4 tsp dried basil
- 1/4 tsp crushed black pepper (or ground black pepper)
- salt (– as required)
- 4.5 cup water (or low-sodium vegetable stock or homemade stock, can add as required)
- fresh herbs (– mint, chives, parsley, cilantro or basil to garnish)
Instructions
- 1
Rinse the pearl barley with fresh water a few times and keep aside.
- 2
Heat extra virgin olive oil in a pot and add onions, garlic, carrots, celery (if using) and a bay leaf.
- 3
Sauté until the onions soften on a low to medium-low heat.
- 4
Add tomatoes and mushrooms and sauté for 4 to 5 minutes on medium-low to medium heat.
- 5
Mix in the rinsed barley, dried herbs, black pepper and salt.
- 6
Pour water or stock.
- 7
Cover pan with lid and simmer for 40 to 45 minutes on medium-low or medium heat or until the barley becomes soft and tender.
- 8
Check the soup a few times as it cooks. When the barley is nearly done, lower the heat so it doesn’t stick.
- 9
If the soup becomes too thick, add ¼ to ½ cup hot water to adjust the consistency, but avoid adding too much as it can dilute the flavors.
- 10
Garnish with fresh herbs and serve hot or warm.
- 11
Serve Mushroom Barely Soup hot or warm with a sprinkle of fresh herbs.
- 12
Pair with toasted bread or a light fresh salad. Adjust consistency with a little hot water if the soup thickens.
- 13
Store in the fridge for 1 to 2 days. The soup will thicken, so add a splash of hot water or stock when reheating.
- 14
Freezing is possible, but the barley becomes softer once thawed.