Description
A cozy, earthy soup made with tender mushrooms, chewy barley, and aromatic vegetables simmered in a rich broth. Perfect for a nourishing lunch or dinner on cool days.
Ingredients
Soup Ingredients
- 2 tbsp olive oil or butter
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 lb (450 g) mushrooms, sliced (cremini, button, or mixed)
- 8 cups vegetable or beef broth
- ¾ cup pearl barley, rinsed
- 2 bay leaves
- 1 tsp dried thyme (or 2 tsp fresh thyme)
- ½ tsp dried rosemary (optional)
- ½ tsp black pepper
- Salt, to taste
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Sauté vegetables: In a large pot, heat olive oil or butter over medium heat. Sauté diced onion, carrots, celery, and minced garlic until the vegetables are softened and fragrant, about 5-7 minutes.
- Cook mushrooms: Add sliced mushrooms to the pot and cook until they release their liquid and begin to brown, approximately 8-10 minutes. This deepens the flavor of the soup.
- Add broth and barley: Stir in the vegetable or beef broth, rinsed pearl barley, bay leaves, thyme, rosemary if using, salt, and black pepper. Mix well to combine all ingredients.
- Simmer: Bring the mixture to a boil, then reduce heat to low, cover the pot, and let it simmer gently for 45–50 minutes, or until the barley is tender and the flavors have melded together.
- Finish and serve: Remove the bay leaves from the soup. Taste and adjust seasoning with additional salt and pepper as needed. Garnish with chopped fresh parsley before serving hot.
Notes
- For a richer flavor, use half vegetable broth and half beef broth.
- Can be made in a slow cooker: cook on low for 6–7 hours or high for 3–4 hours.
- Add a splash of balsamic vinegar or soy sauce at the end for added depth.
- Keeps well in the fridge for 4–5 days and freezes beautifully for longer storage.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup, Main Dish
- Method: Stovetop
- Cuisine: Eastern European, American
