Mushroom Barley Soup

    • Prep Time
    • 10 mins
    • Cook Time
    • 1 hr 30 mins
    • Yield
    • 1 pot
    • Difficulty Level

This is a recipe for mushroom barley soup. It’s a hearty vegetable soup. It’s perfect for lunch, especially in the colder months when you want to warm up. It’s rich in flavor and texture. The mushrooms are meaty and the barley is delicious.

If you want to serve this soup with a dairy side, substitute the chicken or beef stock for vegetable stock. Enjoy!

Rate Recipe

36 Ratings

Ingredients

  • 2 tbsp olive oil
  • 1 onion, diced
  • 1 carrots, diced
  • 2 stalks celery, diced
  • 2 cloves garlic, chopped
  • 1 lb cremini or baby bella mushrooms, chopped
  • 1oz dried porcini mushrooms, soaked until soft in 1/2 cup hot water
  • 1/2 cup pearl barley
  • 1 tbs tomato paste
  • 4 cups vegetable, chicken or beef stock
  • 1 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/3 cup minced fresh parsley

Instructions

  • 1. Heat olive oil in heavy stockpot over medium-high heat. Add onions, carrots, and celery and sauté until soft, about 10 minutes.
  • 2. Add garlic and cremini or baby bella mushrooms and sauté until mushrooms begin to brown slightly.
  • 3. Remove re-hydrated porcini mushrooms from liquid and reserve liquid. Chop mushrooms, and add to pot. Add barley and mix to combine.
  • 4. Add tomato paste, cooking for a minute or two to caramelize.
  • 5. Add stock, water and reserved liquid from porcini mushrooms. Season with salt and pepper.
  • 6. Simmer soup, covered, for 1 to 1 1/2 hours, or until barley is soft. Garnish with chopped parsley just before serving. Enjoy!

Instructions

  • 1. Heat olive oil in heavy stockpot over medium-high heat. Add onions, carrots, and celery and sauté until soft, about 10 minutes.
  • 2. Add garlic and cremini or baby bella mushrooms and sauté until mushrooms begin to brown slightly.
  • 3. Remove re-hydrated porcini mushrooms from liquid and reserve liquid. Chop mushrooms, and add to pot. Add barley and mix to combine.
  • 4. Add tomato paste, cooking for a minute or two to caramelize.
  • 5. Add stock, water and reserved liquid from porcini mushrooms. Season with salt and pepper.
  • 6. Simmer soup, covered, for 1 to 1 1/2 hours, or until barley is soft. Garnish with chopped parsley just before serving. Enjoy!

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  • 36 people rated this recipe

  • Average Rating

    (3.3 / 5)


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