Mushroom and barley soup is a hearty and healthy meal that is perfect for cold weather. This soup combines mushrooms that are a great source of antioxidants and minerals and barley that is a great source of fiber.
This soup is easy to make and perfect for a comforting weeknight meal. Follow the recipe below for a delicious and nutritious meal.
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Ingredients
- 1 cup of pearl barley
- 8 cups of vegetable or chicken broth, low-sodium
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 pound of sliced mushrooms, button or cremini
- 1 teaspoon thyme
- 1 bay leaf
- 1 tablespoon soy sauce
- 1/4 cup parsley, chopped
- Salt and black pepper to taste
Instructions
- Rinse the barley in cold water and drain.
- In a large pot, heat the oil over medium-high heat and sauté the onions and garlic until the onions are soft and golden.
- Add the mushrooms and sauté for about 5 minutes until the mushrooms are soft and browned.
- Add the broth, barley, thyme, bay leaf, and soy sauce to the pot.
- Bring the soup to a boil and then reduce to simmer and cook uncovered for about 30 to 40 minutes, or until the barley is tender.
- Remove the bay leaf and season with salt and black pepper to taste.
- Garnish the soup with parsley and serve hot.
Variations
This recipe is very versatile and you can adjust it to your liking. Here are some variations you can try:.
- For a creamier texture, add some heavy cream or sour cream at the end of cooking.
- For a meaty flavor, add some diced bacon or sausage.
- You can use other grains like brown rice or quinoa instead of barley.
- For extra flavor, add some chopped carrots, celery or leeks.
- For a vegan version, use vegetable broth and omit the soy sauce.
Health Benefits
This mushroom and barley soup is not only delicious but also packed with nutrients and health benefits:.
