Barley and Mushroom Soup (Print-Friendly Version)
Hearty blend of barley and mushrooms with herbs for a warm, satisfying meal.
# What You Need:
→ Main Ingredients
01 -
1 cup pearl barley, rinsed under cold water
02 -
8 oz fresh cremini or button mushrooms, sliced
03 -
1 medium onion, finely chopped
04 -
2 cloves garlic, minced
05 -
5 cups low-sodium vegetable broth
06 -
1 tablespoon olive oil
07 -
Salt, to taste
08 -
Black pepper, to taste
09 -
Fresh thyme or parsley, chopped, for garnish
# How to Make It:
01 -
Rinse the pearl barley under cold water until the water runs clear. Finely chop the onion, mince the garlic, and slice the mushrooms evenly.
02 -
Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 3–4 minutes until translucent. Stir in minced garlic and cook for 1 minute until fragrant.
03 -
Add sliced mushrooms to the pot. Sauté for 5–7 minutes, stirring occasionally, until they soften and release moisture.
04 -
Stir in the rinsed barley and pour in the vegetable broth. Increase heat to high and bring to a boil.
05 -
Reduce heat to low, cover with a lid, and simmer for 30–35 minutes, stirring occasionally, until the barley is tender yet chewy.
06 -
Taste and adjust seasoning with salt and pepper. Serve hot, garnished with fresh thyme or parsley if desired.
# Important Notes:
01 -
Store leftovers in an airtight container in the refrigerator for up to five days or freeze for up to three months.
02 -
To avoid mushy texture, consider cooking barley separately and adding it towards the end of the cooking process.
03 -
Using fresh mushrooms and herbs enhances the soup's depth of flavor and aroma.
04 -
Taste throughout the cooking process to balance seasoning and adjust broth as needed.