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Mushroom Barley Soup

Mushroom Barley Soup Recipe

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Calories: 140
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 large yellow onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 8 oz cremini mushrooms, sliced
  • 3 garlic cloves, minced
  • ½ oz dried porcini mushrooms
  • 1 cup hot water
  • ¾ cup pearl barley
  • 6 cups vegetable broth
  • 2 tbsp soy sauce or tamari
  • 1 tsp dried thyme
  • 1 bay leaf
  • Salt and black pepper, to taste
  • Fresh parsley, for serving (optional)

Method
 

  1. Heat the 2 tbsp olive oil in a large pot over medium heat. Add the onion, carrots, and celery with a pinch of salt. Cook for about 8 minutes until soft. Meanwhile, soak the dried porcini in the 1 cup of hot water.
  2. Stir in the sliced mushrooms and cook for 5 to 6 minutes until they release their liquid and start to brown. Add the garlic and cook for 30 seconds.
  3. Scoop the soaked porcini from the water, roughly chop them, and add to the pot. Strain the soaking liquid into the pot, then add the barley, vegetable broth, soy sauce, thyme, and bay leaf. Bring to a boil.
  4. Reduce the heat to low, cover, and simmer for 35 to 40 minutes, stirring occasionally, until the barley is tender.
  5. Remove the bay leaf. Season with salt and pepper, ladle into bowls, and top with parsley. Serve hot.

Notes

The soup thickens as it cools; add a splash of broth when reheating. If you use fresh thyme, toss in a few whole sprigs and remove them with the bay leaf. A 10-minute rest off the heat helps the flavors settle even more.