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Hearty Mushroom Barley Soup
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large pot
  • Wooden spoon
  • Knife
  • Cutting board

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 16 ounces cremini mushrooms, sliced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 3/4 cup pearl barley, rinsed
  • 6 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion and cook for 3 minutes until it starts to soften.
  • Stir in the garlic and mushrooms. Cook for 5 minutes, stirring occasionally, until the mushrooms release their liquid and begin to brown.
  • Add the carrots and celery. Cook for another 3 minutes to soften the vegetables slightly.
  • Pour in the vegetable broth, then add the rinsed barley, thyme, bay leaf, salt, and black pepper. Stir to combine.
  • Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 35 minutes, stirring once or twice, until the barley is tender.
  • Remove the bay leaf. Stir in the chopped parsley just before serving.

Notes

If the soup thickens too much after sitting, add a splash of broth when reheating to loosen the texture. You can swap cremini mushrooms for white button mushrooms if needed, but avoid using quick-cooking barley as it will turn mushy in this longer simmer. Leftovers keep well in the fridge for up to four days.
Course: Soup
Cuisine: American
Equipment: Large pot, Wooden spoon, Knife, Cutting board