Mushroom and Barley Soup (Printable Version)

Earthy, comforting soup with tender mushrooms and chewy pearl barley, ready in 1 hour.

# What You Need:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced
06 - 14 oz mushrooms, sliced (cremini or button recommended)
07 - 1 teaspoon dried thyme
08 - 1 teaspoon dried oregano

→ Grains & Liquids

09 - 2/3 cup pearl barley, rinsed
10 - 6 cups vegetable broth
11 - 1 bay leaf

→ Seasoning & Garnish

12 - Salt and freshly ground black pepper, to taste
13 - 2 tablespoons fresh parsley, chopped (optional)
14 - 1 tablespoon lemon juice (optional, for brightness)

# How to Make It:

01 - Heat the olive oil in a large pot over medium heat. Add the onion and cook for 3 minutes until translucent.
02 - Stir in the garlic, carrots, and celery. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
03 - Add the mushrooms and cook for 6-8 minutes, until they release their moisture and begin to brown.
04 - Sprinkle in the thyme and oregano, stirring to coat the vegetables.
05 - Add the rinsed pearl barley, vegetable broth, and bay leaf. Stir to combine.
06 - Bring to a boil, then reduce heat to low and simmer uncovered for 35-40 minutes, or until barley is tender and soup has thickened slightly.
07 - Remove bay leaf. Season to taste with salt, pepper, and lemon juice if using. Ladle into bowls and garnish with fresh parsley.

# Expert Advice:

01 -
  • The barley creates this incredible velvety texture that makes you feel cared for even on the most exhausting days
  • It uses basic pantry ingredients but tastes like something from a cozy European bistro
  • The soup actually improves overnight so you can make it ahead and feel brilliant about yourself
02 -
  • Do not skip rinsing the barley or your soup might taste dusty instead of clean and fresh
  • The soup continues to thicken as it sits, so if you prefer it thinner add a splash more broth when reheating
03 -
  • Use a wide pot rather than a tall narrow one, the barley cooks more evenly with more surface area
  • Wait until the very end to salt because different broasts have wildly different sodium levels
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