Description

Indulge in the comforting warmth of this hearty Mushroom Barley Soup, perfect for cozy evenings or chilly days. This nourishing dish features a delightful blend of savory mushrooms and chewy barley simmered in a rich, flavorful tomato broth. Easy to prepare, it’s ideal for busy weeknights or meal prep, ensuring you have a satisfying meal ready at hand. Packed with nutrients and a touch of spice, this soup not only fills your belly but also warms your heart. Enjoy it with crusty bread or fresh herbs for an elevated experience.

Ingredients

Scale

1 ½ tablespoon extra virgin olive oil
1 medium-sized onion, diced
1 carrot, diced
1 celery rib, diced
1 lb (450 grams) mushrooms (portobello and shiitake)
3 garlic cloves, minced
1 cup (180 grams) pearled barley, rinsed and drained
¼ cup tomato paste
5 cups (1.2 L) low-sodium vegetable broth
½ teaspoon thyme
½ teaspoon rosemary
½ teaspoon smoked sweet paprika
¼ teaspoon chili flakes
1 teaspoon salt
⅛ teaspoon black pepper
2–3 tablespoon fresh parsley, chopped

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Instructions

Rinse mushrooms under cold water and pat them dry. Slice half and chop the other half. Set aside.
Heat olive oil in a large pot over medium-high heat; sauté diced onion, carrot, and celery until softened (about 5 minutes).
Add sliced and chopped mushrooms along with salt and pepper; cook until browned (approximately 10 minutes). Stir in minced garlic during the last minute.
Combine barley, tomato paste, vegetable broth, thyme, rosemary, smoked paprika, chili flakes, salt, and black pepper. Bring to a boil, then reduce to a simmer for 20 minutes.
Check barley for doneness; it should be tender yet chewy. Stir in fresh parsley before serving.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main
Method: Simmering
Cuisine: Vegetarian

Nutrition

Serving Size: 1 serving
Calories: 215
Sugar: 3g
Sodium: 450mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 8g
Protein: 9g
Cholesterol: 0mg