Mushroom and Barley Soup

This earthy, comforting soup featuring tender mushrooms and chewy pearl barley is perfect for nourishing your gut and warming you up on a chilly day. A classic European staple, this soup is both simple to prepare and deeply satisfying, making it an ideal choice for a cozy lunch or a wholesome family dinner.

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The combination of fresh vegetables like carrots and celery with the nutty profile of the barley creates a balanced broth that only gets better as it simmers. It is a reliable recipe that turns humble pantry staples into a gourmet experience.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 400 g (about 14 oz) mushrooms, sliced (cremini or button recommended)
• 1 tsp dried thyme
• 1 tsp dried oregano
• 120 g (2/3 cup) pearl barley, rinsed
• 1.5 liters (6 cups) vegetable broth
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• 2 tbsp fresh parsley, chopped (optional)
• 1 tbsp lemon juice (optional, for brightness)

Instructions

Step 1: Sauté Aromatics

Heat the olive oil in a large pot over medium heat. Add the onion and cook for 3 minutes until translucent.

Step 2: Add Vegetables

Stir in the garlic, carrots, and celery. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.

Step 3: Brown Mushrooms

Add the mushrooms and cook for 6-8 minutes, until they release their moisture and begin to brown.

Step 4: Season

Sprinkle in the thyme and oregano, stirring to coat the vegetables.

Step 5: Combine Liquids and Grains

Add the rinsed pearl barley, vegetable broth, and bay leaf. Stir to combine.

Step 6: Simmer

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.

Step 7: Final Adjustments

Remove bay leaf. Season to taste with salt, pepper, and lemon juice if using.

Step 8: Garnish and Serve

Ladle into bowls and garnish with fresh parsley.

Zusatztipps für die Zubereitung

For extra umami, add 1 tbsp soy sauce with the vegetable broth. This enhances the savoriness of the mushrooms and adds a beautiful depth of color to the soup.

Varianten und Anpassungen

For a heartier soup, add diced potatoes or chopped kale in the last 15 minutes of cooking. If you need a gluten-free option, ensure your vegetable broth is certified, though be aware that pearl barley itself contains gluten.

Serviervorschläge

Serve this soup hot with a side of crusty bread for dipping. A squeeze of fresh lemon juice just before eating helps brighten the earthy flavors and makes the dish feel fresh.

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Enjoy this wholesome Mushroom and Barley Soup as a comforting meal that provides both nourishment and warmth. Its simple preparation and rich flavor make it a perfect addition to your recipe rotation.

Recipe FAQs

→ Do I need to cook pearl barley before adding to soup?

No, pearl barley can be added directly to the soup. It will cook and soften during the 35-40 minute simmer time, absorbing flavors and thickening the broth naturally.

→ Can I use other types of mushrooms?

Absolutely. While cremini or button mushrooms work well, you can also use shiitake for extra umami, porcini for deeper earthiness, or a mix of wild mushrooms for more complex flavor.

→ Is this soup freezer-friendly?

Yes, this soup freezes beautifully. Cool completely before transferring to airtight containers. It will keep for up to 3 months in the freezer. Note that barley may continue absorbing liquid, so you may need to add extra broth when reheating.

→ How can I add more protein to this soup?

You can stir in canned white beans during the last 10 minutes of cooking, add diced tofu, or serve with crusty bread and cheese. For non-vegetarian versions, shredded chicken or pancetta work well.

→ Why does the soup taste better the next day?

As the soup rests, the barley continues to absorb liquid and flavors meld together. The herbs and vegetables have more time to infuse the broth, creating a deeper, more harmonious taste.

→ Can I make this in a slow cooker?

Sauté the vegetables first in a pan, then transfer everything to your slow cooker. Cook on low for 6-7 hours or on high for 3-4 hours until the barley is tender. You may need to reduce the broth slightly as slow cookers retain more moisture.