Hearty Mushroom Barley Soup for Cozy Evenings
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A comforting soup featuring earthy mushrooms, chewy barley, and flavorful herbs. Perfect for cool evenings, this filling soup is both nutritious and satisfying, rich in umami and packed with vegetables. Ideal as a starter or main dish when you’re looking for a hearty option that’s easy to make and good for you.
Prep time
20 min
Cook time
60 min
Servings
6
Calories
210 kcal
This Hearty Mushroom Barley Soup combines earthy mushrooms, tender carrots, celery, and chewy barley to create a filling and warming dish perfect for chilly evenings or when you crave comfort food. The flavor base starts with sautéed onions and garlic, which add aromatic depth, while the combination of dried and fresh mushrooms ensures rich umami throughout. Simmered slowly with vegetable or chicken broth, the barley absorbs the flavors and thickens the soup naturally, making it both satisfying and nutritious. With thyme, bay leaf, and a hint of fresh parsley to finish, the soup becomes a harmonious blend of textures and tastes. Whether enjoyed as a starter or a nourishing main, this soup makes a delightful centerpiece to a wholesome dinner.
Ingredients
Servings
- 2 tablespoons Olive oil
- 1 medium Yellow onion (chopped)
- 3 Garlic cloves (minced)
- 2 Carrots (diced)
- 2 Celery stalks (diced)
- 450 grams Cremini or white mushrooms (sliced (1 pound))
- 15 grams Dried porcini mushrooms ((about 1/2 ounce))
- 140 grams Pearl barley (rinsed (3/4 cup))
- 1.5 liters Vegetable or chicken broth ((6 cups))
- 1 teaspoon Fresh thyme
- 1 Bay leaf
- Salt (to taste)
- Black pepper (to taste)
- 2 tablespoons Fresh parsley (chopped)
Directions
1. Place dried porcini mushrooms in a bowl and cover with 1 cup hot water. Soak for 15 minutes. Drain and roughly chop, reserving liquid.
2. Heat olive oil in a large pot over medium heat. Add onion and cook until translucent, 5 minutes.
3. Stir in garlic, carrots, and celery, cooking for another 4 minutes.
4. Add fresh mushrooms and soaked porcini. Cook until mushrooms release their moisture and begin to brown, about 8 minutes.
5. Pour in the reserved mushroom soaking liquid (strain if needed), barley, broth, thyme, and bay leaf. Bring to a boil.
6. Reduce heat and simmer for 40-45 minutes, or until barley is tender.
7. Discard bay leaf. Season with salt and black pepper to taste.
8. Stir in chopped parsley. Serve hot, optionally with crusty bread.
About the author
Masaharu Morimoto
Japanese cuisine
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