Mushroom and Barley Soup (Print Version)

Earthy, comforting soup with tender mushrooms and chewy pearl barley, infused with aromatic herbs.

# What You’ll 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 ounces 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
14 - 1 tablespoon lemon juice

# Step-by-Step:

01 - Heat olive oil in a large pot over medium heat. Add onion and cook for 3 minutes until translucent.
02 - Stir in garlic, carrots, and celery. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
03 - Add mushrooms and cook for 6 to 8 minutes, until they release their moisture and begin to brown.
04 - Sprinkle thyme and oregano into the pot, stirring to coat the vegetables evenly.
05 - Add rinsed pearl barley, vegetable broth, and bay leaf. Stir to combine all ingredients.
06 - Bring to a boil, then reduce heat to low and simmer uncovered for 35 to 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.
08 - Ladle into bowls and garnish with fresh parsley.

# Expert Tips:

01 -
  • The barley gets wonderfully chewy while the mushrooms turn silky, creating this perfect textural dance that keeps you coming back for another spoonful.
  • It's forgiving enough for a weeknight but impressive enough to serve when people drop by, no fuss required.
  • Your gut will thank you—barley is genuinely good for you, and it doesn't taste like you're doing something virtuous.
02 -
  • Don't rush the simmering phase trying to crank up the heat—low and slow is how the barley becomes tender and the flavors properly marry instead of just sitting next to each other.
  • If your soup seems too thick the next day, thin it with a splash of broth or water; the barley keeps absorbing liquid even after cooking, which is both annoying and kind of useful depending on your mood.
03 -
  • Toast your barley in a dry pan for 2 minutes before adding it to the pot—it won't change everything, but it will add a subtle nutty dimension that makes people ask what your secret is.
  • Save mushroom stems and use them for broth another time; waste nothing from these little umami bombs, and your future self will be grateful.
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