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Hearty Mushroom Barley Soup – vegetarian recipe
Stav Kogan

Hearty Mushroom Barley Soup

This Mushroom Barley Soup is the ultimate comfort food, combining earthy, umami-rich mushrooms with delightfully chewy pearl barley in a savory, buttery broth. A simple, one-pot wonder that's both rustic and incredibly satisfying.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 4 serving
Calories: 220
Ingredients Method Nutrition

Ingredients
  

  • Equipment
  • Large soup pan or Dutch oven
  • Sharp knife
  • Cutting board
  • Mixing spoon
  • 3 tbsp (45 g / 1.59 oz) unsalted butter
  • 1 large onion, finely chopped
  • 1 lb (450 g) cremini mushrooms, sliced
  • ½ cup (100 g / 3.5 oz) pearl barley, rinsed
  • 4 cups (960 ml) (1 liter) vegetable broth or water
  • 2-3 tbsp (30-45 ml) soy sauce or tamari
  • 1 tsp (6 g / 0.21 oz) sea salt, or to taste
  • ½ tsp freshly ground black pepper, or to taste
  • 2 tbsp (30 ml) fresh parsley, chopped (for garnish)
  • for the Best Soup
  • For the deepest flavor, allow your mushrooms to get truly golden brown before adding any liquid. Don't overcrowd the pan; cook them in batches if necessary to ensure they sear rather than steam.
  • Toasting the dry barley in the pan with the mushrooms for a minute before adding the liquid will enhance its nutty flavor and aroma.
  • For a creamier texture, stir in a tablespoon of white miso paste or a splash of full-fat coconut milk during the last 5 minutes of cooking.

Method
 

  1. In a large soup pan, melt the butter over medium-high heat.
  2. Add the chopped onion and sauté for 3-4 minutes until it begins to soften and become translucent.
  3. Add the sliced mushrooms and a pinch of salt.
  4. Cook, stirring occasionally, for 8-10 minutes, until the mushrooms have released their liquid and started to turn golden brown.
  5. Stir in the rinsed barley and toast for one minute until it becomes fragrant.
  6. Pour in the vegetable broth and soy sauce.
  7. Bring the mixture to a boil.
  8. Once boiling, reduce the heat to low, cover the pan, and let it simmer for 45-60 minutes, or until the barley is tender and chewy.
  9. Add more broth or water if the soup becomes too thick.
  10. Season with freshly ground black pepper and adjust salt if needed.
  11. Serve hot, garnished with fresh parsley.
  12. While water works, using a quality vegetable broth will create a much richer, more complex soup base. A mushroom or umami-rich broth is even better!

Nutrition

Calories: 220kcalCarbohydrates: 30gProtein: 7gFat: 9g

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