Mushroom and Barley Soup (Printable Version)

Earthy mushrooms and chewy pearl barley create a comforting, warming soup perfect for chilly days.

# 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 (optional)
14 - 1 tablespoon lemon juice (optional, for brightness)

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion and cook for 3 minutes until translucent.
02 - Stir in minced garlic, diced carrots, and diced celery. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
03 - Add sliced mushrooms and cook for 6-8 minutes, until they release their moisture and begin to brown.
04 - Sprinkle in dried thyme and oregano, stirring to coat the vegetables evenly.
05 - Add rinsed pearl barley, vegetable broth, and bay leaf. Stir thoroughly to combine all ingredients.
06 - 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.
07 - Remove bay leaf. Season to taste with salt, pepper, and lemon juice if desired.
08 - Ladle into bowls and garnish with fresh parsley.

# Expert Tips:

01 -
  • The barley gets wonderfully tender and slightly creamy without any cream, making each spoonful satisfying and substantive.
  • It's the kind of soup that tastes better on day two, so you're actually building something that improves with time.
  • Those caramelized mushrooms create a depth of flavor that makes people think you've been cooking all day, even though it takes less than an hour.
02 -
  • Don't skip browning the mushrooms—rushing this step means you'll have soup instead of a dish with real presence and depth.
  • Pearl barley needs the full cooking time to become tender, so resist the urge to rush it or add it near the end thinking it'll cook faster.
03 -
  • If your broth tastes thin or one-dimensional, that tablespoon of soy sauce mentioned in the notes is not a suggestion—it's a rescue operation.
  • Don't wash your pot immediately after serving; the dried bits on the bottom are flavor gold for tomorrow's version of this same soup.
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