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Hearty Mushroom Barley Soup

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A comforting and hearty mushroom barley soup that combines earthy mushrooms and nutty barley in a velvety broth, perfect for cold days and cozy meals.

Ingredients

Scale
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, finely chopped
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 12 ounces mixed mushrooms (cremini, shiitake, button), sliced
  • 3/4 cup pearl barley, rinsed
  • 6 cups vegetable broth (or chicken broth as an option)
  • 1 large bay leaf
  • 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
  • 1 tablespoon sherry vinegar
  • Salt and black pepper, to taste
  • Fresh parsley, a handful chopped, for garnish

Instructions

  1. Rinse and slice the mushrooms, dice the carrots and celery, chop the onion, and mince the garlic (about 10 minutes).
  2. Heat 1 tablespoon olive oil and 2 tablespoons butter in a large heavy-bottomed pot over medium heat. Add onion, carrots, and celery; cook, stirring occasionally, until softened and fragrant, about 5-7 minutes.
  3. Add minced garlic and sliced mushrooms; stir frequently and cook until mushrooms release moisture and brown lightly, about 8-10 minutes.
  4. Stir in rinsed pearl barley, coating it with the mushroom mixture. Pour in 6 cups vegetable broth, add bay leaf and thyme sprigs, and bring to a boil.
  5. Reduce heat to a gentle simmer, cover partially, and cook for 40-45 minutes, stirring occasionally, until barley is tender but slightly chewy and broth thickens. Add broth or water if soup reduces too much.
  6. Remove bay leaf and thyme sprigs. Stir in 1 tablespoon sherry vinegar, season with salt and black pepper to taste, and adjust seasoning as needed.
  7. Ladle soup into bowls and garnish with fresh parsley. Serve with crusty bread if desired.

Notes

For a gluten-free version, substitute pearl barley with quinoa or millet and adjust cooking time accordingly. To make vegan, omit butter and use olive oil only. For thicker soup, mash some barley against the pot side while cooking. Avoid overcrowding mushrooms when sautéing to ensure proper browning and flavor development. Stir occasionally during simmering to prevent sticking. Add seasoning gradually as barley absorbs salt. A splash of sherry vinegar at the end brightens the flavor.

Nutrition

Keywords: mushroom barley soup, hearty soup, comfort food, easy soup recipe, cold day soup, vegetarian soup, vegan option, gluten-free option

Find it online: https://fizzlefork.com/hearty-mushroom-barley-soup-recipe-easy-homemade-comfort-food-for-cold-days/