Okay, friends, let’s talk soup! And not just *any* soup, but seriously soul-satisfying mushroom barley soup. I’m telling you, this is the kind of meal that makes you want to curl up on the couch with a good book and forget the world outside. It’s hearty, it’s flavorful, and it’s surprisingly easy to make, even on a busy weeknight. Plus, it’s totally vegetarian, which is a win for those meatless Mondays (or any day, really!).
My grandma used to make a version of this, though hers involved… well, let’s just say it wasn’t always vegetarian! But the earthy, comforting flavors always stuck with me. So, I’ve tweaked her recipe over the years to create this absolutely amazing mushroom barley soup that’s packed with umami goodness. Trust me, even if you think you’re not a “soup person,” this one might just change your mind. We’re talking deep, rich flavors, perfectly chewy barley, and a warmth that spreads from your belly to your toes. Ready to get started?
Why You’ll Love This Mushroom Barley Soup
Seriously, what’s *not* to love? Let me break it down for you:
- Quick Prep: Most of the time is simmering, so you’re free to do other things!
- Easy Peasy: If you can chop veggies, you can make this. I promise!
- Flavor Bomb: Earthy mushrooms + savory broth = taste bud heaven.
- Healthy-ish: It’s packed with veggies and barley, so you can feel good about eating it.
- Comfort Food Central: This soup is like a warm hug in a bowl.
- Budget-Friendly: It won’t break the bank, which is always a plus!
Ingredients for Your Mushroom Barley Soup
Okay, let’s gather our players! Nothing too crazy here, mostly pantry staples and some fresh veggies. I’ve found that using good quality ingredients *really* makes a difference in the final flavor, so splurge a little if you can. And don’t worry too much about being exact – soup is forgiving!
Precise Measurements for the Mushroom Barley Soup
- 1 ounce (roughly 1 cup) dried mushrooms, and go organic if you can! I like porcini, but any mix will work.
- 1 tablespoon olive oil: For sautéing, nothing fancy needed.
- 2 garlic cloves: Minced finely, because nobody wants big chunks of garlic.
- 3 carrots: Peeled and chopped. About 1-1/2 cups, give or take.
- 1 cup pearled barley: Not the quick-cooking kind!
- 8 ounces (1/2 pound) fresh mushrooms: Wiped clean (don’t wash them!) and chopped. Cremini or button mushrooms are great.
- 1 bay leaf: Don’t skip this! It adds a subtle depth of flavor.
- Sea salt and pepper: To taste, of course!
How to Make Delicious Mushroom Barley Soup: Step-by-Step Instructions
Alright, let’s get cooking! Don’t be intimidated by the number of steps – it’s mostly just waiting for the soup to simmer and do its thing. And trust me, the aroma that fills your kitchen will be *totally* worth it. We’re building layers of flavor here, people!
Preparing the Mushroom Broth
First things first, we need to make our amazing mushroom broth. Grab that big pot and toss in your dried mushrooms. Then, boil 6 cups of water and pour it right over them. This is gonna be the base of our soup, so we want it nice and flavorful. Let those mushrooms soak for at least 30 minutes – they’ll plump up and release all their earthy goodness. Don’t dump that water! We’re gonna strain it later, reserving both the broth *and* the rehydrated mushrooms.
Building the Flavor Base for the Mushroom Barley Soup
Now, in a large soup pot (or Dutch oven, if you’ve got one), heat up that olive oil over medium-high heat. Once it’s shimmering (careful, it splatters!), add your minced garlic and chopped carrots. Season with a pinch of salt and pepper, and sauté those veggies until they start to soften and brown a bit – about 4 minutes should do it. Then, stir in your barley and those fresh mushrooms. We’re layering flavors, remember?
Simmering the Mushroom Barley Soup to Perfection
Okay, time to bring it all together! Strain that mushroom broth into the pot, making sure to leave any grit behind. Add the roughly chopped, rehydrated dried mushrooms (don’t forget them!). Drop in that bay leaf for extra flavor depth. Give everything a good stir, season with more salt and pepper to taste, and bring it to a boil. Then, reduce the heat to low, cover the pot, and let it simmer for about 30 minutes, or until the barley is plump and tender. And that’s it! Almost ready to eat!
Tips for the Best Mushroom Barley Soup
Want to take your mushroom barley soup from “good” to “OMG this is amazing!”? Here are a few of my secret weapons:
- Taste as you go! Seriously, don’t be shy. Adjust the salt, pepper, and any other seasonings to your liking. Each batch of mushrooms is different, so trust your taste buds!
- Don’t overcook the barley! Nobody likes mushy barley. Check it frequently during the last 10 minutes of simmering. It should be tender but still have a little bite.
- High-quality ingredients matter. Especially the mushrooms! If you can swing it, splurge on some fancy dried mushrooms – they’ll make a huge difference in the flavor of the broth.
- A squeeze of lemon juice at the end. Trust me on this one. It brightens everything up and adds a little zing.
Mushroom Barley Soup Variations
Okay, so you’ve mastered the basic mushroom barley soup? Awesome! Now, let’s get a little crazy and mix things up! The beauty of soup is that it’s *so* adaptable. Feeling adventurous? Try adding a pinch of smoked paprika for a smoky flavor. Or maybe some fresh thyme or rosemary for an herby kick. For a protein boost, toss in some cooked lentils during the last 15 minutes of simmering. Seriously, the possibilities are endless! It’s *your* soup, so make it your own!
Serving Suggestions for Your Mushroom Barley Soup
Okay, so your mushroom barley soup is simmering away, smelling amazing. But what do you serve with it? Well, you can totally eat it as is – it’s a meal in itself! But if you want to make it a *real* feast, I’ve got some ideas. A hunk of crusty bread for dipping is a must, in my book. Or how about a simple side salad? And if you’re feeling extra indulgent, a grilled cheese sandwich is *always* a good idea!
Frequently Asked Questions About Mushroom Barley Soup
Got questions about making the *perfect* mushroom barley soup? Don’t worry, I’ve got answers! Here are a few of the most common questions I get asked:
Can I make mushroom barley soup in a slow cooker?
Absolutely! Slow cookers are amazing for soups. Just sauté your veggies first to build that flavor, then toss everything (including the broth and barley) into the slow cooker. Cook on low for 6-8 hours, or on high for 3-4. Just keep an eye on the barley towards the end – you don’t want it to get *too* mushy!
Is mushroom barley soup vegetarian or vegan?
Good question! As written, this recipe is vegetarian. To make it vegan, just make sure your broth is vegetable-based (most are!) and you’re good to go! Easy peasy!
How long does mushroom barley soup last in the fridge?
Mushroom barley soup is even better the next day! It’ll keep in the fridge for up to 3-4 days in an airtight container. The flavors meld together and it gets even more delicious, if you can believe it! It also freezes well, so make a big batch and save some for later!
Nutritional Information for Mushroom Barley Soup
Okay, let’s talk numbers! Keep in mind that this is just an estimate, since the exact nutritional info will depend on the specific ingredients you use. But generally, one serving of this delicious mushroom barley soup clocks in at around 200 calories, with about 5g of fat, 8g of protein, and 35g of carbs. Not bad for a hearty and satisfying meal, right?
Enjoy Your Delicious Mushroom Barley Soup!
Alright, you did it! Time to slurp up that amazing mushroom barley soup. Don’t forget to leave a comment and let me know what you think! And if you loved it, give it a rating or share it with your friends – soup is always better when shared!
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Savory Mushroom Barley Soup Recipe: A Comforting Bowl
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Soup
- Method: Simmer
- Cuisine: American
- Diet: Vegetarian
Description
A hearty and flavorful mushroom barley soup perfect for a comforting meal.
Ingredients
- 1 ounce (roughly 1 cup) dried mushrooms, preferably organic
- 1 tablespoon olive oil
- 2 garlic cloves minced
- 3 carrots peeled and chopped (about 1–1/2 cups)
- 1 cup pearled barley
- 8 ounces 1/2 pound fresh mushrooms, preferably organic, wiped clean and chopped
- 1 bay leaf
- sea salt and pepper to taste
Instructions
- Put the dried mushrooms in a large pot.
- Bring 6 cups of water to boil. Pour the boiling water over the dried mushrooms. This will become the broth for your soup and will soften the dried mushrooms, as well.
- In a large soup pot, heat olive oil over medium-high heat. Once it starts to shimmer, add the minced garlic and chopped carrots.
- Season with salt and pepper and sauté the vegetables, stirring occasionally, until they soften and begin to brown, about 4 minutes.
- Stir in the barley and the fresh mushrooms.
- Strain the broth from the dried mushroom water and add to the pot. Bring it to boil.
- Roughly chop the strained dried mushrooms, and add them to the pot. Drop in the bay leaf. Give everything a stir and season with salt and pepper, to taste.
- Reduce heat to low, cover, and simmer for 30 minutes.
- The barley will have swelled and become plump and tender.
Notes
- Adjust seasoning to your preference.
- Serve hot with crusty bread.
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 5g
- Sodium: 500mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg
