Mushroom Barley Soup Recipe

Name: Mushroom Barley Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup barley; 1 1/2 tablespoons olive oil; 2 medium yellow onions, diced; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 1 large carrot, diced; 2 celery stalks, diced; 20 ounces button mushrooms, sliced; 5 cups low-sodium chicken broth; 2 bay leaves; 8 sprigs fresh thyme; Sourdough or other country bread, toasted (optional)

Servings: persons

1 cup barley
1 1/2 tablespoons olive oil
2 medium yellow onions, diced
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 large carrot, diced
2 celery stalks, diced
20 ounces button mushrooms, sliced
5 cups low-sodium chicken broth
2 bay leaves
8 sprigs fresh thyme
Sourdough or other country bread, toasted (optional)

1
In a medium pan, bring the barley and 4 cups of water to a boil. Cover, reduce heat to medium-low, and simmer until tender, 30 to 40 minutes.
2
Meanwhile, heat the oil in a large pot over medium-low heat. Add the onions, salt, and pepper. Cover and cook until the onions have softened, 5 to 7 minutes. Add the carrot and celery and cook, covered, for 6 minutes more. Add the mushrooms, increase heat to medium-high, and cook, covered, until they release their juices, about 4 minutes. Add the broth, bay leaves, and thyme and simmer, uncovered, for 10 minutes. Stir in the cooked barley and cook for 5 minutes more. Remove and discard the bay leaves. If desired, season with additional salt and pepper and serve with the sourdough toast.
3
If you have a few minutes to spare, bring out the barley's nutty flavor by sauteeing the uncooked grain with 1 tablespoon of olive oil or butter over medium heat for a few minutes before adding the water.

620

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup barley, 1 1/2 tablespoons olive oil, 2 medium yellow onions, diced, 1/2 teaspoon kosher salt, and more.

Yes, Mushroom Barley Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushroom Barley Soup

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