Vegetable Barley Soup Recipe

Name: Vegetable Barley Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups water; ½ cup pearl barley; 14 ounce dried porcini mushrooms; ½ cup boiling water; 2 tablespoons olive oil; 2 stalks celery, thinly sliced; 2 carrots, thinly sliced; 1 large onion, chopped; 12 ounces cremini mushrooms, thinly sliced; 2 sprigs fresh thyme; 6 cups vegetable stock or 6 cups beef stock; 2 tablespoons dry sherry; 1 teaspoon salt; ¼ teaspoon fresh ground black pepper; 2 teaspoons red wine vinegar; ¼ cup minced fresh flat-leaf parsley; parmesan cheese, curls

Servings: persons

3 cups water
½ cup pearl barley
14 ounce dried porcini mushrooms
½ cup boiling water
2 tablespoons olive oil
2 stalks celery, thinly sliced
2 carrots, thinly sliced
1 large onion, chopped
12 ounces cremini mushrooms, thinly sliced
2 sprigs fresh thyme
6 cups vegetable stock or 6 cups beef stock
2 tablespoons dry sherry
1 teaspoon salt
¼ teaspoon fresh ground black pepper
2 teaspoons red wine vinegar
¼ cup minced fresh flat-leaf parsley
parmesan cheese, curls

1
In a saucepan, bring water and barley to a simmer over medium heat; simmer, uncovered, until almost tender, 10-15 minutes; drain and set aside.
2
Meanwhile, in a small bowl, soak porcini mushrooms in boiling water until softened, about 30 minutes.
3
Using a slotted spoon, gently lift mushrooms from liquid and swish in a bowl of cold water to remove any clinging sand or dirt; chop and set aside.
4
Pour mushroom liquid through a sieve lined with a coffee filter into a small bowl and set aside.
5
In a big pot, heat oil over medium heat; add in celery, carrots, and onion; saute until golden, 6-8 minutes.
6
Add in cremini and porcini mushrooms; saute until mushrooms have released their liquid and are browned, about 10 minutes.
7
Add in thyme, stock, reserved mushroom liquid, sherry, barley, salt, and pepper; bring to a boil.
8
Decrease heat and simmer, stirring occasionally, until vegetables and barley are tender, 10-15 minutes.
9
Taste and adjust seasoning with salt and pepper, if needed.
10
Ladle into heated bowls and garnish with parsley and cheese curls.

441

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 17 ingredients. The key ingredients include: 3 cups water, ½ cup pearl barley, 14 ounce dried porcini mushrooms, ½ cup boiling water, and more.

Yes, Vegetable 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.

Vegetable Barley Soup

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