Description
A hearty and flavorful mushroom barley soup that’s perfect for any season.
Ingredients
Scale
- 8 oz fresh mushrooms (cremini or shiitake), sliced
- 1 cup pearl barley
- 6 cups low-sodium vegetable broth
- 2 medium carrots, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tsp fresh thyme (or ½ tsp dried)
- ½ tsp freshly cracked black pepper
- Salt to taste
- 2 tbsp olive oil
Instructions
- In a large pot over medium heat, add olive oil. Sauté diced onion and minced garlic until translucent (about 5 minutes).
- Add chopped carrots and sliced mushrooms; cook until softened (approximately 7 minutes).
- Stir in pearl barley, thyme, pepper, and a pinch of salt; cook for an additional 2 minutes.
- Pour in vegetable broth and bring to a boil.
- Reduce to simmer, cover the pot, and cook for about 30 minutes or until the barley is tender.
- Taste and adjust seasoning as needed before serving warm.
Notes
- This soup can be stored in the refrigerator for up to 3 days.
- For extra flavor, consider adding a bay leaf during cooking.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 2g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg