Mushroom Barley Soup

5 from 1 vote

This hearty mushroom barley soup is full of flavorful mushrooms and chewy, nutty barley simmered in a rich and spicy tomato broth. It's SO cozy, warming, and downright delicious.

The recipe yields 6 servings (1 cup each).

Prep Time10

Cook Time30

Total Time11

Course: Soup

Cuisine: vegan, vegetarian

Keyword: Mushroom Barley Soup

Servings:

Calories: 176kcal

Author: Katia

Ingredients

1 ½ tablespoon extra virgin olive oil
1 medium-sized onion, diced
1 carrot, diced
1 celery rib, diced
1 lb (450 grams) Mushrooms (I mixed portobello and shitake)
3 garlic cloves, minced
1 cup (180 grams) pearled barley, rinsed and drained
¼ cup tomato paste
5 cups 1.2 L low-sodium vegetable broth
½ teaspoon thyme
½ teaspoon rosemary
½ teaspoon smoked sweet paprika
¼ teaspoon chili flakes, or more if you like
1 teaspoon salt, or more to taste
⅛ teaspoon black pepper
2-3 tablespoon fresh parsley, chopped

Instructions

Rinse the mushrooms with cold water to remove any dirt or debris, and pat dry with paper towels (do not soak them). Slice half of the mushrooms and roughly chop the other half. Set aside
Heat the olive oil over medium-high heat in a large soup pot or Dutch oven. Add the diced onion, carrot, and celery, and cook for about 5 minutes.
Add the mushrooms and a good pinch of salt and pepper. Cook, stirring regularly, until the mushrooms start to brown, about 10 minutes. Stir in the garlic at the last minute of the cooking time (if you add it earlier, it might turn bitter).
Add the barley, tomato paste, broth, herbs, spices, salt, and pepper. Bring to a boil, then reduce to a simmer; cook covered with a lid for about 20 minutes. After this time, check the barley for doneness. It should be tender but still chewy to the bite and not too soft or mushy.
Remove from the heat, stir in the fresh parsley, and season to taste if needed. Add a touch of broth if you prefer a thinner consistency. Serve it with crusty bread, more freshly ground black pepper, and shaved parmesan (if you don't keep it vegan). Enjoy!

Notes

Note: Barley will absorb the broth when left sitting in a pot after cooking. You might need to add more water or broth when reheating it. If the pot is still hot or warm, barley will keep cooking and lose its chewy texture.

Nutrition facts: The nutrition values are for one serving and are based on an online nutrition calculator. They are estimates only and should not be considered a substitute for a professional nutritionist’s advice. Please see my disclosure policies.

Nutrition