There’s something utterly comforting about a bowl of Savory Mushroom and Barley Soup, especially on those chilly evenings when you crave something warm and hearty. This recipe is a personal favorite of mine, passed down from my grandmother, whose kitchen always smelled of earthy mushrooms and fresh herbs.
- 1 cup pearl barley,
- 2 tablespoons olive oil,
- 1 onion, diced,
- 2 cloves garlic, minced,
- 1 pound mushrooms, thinly sliced,
- 6 cups vegetable broth,
- 2 carrots, diced,
- 2 celery stalks, diced,
- Salt and pepper to taste,
- Fresh parsley, for garnish
Rinse the pearl barley under cold water until the water runs clear. Set aside to drain.
In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, cooking until the onion is translucent and fragrant, about 5 minutes.
Add the sliced mushrooms to the pot and cook, stirring occasionally, until they are golden brown and have released their moisture, about 10 minutes.
Add the pre-rinsed barley, diced carrots, and celery to the pot along with the vegetable broth. Season with salt and pepper to taste. Bring to a boil, then reduce heat and simmer, covered, until the barley is tender, about 30-40 minutes.
Once the barley is tender and the soup has thickened, adjust seasonings as needed. Serve hot, garnished with freshly chopped parsley.
Final words
Thank you for trying out this Savory Mushroom and Barley Soup recipe! It’s a dish that brings comfort and warmth, perfect for any season. Don’t forget to explore other recipes on our site for more delicious inspirations. Happy cooking!
Tags
savory mushroom barley soup, vegetarian soup recipe, hearty soup meals, easy mushroom soup
