Mushroom Barley Soup
Browned mushrooms, pearl barley and vegetables in a savory thyme broth. A one-pot soup for cool evenings.
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15m
6
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Ingredients
- 2 tablespoons (30 ml) olive oil, divided
- 1 pound (454 g) cremini mushrooms, wiped clean and sliced 1/4 inch thick
- 1 medium yellow onion (about 150 g), diced
- 2 medium carrots (about 150 g), cut into 1/4-inch dice
- 2 celery stalks (about 100 g), diced
- 4 garlic cloves, minced
- 2 tablespoons (32 g) tomato paste
- 1 teaspoon dried thyme
- 1 cup (200 g) dry regular pearl barley, rinsed and drained; not quick-cooking or hulled barley
- 6 cups (1.4 liters) low-sodium vegetable broth
- 2 cups (475 ml) water, plus more as needed
- 1 tablespoon (15 ml) reduced-sodium soy sauce
- 1 bay leaf
- 1/2 teaspoon fine salt, plus more to taste
- 1/4 teaspoon ground black pepper
- 1 tablespoon (15 ml) fresh lemon juice
- 2 tablespoons chopped fresh parsley
Instructions
- 1
Brown the mushrooms
Heat 1 tablespoon olive oil in a 5- to 6-quart heavy pot over medium-high heat. Add half the mushrooms in a single layer and cook for about 6 minutes, stirring occasionally, until their liquid evaporates and the edges brown. Transfer to a plate. Add the remaining tablespoon oil and repeat with the rest of the mushrooms. Reserve both batches; browning in batches takes about 12 minutes.
- 2
Soften the vegetables
Reduce the heat to medium. Add the onion, carrots and celery to the same pot and cook for 7 minutes, stirring frequently. If the pot looks dry, add a splash of the measured water rather than extra oil. Add the garlic, tomato paste and thyme and stir for 1 minute, loosening any browned bits without letting the garlic burn.
- 3
Add the barley and broth
Return the mushrooms and their juices to the pot. Add the rinsed pearl barley, vegetable broth, remaining measured water, soy sauce, bay leaf, salt and pepper. Stir well and bring to a boil over medium-high heat, about 5 minutes.
- 4
Simmer until tender
Reduce to a gentle simmer and partially cover. Cook for 40 to 45 minutes, stirring every 10 minutes, until the barley is tender with a gentle chew and the carrots are soft. Start checking the barley at 35 minutes; some brands or higher elevations need longer. If it is still hard in the center, continue simmering and checking every 5 minutes. Add hot water 1/2 cup at a time if the soup becomes too thick.
- 5
Finish and portion
Discard the bay leaf. Stir in the lemon juice and parsley, then taste and adjust salt and pepper. The recipe makes approximately 10 cups, depending on evaporation; divide equally among six bowls, about 1 2/3 cups each. The 85-minute total allows 15 minutes of preparation and about 70 minutes of cooking; extend it if your barley needs more time.
Chef's Tips
Use regular pearl barley: quick-cooking barley will soften sooner, while hulled barley takes longer and needs different timing. The recipe is vegan with vegetable broth and contains barley gluten and soy; it is not gluten-free. Nutrition is estimated per one-sixth of the pot using the listed weights, broth with about 140 mg sodium per cup, reduced-sodium soy sauce and the listed salt; brands and extra seasoning change the values. Bread and other accompaniments are excluded. Barley absorbs broth as it sits, so loosen leftovers with water while reheating. Divide into shallow containers and refrigerate within 2 hours (1 hour above 90°F), keep at 40°F or below and use within 3 to 4 days. Freeze for up to 3 months for best quality, thaw in the refrigerator, and reheat to 165°F; bring soup to a rolling boil while stirring.
Nutrition Facts
Frequently Asked Questions
Everything you need to know about making this mushroom barley soup
How long does it take to make Mushroom Barley Soup?
The listed total time is 85 minutes. Prep time is 15 minutes and cooking time is 70 minutes. Follow the instructions for any resting or chilling steps.
How many servings does this Mushroom Barley Soup recipe make?
This recipe yields 6 servings.
What is the difficulty level of this Mushroom Barley Soup recipe?
The listed difficulty level is easy.