Mushroom Barley Soup
What makes this mushroom barley soup so satisfying is a mix of mushrooms, carrots, celery, onion, and tender barley. Easy, fast, and eminently slurp-able.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 1 medium celery stalk, diced
- 2 cloves garlic, minced
- Salt and freshly ground black pepper
- 8 ounces cremini mushrooms, cleaned, halved, and thinly sliced
- 1/2 cup pearled barley
- 6 cups mushroom broth
- 1 tablespoon tamari or soy sauce
- 1/4 cup thinly sliced scallions (whites and light greens), for garnish
Instructions
- Heat the oil in a large saucepan over medium heat. Stir in the onion, carrots, celery, and garlic, and season with salt and pepper. Cook until softened but not browned, 4 to 6 minutes.
- Stir in the mushrooms and cook, stirring, occasionally until softened, and browned, 5 to 8 minutes.
- Add the barley and cook, stirring constantly for 1 minute.
- Pour in the mushroom stock and bring to a simmer. Adjust the heat to maintain a simmer and cook until the barley is tender, about 30 minutes.
- Stir in the soy sauce, taste, and adjust the seasoning, if needed. Serve hot, garnished with sliced scallions.
Notes
- Storage--Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
- Reheating--Reheat the soup in the microwave or in a saucepan over medium-low heat until warmed through.
- Dietary--This recipe is suitable for vegan and dairy-free diets.
Nutrition
Serving: 1bowl | Calories: 206kcal | Carbohydrates: 28g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 846mg | Fiber: 6g | Sugar: 3g