Discover The Secret To Perfect Mushroom Barley Soup With These Simple Steps

Cook vegetables and mushrooms in olive oil, then add barley, broth, and herbs. Simmer until the barley and potatoes are tender, seasoning to taste. For extra richness, stir in cream and serve garnished with parsley.

To make mushroom barley soup, saut onions, carrots, celery, and garlic in olive oil until softened. Add mushrooms and cook until they release moisture, optionally deglazing with white wine for depth. Stir in barley, broth, thyme, and a bay leaf, bringing it to a boil before simmering for 45 minutes. Add diced potatoes and continue cooking until tender. Adjust seasoning, add optional cream for a creamy texture, and garnish with fresh parsley. Serve with crusty bread for a complete, comforting meal.

Ingredients:

• 1 cup pearl barley (rinsed)
• 200 grams mushrooms (button, cremini, or a mix of shiitake and porcini)
• 1 medium onion (finely chopped)
• 2 cloves garlic (minced)
• 2 carrots (diced)
• 2 celery stalks (diced)
• 1 potato (peeled and cubed)
• 1 bay leaf
• 1 tsp dried thyme (or 2 sprigs fresh thyme)
• 6 cups vegetable or chicken broth (low sodium)
• 2 tbsp olive oil (or butter)
• Salt and pepper to taste
• Fresh parsley for garnish

Optional Ingredients:

• cup dry white wine (optional for deglazing)
• 1 tsp soy sauce (optional for umami flavor)
• cup heavy cream (optional for a creamy texture)

Instructions:

1. Prepare the Barley:

• Rinse the pearl barley under cold water and set aside.
• If you prefer a quicker cooking time, soak the barley in water for an hour before cooking.

2. Saut the Vegetables:

• Heat 2 tablespoons of olive oil (or butter) in a large pot over medium heat.
• Add the chopped onion, carrots, and celery. Saut for about 5 minutes, until the vegetables are soft and slightly golden.
• Add the minced garlic and cook for an additional 1-2 minutes until fragrant, being careful not to burn the garlic.

3. Cook the Mushrooms:

• In the same pot, add the mushrooms. Saut for another 5-7 minutes, allowing them to release their moisture.
• For more depth of flavor, you can add the optional dry white wine at this stage. Stir until the wine has evaporated.

4. Add Seasoning and Barley:

• Stir in the thyme, bay leaf, and a pinch of salt and pepper. Add the rinsed barley to the pot.
• Pour in the vegetable or chicken broth, and bring the mixture to a boil.

5. Simmer the Soup:

• Reduce the heat to a gentle simmer. Cover the pot and cook for about 45-50 minutes or until the barley is tender. Stir occasionally to ensure nothing sticks to the bottom.
• If you notice the soup getting too thick, you can add more broth or water.

6. Final Adjustments:

• Once the barley is fully cooked, add the cubed potatoes. Continue cooking for another 10-15 minutes until the potatoes are tender.
• For an extra umami kick, stir in the optional soy sauce or a dash of balsamic vinegar.

7. Optional Creamy Texture:

• For a creamy version, stir in the heavy cream at the end. Heat gently for another 2-3 minutes without boiling.

8. Serve and Garnish:

• Remove the bay leaf and adjust the seasoning with salt and pepper.
• Ladle the soup into bowls and garnish with fresh parsley or a drizzle of olive oil.
• Serve with crusty bread or a side salad for a complete meal.

Tips for a Perfect Mushroom Barley Soup:

• Mushroom Variety: For richer flavor, use a mix of mushrooms like shiitake or porcini in addition to button mushrooms.
• Barley Texture: If you like your barley softer, cook it longer, but note that barley absorbs liquid as it sits. Add more broth if the soup thickens too much after resting.
• Make it Vegan: Use vegetable broth and skip the cream or replace it with coconut milk or cashew cream.
• Leftovers: The soup thickens as it cools, so when reheating, add a little water or broth to loosen it.

Enjoy your comforting and wholesome Mushroom Barley Soup.