Barley and Mushroom Soup Recipe

Looking for a hearty and comforting soup? Try this Barley and Mushroom Soup made with tender barley, earthy mushrooms, and a rich, savory chicken broth. Packed with nutrients, this easy-to-make vegetable barley soup is the perfect meal for chilly days. Whether you’re looking for a healthy dinner option or a satisfying lunch, this homemade barley soup offers a wonderful balance of flavors. Ready in just one hour, this soup is a must-try for those craving a cozy, filling dish that’s both nutritious and delicious. Serve it with a dollop of sour cream for an extra creamy touch! Perfect for meal prepping, this barley soup is also great for freezing, so you can enjoy it anytime.

Ingredients:

• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1/2 cup barley (rinsed)
• 2 medium onions (diced)
• 1/2 lb mushrooms (thinly sliced)
• 8 cups reduced-sodium chicken broth
• 1 large carrot (thinly sliced)
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 2 tbsp minced parsley or dill (for garnish)
• Sour cream (optional, for serving)

Instructions:

1. Start by preparing your ingredients: dice the onions, slice the mushrooms, and thinly slice the carrot.
2. In a large soup pot, heat the olive oil and unsalted butter over medium heat. Add the rinsed barley and diced onions to the pot, and cook for about 5 minutes, stirring occasionally.
3. Add the sliced mushrooms and cook for an additional 5 minutes, or until the mushrooms have released their liquid and it has evaporated.
4. Pour in the chicken broth, add the sliced carrot, salt, and black pepper. Stir well, then bring the soup to a boil. Skim off any impurities that float to the top.
5. Once the soup is boiling, reduce the heat, cover, and let it simmer on low for about 1 hour, stirring every 15 minutes.
6. Once cooked, remove the soup from the heat and sprinkle with minced parsley or dill for garnish. Serve hot, with a dollop of sour cream if desired.

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Tips

• Use a hearty mushroom variety: Cremini or shiitake mushrooms can add a deeper flavor to the soup.
• Cooking time may vary: Make sure the barley is tender and the soup is flavorful. You can simmer longer if needed for an even richer taste.
• Don’t skip the skimming step: Removing the impurities will ensure your broth remains clear and clean.

Variations and Substitutions

• Vegetarian Version: Use vegetable broth in place of chicken broth for a vegetarian-friendly option.
• Add Protein: If you want to add protein, try incorporating cooked chicken or turkey into the soup.
• Herb variations: Replace parsley or dill with thyme, rosemary, or bay leaves for a different flavor profile.

FAQs

Can I use pearl barley instead of regular barley? Yes, pearl barley cooks faster but has a slightly different texture. It will work well in this soup.

Can I make this soup ahead of time? Absolutely! This soup tastes even better the next day as the flavors have time to meld together.

Is it okay to freeze this soup? Yes, this soup freezes very well. Let it cool completely before transferring it to an airtight container for freezing.

Serving Suggestions

• With bread: Serve the soup with crusty bread, a side salad, or a grilled cheese sandwich for a complete meal.
• With a sprinkle of cheese: Add a sprinkle of grated Parmesan for a creamy finish.
• Top with croutons: Crunchy homemade croutons can add an enjoyable texture to your soup.

Why You’ll Love This Recipe

This Barley and Mushroom Soup is a perfect comfort food for cozy nights. With its hearty and filling texture, the combination of nutty barley, earthy mushrooms, and rich broth will leave you feeling satisfied. It’s simple, wholesome, and makes for a great make-ahead meal. Plus, it’s easily customizable and can be served as a main dish or as a starter!