Barley and Mushroom Soup Recipe

Barley and Mushroom Soup Recipe is made with pearl barley, vegetable or chicken broth, olive oil, onion, garlic, carrots, celery, mushrooms, dried thyme, dried oregano, salt, pepper, fresh spinach, fresh parsley, and lemon juice. This hearty barley and mushroom soup recipe creates a nourishing dinner that takes about 1 hour to prepare and can serve up to 6 people.

Barley and Mushroom Soup Ingredients

• 1 cup pearl barley (rinsed under cold water)
• 8 cups low-sodium vegetable or chicken broth
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 pound mushrooms (such as cremini or shiitake), sliced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 2 cups fresh spinach (optional)
• Fresh parsley, chopped (for garnish)
• Juice of 1 lemon (optional for brightness)

Barley and Mushroom Soup Instructions

1. Rinse the barley under cold running water in a fine mesh strainer. Set aside.
2. In a large pot, heat the olive oil over medium heat.
3. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened.
4. Stir in the minced garlic and sliced mushrooms. Cook for an additional 5-7 minutes until the mushrooms are tender and have released their moisture.
5. Add the rinsed barley to the pot. Pour in the vegetable or chicken broth, then add the dried thyme and oregano. Season with salt and pepper to taste. Mix well.
6. Bring the soup to a boil. Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 45 minutes or until the barley is tender.
7. If using, stir in the fresh spinach during the last 5 minutes of cooking until wilted.
8. Before serving, taste the soup and adjust the seasoning with more salt, pepper, or lemon juice as desired.
9. Ladle the soup into bowls and garnish with fresh chopped parsley. Serve with crusty bread or a side salad for a complete meal. Enjoy!

Recipe Tips

• Use Homemade Broth: If possible, use homemade vegetable or chicken broth for a richer flavor. If using store-bought broth, opt for low-sodium versions to control the saltiness of the soup.
• Add Fresh Herbs: For an extra burst of flavor, add fresh herbs like thyme or parsley during the last few minutes of cooking. This will brighten the soup and enhance its aroma.
• Incorporate a Splash of Wine: Deglaze the pot with a splash of white wine after sautéing the vegetables. This will add a layer of complexity to the flavor profile.

How To Store Barley and Mushroom Soup

Refrigerate: Cool the barley and mushroom soup completely. Then, either cover the pot with a lid or transfer the soup to an airtight container. It can be stored in the refrigerator for up to 3-4 days.

Freeze: For extended storage, freeze the soup. First, let it cool completely, then ladle it into freezer-safe containers, leaving some space at the top for expansion. The soup can be frozen for up to 2-3 months. When ready to eat, thaw it overnight in the refrigerator before reheating.

How to Reheat Leftover Barley and Mushroom Soup

In The Oven: Preheat the oven to 350°F (175°C). Place the leftover barley and mushroom soup in an oven-safe dish and cover it with aluminum foil. Reheat for about 15-20 minutes, or until it is hot all the way through.

In The Microwave: Put a portion of the soup in a microwave-safe bowl and cover it loosely with a microwave-safe lid or plastic wrap. Heat on high for 2-3 minutes, stirring halfway through to ensure even warming.

On the Stovetop: Pour the leftover soup into a saucepan and heat over medium heat. Stir occasionally and cook for about 5-10 minutes, or until the soup is heated through.

What To Serve Barley and Mushroom Soup

Barley and Mushroom Soup pairs well with crusty bread, grilled cheese sandwiches, salads, and garlic bread. It can also be served alongside roasted vegetables, quinoa, rice, and cheese quesadillas for better savoring of the meal.

Frequently Asked Questions

Is there a gluten-free option for this recipe?

Yes! You can substitute pearl barley with gluten-free grains like quinoa or brown rice to make the soup gluten-free. Just adjust the cooking time as needed.

Can I add other vegetables to the soup?

Absolutely! Feel free to add vegetables like bell peppers, zucchini, or peas to enhance the flavor and nutrition of the soup.

How do I make this soup vegan?

To make the soup vegan, simply use vegetable broth instead of chicken broth and omit any optional ingredients like cheese or cream.

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• Applebee’s Chicken Tortilla Soup Recipe
• Tyler Florence French Onion Soup Recipe
• Beefy Onion Soup Recipe