Mushroom Barley Soup Recipe
Hearty mushrooms, chopped vegetables, and tender pearl barley make up this simple and satisfying mushroom barley soup. As comforting as your favorite deli's barley soup, but with even more flavor and a subtle smoky finish! Vegan and Mediterranean diet friendly.
Ingredients
- Extra virgin olive oil (I used Private Reserve Greek EVOO)
- 16 oz baby bella mushrooms, cleaned well and halved or sliced
- Kosher salt
- 1 yellow onion, chopped
- 4 garlic cloves, chopped
- 2 celery stalks, chopped
- 1 carrot, chopped
- 8 oz white mushrooms, cleaned and chopped
- ½ cup canned crushed tomatoes
- Black pepper
- 1 tsp coriander
- ½ tsp to ¾ tsp smoked paprika
- ½ tsp cumin
- 6 cups low-sodium broth (vegetable broth or beef broth)
- 1 cup pearl barley rinsed
- ½ cup packed chopped parsley
Directions
- 1
In a large Dutch Oven, heat extra virgin olive oil over medium-high heat until shimmering but not smoking. Add baby bell mushrooms and cook until mushrooms soften and gain some color (about 5 minutes or so). Remove from the pot and set aside for now.
- 2
In the same pot, add a little more extra virgin olive oil. Add onions, garlic, celery, carrots, and chopped white mushrooms. Cook for 4 to 5 minutes over medium-high heat. Season with salt and pepper.
- 3
Now, add crushed tomatoes and spices (coriander, smoked paprika, cumin). Cook for 3 minutes or so, tossing regularly.
- 4
Add broth and pearl barley. Bring to a rolling boil for 5 minutes, then turn heat down. Cover and let simmer over low heat for about 30 minutes or until the barley is tender and cooked through.
- 5
Add the cooked bella mushrooms back to the pot and stir to combine. Cook for about 5 minutes or so until mushrooms are well warmed through.
- 6
Finish with fresh parsley. Transfer to serving bowls and enjoy!