Description
Warm up with a bowl of our hearty Barley and Mushroom Soup, the ultimate comfort food for chilly evenings or a light lunch. This nutritious dish features chewy pearl barley, earthy cremini mushrooms, and a medley of fresh vegetables simmered in aromatic low-sodium vegetable broth. Ready in just 30 minutes, this quick recipe is perfect for impressing family and friends while being kind to your budget. Customize it by adding your favorite proteins or herbs for an extra twist. Serve alongside crusty bread or a vibrant salad for a well-rounded meal that nourishes both body and soul.
Ingredients
- 1 cup pearl barley
- 8 oz fresh cremini mushrooms, sliced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup carrots, diced
- 1 cup celery, chopped
- 1 tsp dried thyme
- Olive oil
Instructions
- Heat olive oil in a large pot over medium heat. Sauté the diced onion, carrots, and celery until softened (about 5 minutes).
- Add minced garlic and sliced mushrooms; cook until mushrooms are tender.
- Stir in rinsed pearl barley and dried thyme.
- Gradually pour in the vegetable broth; bring the mixture to a boil.
- Reduce heat to low and simmer uncovered for 25 minutes or until barley is tender.
- Season with salt and pepper to taste before serving.
Notes
For added protein, include cooked chicken or beans.
Stir in cream or coconut milk at the end for a creamy variation.
This soup freezes well—make extra portions for future meals!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Simmering
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 4g
- Sodium: 360mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 7g
- Protein: 7g
- Cholesterol: 0mg