Name: Mushroom Barley Soup Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Eastern European
Ingredients: 2 tbsp olive oil or butter; 1 medium onion, diced; 2 carrots, diced; 2 celery stalks, diced; 3 garlic cloves, minced; 1 lb (450 g) mushrooms, sliced (cremini, button, or mixed); 8 cups vegetable or beef broth; ¾ cup pearl barley, rinsed; 2 bay leaves; 1 tsp dried thyme (or 2 tsp fresh thyme); ½ tsp dried rosemary (optional); ½ tsp black pepper; Salt, to taste; 2 tbsp fresh parsley, chopped

Description

A cozy, earthy soup made with tender mushrooms, chewy barley, and aromatic vegetables simmered in a rich broth. Perfect for a nourishing lunch or dinner on cool days.

Ingredients

Base Ingredients

2 tbsp olive oil or butter
1 medium onion, diced
2 carrots, diced
2 celery stalks, diced
3 garlic cloves, minced

Main Ingredients

1 lb (450 g) mushrooms, sliced (cremini, button, or mixed)
8 cups vegetable or beef broth
¾ cup pearl barley, rinsed
2 bay leaves
1 tsp dried thyme (or 2 tsp fresh thyme)
½ tsp dried rosemary (optional)
½ tsp black pepper
Salt, to taste

Garnish

2 tbsp fresh parsley, chopped

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Instructions

Heat Olive Oil or Butter: In a large pot, heat olive oil or butter over medium heat until melted and shimmering.
Sauté Aromatics: Add diced onion, carrots, celery, and minced garlic. Cook, stirring frequently, until the vegetables are softened and fragrant, about 5-7 minutes.
Cook Mushrooms: Add the sliced mushrooms to the pot. Cook until they release their liquid and begin to brown, about 8-10 minutes, stirring occasionally to prevent sticking.
Add Broth and Seasonings: Pour in the vegetable or beef broth, then stir in rinsed pearl barley, bay leaves, dried thyme, rosemary (if using), salt, and black pepper. Mix well to combine all ingredients.
Bring to Boil and Simmer: Increase heat and bring the soup to a boil. Once boiling, reduce heat to low, cover the pot, and let it simmer gently for 45–50 minutes, or until the barley is tender and soup flavors meld.
Final Touches: Remove the bay leaves from the soup. Taste and adjust seasoning with additional salt and pepper as needed. Ladle soup into bowls and garnish with chopped fresh parsley before serving.

Notes

For a richer flavor, use half vegetable broth and half beef broth.
This soup can be prepared in a slow cooker: cook on low for 6–7 hours or high for 3–4 hours.
Add a splash of balsamic vinegar or soy sauce at the end of cooking to deepen the flavor.
Store leftovers in the fridge for 4–5 days and freeze well for future meals.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Soup, Main Dish
Method: Stovetop
Cuisine: Eastern European, American