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This flavorful and healthy mushroom soup is loaded with vegetables and tender barley. It’s a hearty and satisfying vegetarian soup that’s the perfect comfort food for chilly days.
Adapted with permission from the blog
Ingredients
- 3 Tbsp. olive oil or butter
- 1 large yellow onion or white onion, diced
- 2 celery ribs, diced
- 3 medium carrots, diced
- ¾ tsp. salt
- ½ tsp. black pepper
- 3 cloves garlic, crushed
- 1 pound white mushrooms, sliced
- ½ cup pearl barley, rinsed
- 2 Tbsp. tomato paste
- 1 Tbsp. soy sauce
- 4 cups vegetable broth or beef broth
- 1 bay leaf
- 1 Tbsp. fresh chopped thyme
- fresh parsley and chives for garnish
Preparation
1. In a large, heavy bottom pot or dutch oven, heat olive oil or butter. Add onion, celery, and carrot and sauté for 3 to 4 minutes, until onions are translucent and veggies begin to soften. Add salt, pepper, and garlic and cook for another minute until fragrant.
2. Add sliced mushrooms and cook for another 4 to 5 minutes, until their liquid releases and the volume is significantly reduced. Scrape up any browned bits from the bottom of the pot with a wooden spoon.
3. Add pearl barley, tomato paste, soy sauce, broth, bay leaf, and thyme and bring the soup to a boil. Reduce to a simmer, cover, and cook for 40 to 45 minutes, until the barley is tender.