How to make Mushroom Barley Soup? (Perfect for Meatless Days)

One of my personal favorites and a dish full of flavor and goodness is mushroom barley soup.

Ideal as a vegetarian main course or for Meatless Monday, but feel free to add beef, chicken, or turkey.

Use wild mushrooms if you can, otherwise, fresh mushrooms from the store or canned mushrooms will do. a scoop of mushroom barley soup is removed from the saucepan in close-up

Fast and delicious!

Due to its simplicity, this is one of our all-time favorite recipes. All it takes to make this delicious hearty soup that everyone will adore is one pot and three simple steps!

Even though mushroom barley soup is created without meat, it is nevertheless filling and easy on the wallet. It’s ideal for large crowds!

Components & Alterations

Just a few simple ingredients—fresh vegetables, herbs, broth, barley, and, of course, all the mushrooms!

MUSHROOMS Wild, supermarket-bought, or even canned! In this soup, they’ll all taste fantastic.

BARLEY This soup calls for pearl barley, but you may use any variety you have. No malt? Replace with rice!

VEGETABLES Diced onion, celery, and carrot are cooked in stock and with mushrooms. Add any extra vegetables you have in your fridge or garden without hesitation!

This soup contains beef broth, but if you’re a vegetarian, you may substitute mushroom broth (or vegetable broth)!

VARIATIONS Add any beef or chicken that is left over that you want to use up! To add more nutrition and color to your soup, try adding a can of great northern beans or even corn!

Mushroom Barley Soup Recipe

Hearty and nutritious mushroom barley soup comes together quickly.

1. In butter, saute onions, carrots, and celery until the onions are soft.
2. Bring to a boil the remaining ingredients as directed in the recipe below.
3. Until the barley is tender, lower the heat to a simmer.

Serve alongside a nice basket of steaming 30-minute dinner rolls, a dollop of sour cream, and some croutons.

For a tasty version of beef barley soup, include some leftover roast meat.

How to Make the Perfect Soup

• To ensure that the onions, carrots, and celery cook at the same rate, chop them into uniform pieces.
• If using fresh mushrooms, use a paper towel to wipe off any debris. Try substituting other types of mushrooms for the standard button white variety to create a fancier soup. Why not give oyster, shiitake, porcini, or crimini mushrooms a try?
• Leftover mushroom barley soup can be kept in the fridge for up to 5 days if it is placed in an airtight container.
• Ladle the mushroom soup into zippered bags before freezing. Label the bags with the date and they should last for about two months.

Barley and Mushroom Soup

Mushroom Soup is filling, nutritious, and flavorful!

Ingredients

• 1 tablespoon butter
• 1 onion diced
• 8 ounces of mushrooms sliced or 1 can of mushrooms
• 1 carrot diced
• 1 rib celery chopped
• 6 cups beef broth or vegetable broth
• ⅔ cup pearl barley
• 1 bay leaf
• 1 ½ teaspoon Worcestershire sauce
• ¼ teaspoon dried thyme leaves
• 1 teaspoon soy sauce

Instructions

1. In a sizable saucepan over medium heat, cook onion, carrot, and celery in butter until the onion is soft. For an additional five minutes, add the mushrooms.
2. Add the other ingredients and cook while stirring.
3. Barley should be cooked for 30-35 minutes at a simmer after reducing the heat.
4. Serve after removing the bay leaf.

Notes

• For up to four days, leftovers should be kept in the refrigerator in an airtight container.
• Freeze for up to 4 months in labeled zip-top bags.

Nutrition information

Serving: 1.25cups | Calories: 199 | Carbohydrates: 33g | Protein: 12g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 816mg | Potassium: 1127mg | Fiber: 7g | Sugar: 4g | Vitamin A: 2680IU | Vitamin C: 5mg | Calcium: 25mg | Iron: 1mg