SoupMain Course

Mushroom Barley Soup

Name: Mushroom Barley Soup
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: polish
Ingredients: 0.5 cup pearl barley rinsed; 1.5 tbsp olive oil; 1 pcs yellow onion chopped; 1 pcs carrot diced; 1 pcs celery stalk diced; 250 g cremini mushroom sliced; 2 clove garlic minced; 6 cup vegetable broth; 1 pcs dried bay leaf; 2 tbsp fresh dill chopped; 0.5 tsp salt; 0.25 tsp black pepper freshly ground

This hearty vegan mushroom barley soup is packed with umami flavor and wholesome ingredients. Earthy mushrooms and tender barley are simmered in a rich vegetable broth, creating a comforting and satisfying meal. It's a perfect soup for a chilly day.

An original recipe by Forkin

Total time: 1 hr 5 min
Serves: 4
Difficulty: Medium
Per serving: 191 kcal

VeganVegetarian

Allergen information: may contain celery and gluten. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

0.5 cuppearl barley, rinsed
1.5 tbspolive oil
1 pcsyellow onion, chopped
1 pcscarrot, diced
1 pcscelery stalk, diced
250 gcremini mushroom, sliced
2 clovegarlic, minced
6 cupvegetable broth
1 pcsdried bay leaf
0.5 tspsalt
0.25 tspblack pepper, freshly ground

garnish

2 tbspfresh dill, chopped

Equipment

large pot · cutting board · knife

The method

Step by step

1
Rinse the pearl barley under cold water until the water runs clear, then set aside.
About 2 min
2
Heat the olive oil in a large pot or Dutch oven over medium heat.
About 1 min
3
Add the yellow onion, carrot, and celery to the pot and sauté for 5-7 minutes until softened.
About 7 min
Cook’s note: Stir occasionally to prevent sticking.
4
Add the cremini mushrooms and cook for another 5-8 minutes, stirring frequently, until they release their moisture and start to brown.
About 8 min
5
Stir in the garlic and cook for 1 minute until fragrant.
About 1 min
Cook’s note: Do not let the garlic burn.
6
Pour in the vegetable broth, add the rinsed pearl barley, and the bay leaf.
About 1 min
7
Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 30-35 minutes, or until the barley is tender.
About 35 min
Cook’s note: Check occasionally and stir to ensure barley doesn't stick to the bottom.
8
Remove the bay leaf from the soup.
9
Season the soup with salt and black pepper to taste.
10
Ladle the hot soup into bowls and garnish with fresh dill before serving.

Per serving

Nutrition

68%Score

Calories: 190.7kcal
Protein: 6.5g
Carbs: 28.3g
Fat: 6.6g
Fibre: 5.4g
Sugar: 4.9g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover soup in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop over medium-low heat or in the microwave until warmed through, adding a splash of broth or water if too thick.