Imagine a soul-warming soup that combines the earthy richness of three distinct mushrooms with hearty pearl barley, creating a culinary masterpiece that will transport your taste buds to flavor heaven! This Three Mushroom Barley Soup isn't just a recipe—it's a cozy embrace in a bowl, perfect for chilly evenings or when you need a nutritious, satisfying meal that will make everyone at the table ask for seconds.
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup sliced mushrooms (shiitake, cremini, button)
- 1 cup pearl barley
- 6 cups vegetable broth
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: olive oil, diced onion, minced garlic, sliced mushrooms, pearl barley, vegetable broth, thyme, salt, and pepper.
- In a large pot, heat 1 tablespoon of olive oil over medium heat. Once the oil is hot, add the diced onion and sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
- Add the minced garlic to the pot and sauté for an additional 1-2 minutes, stirring frequently to prevent the garlic from burning.
- Next, incorporate the sliced mushrooms into the pot. Stir well and cook for about 5-7 minutes, or until the mushrooms are tender and have released their moisture.
- Once the mushrooms are cooked, add 1 cup of pearl barley to the pot. Stir to combine all the ingredients, allowing the barley to toast slightly for about 2 minutes.
- Pour in 6 cups of vegetable broth, ensuring that all the barley is submerged. Add 1 teaspoon of thyme, and season with salt and pepper to taste.
- Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 30 minutes. Stir occasionally to prevent the barley from sticking to the bottom of the pot.
- After 30 minutes, check the barley for doneness. It should be tender but still have a slight bite. If it needs more time, continue to simmer for an additional 5-10 minutes.
- Once the barley is cooked to your liking, taste the soup and adjust the seasoning with more salt and pepper if needed.
- Remove the pot from heat and let the soup cool slightly before serving. Ladle the Three Mushroom Barley Soup into bowls and enjoy warm.
Tips
- Mushroom Selection: Use a mix of shiitake, cremini, and button mushrooms for a complex, layered flavor profile. Fresh mushrooms work best for maximum taste.
- Toasting Barley: Take an extra minute to toast the barley in the pot before adding liquid. This step enhances the nutty flavor and adds depth to your soup.
- Broth Matters: Use a high-quality vegetable broth or make your own for the most robust flavor. Homemade broth can elevate this soup from good to extraordinary.
- Stirring Technique: Stir occasionally during simmering to prevent barley from sticking and ensure even cooking.
- Consistency Control: If the soup becomes too thick, simply add a bit more broth. If too thin, let it simmer uncovered to reduce.
- Make-Ahead Friendly: This soup tastes even better the next day, so don't hesitate to make it in advance. The flavors will continue to develop and meld overnight.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 35g
Protein: 6g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
