Description
Warm up with a bowl of Hearty Mushroom Barley Soup, a comforting and nutritious dish that’s perfect for any occasion. This vegan-friendly soup combines earthy mushrooms and tender barley simmered in a rich tomato broth. Ideal as a main course or as a starter, it’s not only easy to prepare but also versatile enough to suit various palates. In just about 40 minutes, you can create a warming meal that’s perfect for cozy dinners or quick weeknight meals. Enhance your dining experience with crusty bread or a fresh salad on the side.
Ingredients
Scale
- 1 ½ tablespoon extra virgin olive oil
- 1 medium-sized onion, diced
- 1 carrot, diced
- 1 celery rib, diced
- 1 lb (450 grams) Mushrooms (portobello and shitake)
- 3 garlic cloves, minced
- 1 cup (180 grams) pearled barley, rinsed and drained
- ¼ cup tomato paste
- 5 cups (1.2 L) low-sodium vegetable broth
- ½ teaspoon thyme
- ½ teaspoon rosemary
- ½ teaspoon smoked sweet paprika
- ¼ teaspoon chili flakes, or more if you like
- 1 teaspoon salt, or more to taste
- ⅛ teaspoon black pepper
- 2–3 tablespoon fresh parsley, chopped
Instructions
- Rinse mushrooms and slice half while chopping the other half; set aside.
- Heat olive oil in a large pot over medium-high heat; sauté onion, carrot, and celery for 5 minutes.
- Add mushrooms, salt, and pepper; cook until browned (about 10 minutes). Stir in minced garlic.
- Combine barley, tomato paste, vegetable broth, thyme, rosemary, paprika, chili flakes, salt, and pepper. Bring to boil then simmer for 20 minutes.
- Check barley for tenderness; adjust seasoning if necessary and stir in chopped parsley before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 4g
- Sodium: 360mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg