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- 1 cup pearl barley - 2 tablespoons olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 2 cups mixed mushrooms (cremini, shiitake, and button), sliced - 2 medium carrots, diced - 2 stalks celery, diced - 4 cups vegetable broth - 2 cups kale or spinach, chopped - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and pepper to taste

Hearty Mushroom and Barley Soup

Discover the nourishing goodness of Hearty Mushroom and Barley Soup, a comforting dish perfect for any season. Packed with nutritious ingredients like pearl barley, mixed mushrooms, and vibrant greens, this soup not only delights your taste buds but also supports your health. Follow our easy step-by-step guide to create this hearty meal, ideal for cozy dinners or meal prep. Embrace the rich flavors and simple ingredients for a delicious, satisfying experience.
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Ingredients
  

1 cup pearl barley

1 tablespoon olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

3 cups mixed mushrooms (cremini, shiitake, and button), sliced

2 medium carrots, diced

2 celery stalks, diced

1 teaspoon dried thyme

1 teaspoon dried rosemary

6 cups vegetable broth

2 cups kale or spinach, chopped

1 tablespoon soy sauce or tamari

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Barley: Begin by rinsing the pearl barley thoroughly under cold running water in a fine mesh strainer. This step removes any dust or impurities. Once rinsed, allow it to drain and set aside.

    Sauté the Aromatics: In a large pot or Dutch oven, warm the olive oil over medium heat. Add the finely chopped onion and sauté for approximately 3-4 minutes, or until it turns translucent and soft. Next, stir in the minced garlic and cook for another minute until it becomes fragrant.

      Add the Vegetables: Incorporate the sliced mixed mushrooms, diced carrots, and celery into the pot. Cook this vegetable mixture for about 5-7 minutes, stirring occasionally, until the mushrooms are tender and have released their moisture.

        Seasoning: Sprinkle in the dried thyme and rosemary, stirring well to evenly coat the vegetables with the aromatic herbs. Season the mixture with salt and pepper to taste, allowing the flavors to meld.

          Combine Ingredients: Carefully pour in the vegetable broth, stirring to combine. Bring the mixture to a rolling boil. Once boiling, add the drained pearl barley, then reduce the heat to a gentle simmer.

            Simmer the Soup: Cover the pot with a lid and let the soup simmer for approximately 30-40 minutes. Stir occasionally to prevent sticking, until the barley is tender and the flavors have harmonized beautifully.

              Add Greens and Final Touches: When the barley is al dente, stir in the chopped kale or spinach along with the soy sauce. Allow the soup to simmer for an additional 5-10 minutes, just until the greens are wilted and tender.

                Taste and Serve: Before serving, taste the soup and adjust the seasoning if necessary, adding more salt, pepper, or soy sauce as desired. Ladle the hearty soup into bowls and garnish each serving with a sprinkle of freshly chopped parsley for a vibrant touch.

                  Prep Time, Total Time, Servings: 15 min | 55 min | 6 servings

                    - Presentation Tips: Serve the soup in rustic bowls to enhance its earthy appeal. Accompany it with crusty bread for a complete meal, and a sprig of parsley on top for a pop of color.