Hearty Mushroom Barley Soup
A deeply savory, warming soup built on sautéed mushrooms, pearl barley, and aromatic vegetables. Finished with fresh thyme and a splash of sherry vinegar for brightness.
- Total time
- 50 min
- Servings
- 6
- Calories
- 186
- Protein
- 6g
Ingredients
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Open the appInstructions
Step 1
Slice mushrooms in half if they are large; leave smaller ones whole.
Step 2
Dice onion, carrot, and celery into 1/4-inch pieces. Mince garlic.
Step 3
Heat olive oil in a large pot over medium-high heat until shimmering, ~90 seconds.
Step 4
Add mushrooms in a single layer. Don't stir for 3 minutes until golden.
Step 5
Stir, cook 2 more minutes until mushrooms release their liquid and edges darken.
Step 6
Add onion, carrot, and celery. Sauté, stirring, until softened, ~5 minutes.
Step 7
Add garlic, cook 30 seconds stirring until fragrant.
Step 8
Pour in vegetable broth, add barley, bay leaves, and thyme sprigs.
Step 9
Bring to a boil, then reduce heat to low, cover, and simmer 30 minutes.
Step 10
Uncover, stir in vinegar. Taste and season with salt and pepper.
Step 11
Remove bay leaves and thyme sprigs. Ladle into bowls.
Step 12
Serve hot with crusty bread and a grind of fresh black pepper.
Tools you’ll need
- large pot (5-quart minimum)
- cutting board
- sharp knife
- wooden spoon or ladle
- measuring cups and spoons
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