mushroom barley soup
(Photo: Courtesy Jessica Rae/Big Delicious Life)

Mushroom Barley Soup

mushroom barley soup
Lock Icon

Unlock this article with Outside+.

Already have an Outside Account? Sign in

Outside+ Logo

Now 30% Off.
$4.99/month $3.49/month*

Get the one subscription to fuel all your adventures.


  • Map your next adventure with our premium GPS apps: Gaia GPS Premium and Trailforks Pro.
  • Read unlimited digital content from 15+ brands, including Outside Magazine, Triathlete, Ski, Trail Runner, and VeloNews.
  • Watch 600+ hours of endurance challenges, cycling and skiing action, and travel documentaries.
  • Learn from the pros with expert-led online courses.
Join Outside+


*Outside memberships are billed annually. You may cancel your membership at anytime, but no refunds will be issued for payments already made. Upon cancellation, you will have access to your membership through the end of your paid year. More Details

Jessica Rae

This flavorful and healthy mushroom soup is loaded with vegetables and tender barley. It’s a hearty and satisfying vegetarian soup that’s the perfect comfort food for chilly days.

Adapted with permission from the blog Big Delicious Life.

Servings
6
Prep Time
10 min
Cook Time
40 min
Duration
50 min

Ingredients

  • 3 Tbsp. olive oil or butter
  • 1 large yellow onion or white onion, diced
  • 2 celery ribs, diced
  • 3 medium carrots, diced
  • ¾ tsp. salt
  • ½ tsp. black pepper
  • 3 cloves garlic, crushed
  • 1 pound white mushrooms, sliced
  • ½ cup pearl barley, rinsed
  • 2 Tbsp. tomato paste
  • 1 Tbsp. soy sauce
  • 4 cups vegetable broth or beef broth
  • 1 bay leaf
  • 1 Tbsp. fresh chopped thyme
  • fresh parsley and chives for garnish

Preparation

1. In a large, heavy bottom pot or dutch oven, heat olive oil or butter. Add onion, celery, and carrot and sauté for 3 to 4 minutes, until onions are translucent and veggies begin to soften. Add salt, pepper, and garlic and cook for another minute until fragrant.

2. Add sliced mushrooms and cook for another 4 to 5 minutes, until their liquid releases and the volume is significantly reduced. Scrape up any browned bits from the bottom of the pot with a wooden spoon.

3. Add pearl barley, tomato paste, soy sauce, broth, bay leaf, and thyme and bring the soup to a boil. Reduce to a simmer, cover, and cook for 40 to 45 minutes, until the barley is tender.

Lead Photo: Courtesy Jessica Rae/Big Delicious Life

promo logo
sms