Ingredients
- 450 g cremini mushrooms sliced, about 1 pound
- 2 tablespoons olive oil divided
- 150 g onion diced, about 1 medium
- 150 g carrots diced, about 2 medium
- 100 g celery diced, about 2 stalks
- 3 garlic cloves minced
- 150 g dry pearl barley rinsed; not quick-cooking barley
- 6 cups low-sodium vegetable broth
- 1 cup water plus more as needed
- 1 teaspoon dried thyme
- 1 bay leaf
- 1/2 teaspoon fine salt or to taste, depending on broth
- 1/4 teaspoon black pepper
- 1 tablespoon lemon juice plus more to taste
- 2 tablespoons fresh parsley chopped
Equipment
- 1 Large heavy soup pot
- 1 Cutting board
- 1 Chef's knife
- 1 Measuring jug
Instructions
- Heat 1 tablespoon oil in a large heavy pot over medium-high heat. Add half the mushrooms in a loose layer and cook for 5–6 minutes, stirring occasionally, until their moisture evaporates and the edges brown. Transfer to a bowl. Repeat with the remaining oil and mushrooms.
- Return all mushrooms to the pot. Add onion, carrots and celery. Cook over medium heat for 5–7 minutes, stirring, until the onion softens. If the pot is dry, add a splash of water to release the browned bits. Add garlic and stir for 30 seconds.
- Add rinsed pearl barley, broth, water, thyme, bay leaf, salt and pepper. Bring to a boil, then lower the heat to maintain a gentle simmer. Partly cover and cook for 35–45 minutes, stirring occasionally, until the barley is tender with a slight chew. Check the package and allow longer if needed.
- Add extra water or broth if the soup has become thicker than you like. Simmer for another minute after adding liquid. Taste before adding more salt, since broth brands differ considerably.
- Remove and discard the bay leaf. Stir in lemon juice and parsley. Taste for brightness and seasoning. Divide among 6 bowls and serve hot; optional bread is not included in the nutrition estimate.
Nutrition
Calories: 190kcalCarbohydrates: 32gProtein: 6gFat: 5gSaturated Fat: 1gSodium: 450mgFiber: 5gSugar: 5g
Video
Notes
Nutrition is an approximate ingredient-based estimate for one-sixth of the batch, excluding bread. Broth and barley brands alter the numbers, especially sodium. Contains barley (gluten); check broth for additional allergens. Pearl barley is not the same as hulled barley or quick-cooking barley.
Refrigerate in shallow containers within 2 hours, or 1 hour above 90°F. Refrigerate at 40°F or below and use within 3–4 days. Reheat to 165°F; bring soup to a boil while stirring. The barley absorbs broth during storage, so add water when reheating. Freeze for up to 2 months for best quality.
Video credit: Everyday Food with Sarah Carey, “Mushroom Barley Soup,” published November 3, 2014. That demonstration uses quick-cooking barley. This card uses regular pearl barley and needs a longer simmer; follow the timings and tenderness cues here.