Description
This hearty and wholesome Mushroom Barley Soup is a comforting blend of tender pearled barley, earthy baby Bella mushrooms, fresh vegetables, and aromatic herbs. Perfect for a nutritious meal during chilly days, it’s packed with vegetables and infused with flavors from oregano, thyme, and savory tamari. Easy to prepare on the stovetop, this soup offers a satisfying texture with the perfect balance of warmth, nutrition, and taste.
Ingredients
Vegetables & Aromatics
- 2 Tablespoons olive oil
- 1 yellow onion, peeled and diced
- 1 ½ cups carrots, peeled and chopped
- 1 cup celery, chopped
- 3 garlic cloves, minced
- 16 oz baby Bella mushrooms, sliced
- 2-3 cups baby spinach, roughly chopped
- fresh parsley leaves, for serving
Herbs & Seasonings
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon pepper, plus more to taste
- 1 teaspoon sea salt, plus more to taste
Liquids & Grains
- 6-8 cups low-sodium vegetable broth, plus more if desired
- 1 cup uncooked pearled barley
- 2 Tablespoons tamari or coconut aminos
Instructions
- Prepare the Vegetables: Heat olive oil in a large pot or Dutch oven over medium-high heat to warm. Add diced onion, chopped carrots, and celery. Sauté for about 7 minutes, stirring intermittently, until the vegetables begin to soften. Add the minced garlic and cook for an additional 1 to 2 minutes to release the aroma.
- Cook the Mushrooms: Add the sliced baby Bella mushrooms to the pot. Continue cooking and stirring for about 5-6 minutes until the mushrooms release their moisture and start to reduce in size.
- Add Herbs and Seasonings: Stir in dried oregano, dried thyme, bay leaf, pepper, and sea salt. Cook for another 1-2 minutes to let the herbs bloom and flavors meld.
- Add Broth and Barley: Pour in the low-sodium vegetable broth and stir in the uncooked pearled barley. Increase heat to bring the mixture to a rolling boil.
- Simmer the Soup: Reduce heat to low, cover the pot, and let the soup simmer gently for about 30 minutes, or until the barley is tender and cooked through.
- Finish with Tamari and Spinach: Stir in tamari or coconut aminos, then add the roughly chopped baby spinach. Cook for an additional 2-3 minutes until the spinach wilts and integrates into the soup.
- Serve Warm: Remove the bay leaf. Taste and adjust seasoning with extra salt or pepper if needed. Serve the soup hot, garnished with fresh parsley leaves. Optionally, pair with a slice of crusty bread for a complete meal.
Notes
- If you prefer a thinner soup, add extra vegetable broth to reach your desired consistency.
- You can substitute baby Bella mushrooms with cremini or white button mushrooms if preferred.
- For a gluten-free version, substitute pearled barley with gluten-free grains like quinoa or rice.
- Low-sodium broth helps control the salt levels, allowing you to season to taste.
- Leftover soup keeps well in the fridge for up to 4 days and freezes beautifully for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
