Mushroom barley soup

Mushroom barley soup is a hearty comforting soup filled with flavors and textures. It's made with pearl barley, lots of mushrooms, and vegetables. Barley makes this soup very filling so it can also be enjoyed as a meal too. It's also a vegan-friendly dish.

Course Soup

Cuisine Mediterranean

Diet Vegan, Vegetarian

Prep Time 10

Cook Time 50

Total Time 1

Servings

Calories 195kcal

Author Vandana Chauhan

Equipment

1 Large cooking pot

Ingredients

1 cup pearl barley
7-8 white button mushrooms around 150 grams, cut into bite-size pieces
7-8 brown mushrooms around 150 grams, cut into bite-size pieces
1 cup cherry tomatoes cut in half
1 yellow onion finely chopped
2 stalks of celery finely chopped
1 medium-sized carrot finely chopped
4-5 garlic cloves minced, adjust to taste
2-3 tablespoons lemon juice adjust to taste
2 tablespoons roughly chopped parsley or cilantro
1-2 bay leaves
½ teaspoon cumin powder
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon chili flakes
crushed black pepper to taste
Salt to taste
7 cups vegetable stock or as required to get the desired consistency
1.5 tablespoons olive oil

Instructions

Heat one tablespoon of olive oil in a cooking pot. Add chopped mushrooms and saute for 7-8 minutes or until the mushrooms are cooked. Transfer the mushrooms to a bowl and keep them aside.
In the same pot, heat around ½ a tablespoon of olive oil and add chopped onion. Cook until the onion becomes translucent.
Add chopped celery, carrot, and minced garlic. Saute for 2-3 minutes.
Add chili flakes, dried oregano, basil, cumin powder, black pepper, and bay leaves. Saute for a few seconds.
Next, add barley and saute for a minute.
Add vegetable stock and salt. Cover the pot and cook on a medium flame for 35-40 minutes.
Once the barley is cooked, add sauteed mushrooms and cherry tomatoes. Cook uncovered for 6-7 minutes.
Finally, add lemon juice and chopped cilantro or parsley.
Remove the bay leaves before serving.

Video

Notes

Instead of vegetable stock, mushroom stock can also be used for extra mushroom flavor.
I have used both white and brown mushrooms, you can use a single variety too.
Feel free to add seasonings of your choice to flavor the soup.
Don't overcook the cherry tomatoes. They should retain their shape in the soup.
More recipe tips and tricks are shared in the post above, please follow them to make this recipe.

Nutrition