Description
A comforting mushroom barley soup with rich umami flavors, loaded with fiber and perfect for a cozy meal.
Ingredients
Scale
- 3 quarts chicken or mushroom stock (low sodium)
- 1 1/4 cups pearl barley
- 2 bay leaves
- 6 dried shiitake mushrooms
- 1/4 cup extra virgin olive oil, divided
- 1 large onion, chopped
- 1 cup chopped celery, including leaves
- 1 cup peeled and chopped carrots
- 2 cloves crushed garlic
- 1 pound white mushrooms, scrubbed and sliced
- Salt and pepper, to taste
Instructions
- Pour stock into a large stockpot and bring to a boil. Stir in barley, add bay leaves, reduce heat and simmer uncovered for 2 hours 15 minutes.
- In a separate saucepan, bring 3 cups of water to a boil, add dried mushrooms, remove from heat, and let soak for 20 minutes.
- Drain the mushroom water and reserve.
- Chop soaked mushrooms into small pieces.
- Heat 2 tbsp olive oil in a skillet over medium high heat, add onion, and sauté until softened.
- Add celery and carrots, sauté for 5 more minutes until browned.
- Add soaked mushroom pieces and garlic, sauté for 2 more minutes.
- Scrape browned bits from the skillet, pour in reserved mushroom broth, bring to a boil, then add to stockpot.
- In the same skillet, heat 1 tbsp olive oil, add half of the sliced white mushrooms, and sear without stirring for 2 minutes, then stir until golden brown.
- Add the seared mushrooms to the soup pot and repeat with remaining mushrooms.
- Lower the heat and let soup cook uncovered until barley is tender and soup thickens. Season with salt and pepper to taste before serving.
Notes
Serve with crusty bread or a fresh salad. Refrigerate leftovers in airtight containers for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 135 minutes
- Category: Soups
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 270
- Sugar: 3g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg