Description
A comforting vegetarian soup featuring savory mushrooms and nutty barley, perfect for a cozy evening.
Ingredients
Scale
- 16 ounces baby bella mushrooms
- 1 tablespoon olive oil
- 2 tablespoons soy sauce or tamari
- 1 small sweet yellow onion, finely diced
- 2 stalks celery, sliced
- 2 large carrots, peeled and roughly chopped
- 3–4 cloves garlic, minced
- 1 teaspoon dry thyme
- 2 tablespoons tomato paste
- 1/2 cup dry white wine
- 1 tablespoon vegetable bouillon
- 1 large russet potato, cubed into 1 inch pieces
- 1/2 cup dry pearl barley
- 2 tablespoons fresh chopped parsley
- 4 cups water or vegetable broth
- 1/8 teaspoon black pepper
- For serving: grated Parmesan, parsley, salt and pepper to taste
Instructions
- Clean the mushrooms thoroughly. Slice half of the mushrooms and roughly chop the other half.
- Heat a 6 to 8 quart Dutch oven over medium heat and drizzle with olive oil.
- Add the sliced and diced mushrooms and cook for 8-10 minutes until softened and golden.
- Drizzle with soy sauce and mix well.
- Add in the onions, celery, and carrot, cooking until onions are translucent, about 5-6 minutes.
- Stir in the garlic, thyme, and tomato paste. Cook for 1-2 minutes until garlic is aromatic.
- Deglaze the pot with white wine and scrape up any stuck bits.
- Add vegetable bouillon, cubed potato, barley, parsley, water, and black pepper. Stir to combine.
- Bring to a boil over medium-high heat, then reduce to a simmer for 35-40 minutes until potatoes and barley are tender.
- Taste for salt and pepper, adjusting as needed.
- Serve topped with Parmesan and parsley, and a light drizzle of olive oil.
Notes
Store in an airtight container for 3-4 days in the fridge or freeze in portions for up to 3 months. Reheat slowly and add a splash of water or broth if thickened.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 10mg