As the chill of autumn settles in, there’s nothing quite like a steaming bowl of creamy wild mushroom and barley soup to warm your heart and soul. This comforting dish is a symphony of earthy flavors, where the rich umami of wild mushrooms dances with the nutty undertones of barley, all cradled in a velvety broth that will have you savoring every spoonful.
Imagine the aroma that will fill your kitchen as you sauté the mushrooms, releasing their intoxicating scent, mingling with the fragrant notes of thyme and garlic. With each bite, you’ll find yourself transported to a cozy cabin in the woods, surrounded by the rustic charm of nature’s bounty. This isn’t just a soup; it’s a culinary embrace that will leave you feeling nourished and content.
Ingredients:
- 1 cup pearled barley
- 8 cups vegetable or chicken broth
- 1 lb mixed wild mushrooms (such as shiitake, oyster, and cremini), sliced
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 sprigs fresh thyme
- 1 cup heavy cream
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions:
1. In a large pot, bring the broth to a boil. Add the barley, reduce heat to low, and simmer for 20 minutes.
2. In a separate pan, melt butter over medium-high heat. Add the mushrooms and sauté until they release their liquid and start to brown, about 8-10 minutes. Add the onion and garlic, and continue cooking until the onion is translucent, about 5 minutes. Season with thyme, salt, and pepper.
3. Add the mushroom mixture to the pot with the barley and broth. Simmer for 15 minutes to allow the flavors to meld.
4. Remove the thyme sprigs and stir in the heavy cream. Taste and adjust seasoning if needed.
5. Ladle the soup into bowls and garnish with chopped fresh parsley. Serve hot with crusty bread for a truly satisfying meal.
