As the crisp autumn air settles in, there’s nothing quite like a steaming bowl of rich and satisfying mushroom barley soup to warm your soul. This hearty concoction is a true celebration of earthy flavors, combining the nutty goodness of barley with the umami punch of mushrooms in a velvety broth that will have you craving for more.
Imagine the aroma of sautéed mushrooms wafting through your kitchen, mingling with the warmth of aromatic vegetables and the subtle nuttiness of barley. Each spoonful is a comforting embrace, a perfect accompaniment to cozy evenings spent snuggled up with a good book or enjoying quality time with loved ones.
Ingredients:
- 1 cup pearled barley
- 8 cups vegetable or chicken broth
- 1 lb mixed mushrooms (such as cremini, shiitake, and oyster), sliced
- 1 onion, diced
- 3 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 bay leaves
- 1 tsp dried thyme
- Salt and black pepper to taste
- 2 tbsp butter or olive oil
- Chopped parsley for garnish
Instructions:
- In a large pot or Dutch oven, sauté the onions and garlic in butter or olive oil until fragrant and softened.
- Add the sliced mushrooms and sauté until they release their juices and start to brown, about 5-7 minutes.
- Pour in the vegetable or chicken broth, and stir in the barley, carrots, celery, bay leaves, thyme, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 45-60 minutes, or until the barley is tender and the vegetables are cooked through.
- Taste and adjust seasoning as needed. Remove the bay leaves.
- Ladle the hot mushroom barley soup into bowls and garnish with chopped parsley.
- Serve hot with crusty bread or a side salad for a complete and satisfying meal.
