Mushroom Barley Soup Recipe – Dassana’s Veg Recipes

Mushroom Barley Soup is a hearty one pot soup made with pearl barley, mushrooms and some primary greens. It has a light earthy and umami style with a mushy chew from the barley and a delicate tang from the tomatoes. The soup thickens naturally because the barley cooks, so that you get a heat, comforting and high-on-flavors soup with out utilizing any cream or flour. It’s a straightforward meal you’ll be able to serve for lunch or dinner.

Get To Know Mushroom Barley Soup

I’ve been consuming Barley Water since my childhood, so barley has all the time been a well-recognized grain for me. When I wished to incorporate extra barley in my meals, I began making this Mushroom Barley Soup, barley tea and even barley salad.

I often make the soup with no matter greens I’ve at dwelling, however I prefer it most with mushrooms as a result of they add a pleasant umami style.

If you’re not a fan of mushrooms, you’ll be able to skip them and add any greens you favor to make a easy Vegetable Barley Soup.

This soup is a hearty and wholesome plant-based soup that cooks simply in a single pot. You solely want primary greens like carrots, onions and tomatoes together with mushrooms and pearl barley.

Barley offers this soup a pure thickness. As it cooks, the starch releases and makes the broth creamy with out including any flour or cornstarch.

I exploit pearl barley as a result of it cooks quicker and works effectively for weekday meals. If you favor hulled barley, soak it for a couple of hours to scale back the cooking time. Hulled barley takes longer to cook dinner however has extra fiber.

This Mushroom Barley Soup recipe makes use of dried herbs like thyme, rosemary, parsley and basil. These add a pleasant herby taste and pair effectively with mushrooms. If you’ve contemporary herbs, you’ll be able to add them on the finish for additional freshness.

For a stronger umami taste, you need to use dried shiitake mushrooms. They add a deep savory style. Fresh button mushrooms work completely too. To know extra about completely different kinds of mushrooms, take a look at my submit on Types of Mushrooms.

You can customise the soup with greens you’ve at dwelling. Try including peas, inexperienced beans, candy corn, broccoli, cauliflower or potatoes.

I often make this Mushroom Barley Soup with plain water, however you need to use low-sodium vegetable inventory or a home made Vegetable Stock. A inventory or broth offers a richer style, although the soup tastes good even with water.

The soup thickens because it cools due to the barley. If you desire a thinner consistency whereas serving, stir in a splash of scorching water or scorching inventory.

More Hearty & Comforting Soups To Try

How to Make Mushroom Barley Soup

1. Rinse ½ cup pearl barley (100 grams) in a strainer a couple of occasions with contemporary water. Drain all of the water and set the rinsed barley apart. Chop all of the greens and mushrooms.

2. Heat 2 tablespoons additional virgin olive oil in a pot and preserve warmth on low or medium-low.

Add ½ cup finely chopped onions, ½ teaspoon finely chopped garlic , ⅓ to ½ cup chopped carrots and 1 bay leaf (or swap with tej patta)

If utilizing celery, add ¼ cup chopped celery at this stage.

3. Sauté till onions soften and switch translucent.

4. Add 1 cup chopped tomatoes and three cups sliced button mushrooms (300 grams).

5. Mix effectively.

6. Increase the warmth to medium-low or medium and sauté for 4 to five minutes.

7. Add the rinsed barley, along with the dried herbs and seasonings listed beneath:

• ¼ teaspoon dried thyme 
• ¼ teaspoon dried parsley 
• ¼ teaspoon dried rosemary 
• ¼ teaspoon dried basil
• ¼ teaspoon crushed black pepper 
• salt as required

8. Pour 4.5 cups water or vegetable inventory. Mix effectively.

9. Cover and simmer for 40 to 45 minutes on medium-low warmth. Check in between.

When the barley is sort of cooked, decrease the warmth so it doesn’t follow the pan.

10. Once barley is sort of cooked, alter the consistency.

If the soup feels too thick, add ¼ to ½ cup scorching water to regulate the consistency. Avoid including an excessive amount of water, as it will possibly dilute the fragile flavors.

11. Cook till the barley is tender and effectively softened. When cooked effectively, barley turns into tender but stays barely chewy.

Note: Pre-soaked pearl barley takes about 30 to 35 minutes. Soaked hulled barley can take 1 hour or extra and may have additional water.

12. Garnish Mushroom Barley Soup with contemporary herbs like cilantro, parsley, mint, basil or chives and serve.

Serving Suggestions

Serve Mushroom Barley Soup scorching or heat. Fresh herbs like parsley, mint, cilantro or chives add a pleasant taste.

You can pair it with toasted bread, Garlic Bread, a easy Green Salad or a lightweight Vegetable Sandwich or Cheese Sandwich.

For a whole meal, you’ll be able to add cooked beans, chickpeas or additional greens to the soup. It additionally works as a starter earlier than pasta dishes like White Sauce Pasta or Red Pasta.

It additionally pairs effectively with baked dishes like Baked Ziti, Lasagna or Eggplant Parmesan. You can serve it with rice-based dishes like Spanish Rice, Mushroom Rice or risotto.

Storage Suggestions

The Mushroom Barley Soup retains effectively within the fridge for 1 to 2 days. Barley retains absorbing liquid because it rests, so the soup turns into thicker.

You can loosen it with a bit scorching water or inventory when reheating. Reheat on low warmth so the barley doesn’t stick.

Freezing is feasible, however the barley turns into softer after thawing.

Dassana’s Recipe Notes

• Choosing barley: Pearl barley cooks quicker and is right for on a regular basis cooking. Hulled barley is extra healthful however wants soaking for some hours or in a single day to scale back cooking time.
• Mushroom choices: Fresh button mushrooms work effectively. You may use contemporary or dried shiitake mushrooms. Soak dried shiitake in scorching water for half-hour, take away the robust stem and chop earlier than including.
• Vegetable additions: Use greens you have already got. Potatoes, peas, cauliflower, broccoli, inexperienced beans or candy corn all mix effectively with barley.
• Stock vs water: Use low-sodium vegetable inventory or home made vegetable inventory on this Mushroom and Barley Soup if you’d like a deeper taste. If utilizing common inventory, alter the salt as wanted.
• Adjusting consistency: Barley thickens the soup naturally because it cooks. Add a splash of scorching water or inventory provided that wanted. Too a lot liquid will dilute the flavors within the Barley Soup.

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