Description
A nourishing and hearty soup made with mushrooms, barley, and a variety of vegetables, perfect for a comforting meal.
Ingredients
- 2 tbsp butter or olive oil
- 1 small onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 12 oz mushrooms, sliced
- 1 cup pearl barley
- 6 cups vegetable or beef broth
- 1 tsp dried thyme
- ½ tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- 2 cups chopped spinach or kale
- 2 tbsp fresh parsley, chopped
- 1 tbsp Worcestershire sauce, optional
- 1 tbsp lemon juice
Instructions
- Heat butter or olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Cook for 5–6 minutes until softened.
- Add garlic and mushrooms. Cook for 6–8 minutes, stirring occasionally, until the mushrooms are browned and tender.
- Stir in the barley, broth, thyme, oregano, salt, pepper, and Worcestershire sauce.
- Bring to a boil, then reduce heat and simmer uncovered for 35–40 minutes, or until the barley is tender.
- Stir in the spinach or kale and cook for 2–3 minutes until wilted.
- Add lemon juice and fresh parsley. Taste and adjust seasoning.
- Serve hot with extra parsley on top.
Notes
- The barley will continue absorbing broth as the soup sits. Add a little extra broth when reheating if it becomes too thick.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg