After the leaves have fallen from the trees and the days begin to get shorter and shorter, diners’ thoughts turn to hearty, satisfying foods that will both fill them up and stave off that winter chill. Mushroom barley soup makes for a substantial, filling meal complete with hearty grains and nutritious vegetables. The soup can be made as a completely vegetarian meal, or cooks can substitute beef broth for vegetable broth and use a “meatier” variety of mushroom in order to satisfy the meat lovers in their crowd.
Mushroom Barley Soup Recipe
Ingredients:
- 1 cup barley
- 3 cups water
- 2 tablespoons extra virgin olive oil
- ½ cup white onion, finely minced
- 2 medium carrots, finely chopped
- 2 medium celery stalks, finely chopped
- 2 8-10 ounce packages of mushrooms
- 4 cups of vegetable or beef broth
- 2 tablespoons garlic powder
- 1 tablespoon thyme
- 2 tablespoons seasoned salt
- Pepper to taste
Directions:
- In a medium saucepan, bring water and barley to a boil. Lower heat and simmer until water is mostly absorbed
- In a stockpot, combine onion, carrots, celery, and olive oil. Sauté vegetables in the oil until the onion is translucent and the carrots and celery are tender
- Add the cooked barley to the vegetables
- Slice mushrooms into thin, bite-sized pieces and add to the barley/vegetable mixture
- Add broth and bring soup to a slow boil
- Lower heat and allow soup to simmer on low heat for fifteen minutes
The finished soup should yield about six servings.
A Versatile Soup
Mushroom barley soup satisfies both vegetarians and meat-eaters alike. When using beef broth, cooks and diners will find that the mushrooms (particularly a mushroom typically used as a meat substitute, such as a Portobello) will mingle nicely with the broth, creating a robust meaty flavor that should please any carnivore. Cooks can also vary the recipe by using different mushrooms each time they make the soup, and by combining mushroom varieties in one pot of soup (white mushrooms and porcinis, for example, make for a nice combination).
Busy cooks will appreciate that they can make this soup the day before a large gathering, as they will find mushroom barley soup is just as big a crowd-pleaser whether it’s served immediately or after it has been reheated. As with many winter soups, mushroom barley soup tastes even better the day after, as flavors have had more time to mingle and the barley has had more time to absorb the broth. Should the soup become too thick after standing and cooling, cooks can add another cup of broth or water upon reheating.
A hearty soup is the perfect antidote to a chilly winter day. Mushroom barley soup not only makes for a satisfying meal, but it is a versatile meal that will satisfy the meat-lovers and vegetarians in any crowd.
Additional Information:
Varieties and Types of Edible Mushrooms
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