Mushroom Barley Soup: A Healthy Comfort Food Recipe!
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
No reviews
A healthy and comforting Mushroom Barley Soup packed with vegetables and flavor.
- Author: Lorenzo Bonucci
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 cup pearl barley, rinsed
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 cups fresh spinach, chopped
- 2 tablespoons fresh parsley, chopped (for garnish)
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.
- Stir in the minced garlic and sliced mushrooms, cooking for another 5 minutes until the mushrooms are tender.
- Add the diced carrots and celery, cooking for an additional 3-4 minutes.
- Stir in the rinsed pearl barley, vegetable broth, dried thyme, and dried oregano. Bring the mixture to a boil.
- Reduce the heat to low, cover, and simmer for about 45 minutes, or until the barley is tender. Stir occasionally to prevent sticking.
- Season with salt and pepper to taste. Just before serving, stir in the chopped spinach and let it wilt for about 2 minutes.
- Serve hot, garnished with fresh parsley.
Notes
- For a heartier soup, add cooked chicken or turkey for extra protein.
- Substitute quinoa for barley for a gluten-free option.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg