Mushroom Barley Soup
Hearty mushrooms, chopped vegetables, and tender pearl barley make up this simple and satisfying mushroom barley soup.
Ingredients
- 3 tbsp Extra virgin olive oil
- 16 oz baby bella mushrooms cleaned well and halved or sliced
- Kosher salt
- 1 yellow onion chopped
- 4 garlic cloves chopped
- 2 celery stalks chopped
- 1 carrot chopped
- 8 oz white mushrooms cleaned and chopped
- 1/2 cup canned crushed tomatoes
- Black pepper
- 1 tsp coriander
- 1/2 tsp smoked paprika
- 1/2 tsp cumin
- 6 cups beef broth
- 1 cup pearl barley rinsed
- 1/2 cup chopped parsley
Instructions
- In a large Dutch Oven, heat extra virgin olive oil over medium-high heat until shimmering but not smoking. Add baby bell mushrooms and cook until mushrooms soften and gain some color (about 5 minutes or so). Remove from the pot and set aside for now.
- In the same pot, add a little more extra virgin olive oil. Add onions, garlic, celery, carrots, and chopped white mushrooms. Cook for 4 to 5 minutes over medium-high heat. Season with salt and pepper.
- Now, add crushed tomatoes and spices (coriander, smoked paprika, cumin). Cook for 3 minutes or so, tossing regularly.
- Add broth and pearl barley. Bring to a rolling boil for 5 minutes, then turn heat down. Cover and let simmer over low heat for about 45 minutes until the barley is tender and cooked through.
- Add the cooked bella mushrooms back to the pot and stir to combine. Cook for about 5 minutes or so until mushrooms are well warmed through.
- Finish with fresh parsley. Transfer to serving bowls and enjoy!
Nutrition
Calories: 184kcalCarbohydrates: 27gProtein: 8gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 706mgPotassium: 638mgFiber: 6gSugar: 3gVitamin A: 1696IUVitamin C: 9mgCalcium: 51mgIron: 2mg
Tried this recipe?Let us know how it was!
Category: Uncategorized