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–+ servings

Mushroom Barley Soup

Hearty mushrooms, chopped vegetables, and tender pearl barley make up this simple and satisfying mushroom barley soup.
Print Recipe
Servings 8
Calories 184 kcal

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
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