Mushroom And Barley Soup
Hearty mushroom and barley soup packed with earthy shiitake flavor, silky grains, and a comforting broth—perfect for cool evenings or a nourishing lunch for any crowd.
Ingredients
Instructions
- Dice the onion, celery, and green pepper.
- Heat a splash of canola oil in a pot over medium heat and add the diced onion, celery, and pepper, cooking until the onion becomes translucent.
- Add the diced mushrooms and sauté until they release their juices and start to brown.
- Pour in the can of chicken broth and two cans of water, stirring to combine.
- Season with salt, pepper, and your choice of herbs, then add the 1/2 cup of barley.
- Bring the mixture to a boil, then reduce heat to a simmer and cover. Cook for about 25–30 minutes, or until the barley is tender.
Tips & Substitutions
For a heartier soup, consider adding diced carrots or spinach along with the other vegetables. If you're out of barley, quinoa or farro make excellent substitutes. You can also use vegetable broth for a vegetarian version. Fresh herbs like thyme or parsley enhance the flavor, but dried herbs work well too. Adjust the seasoning as you like; this soup is very forgiving.
Serving Suggestions
Serve the mushroom and barley soup with a slice of crusty bread for a comforting meal. A sprinkle of fresh herbs on top adds a nice touch. This soup pairs beautifully with a simple salad or can be enjoyed as a starter before a main course, such as Chicken And Artichoke Saute.
Storage & Reheating
Allow the soup to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. To reheat, simply warm it on the stovetop over low heat, adding a little water or broth to loosen it if necessary.
Nutrition & Diet Analysis (per serving)
Each serving of Mushroom And Barley Soup contains roughly 570 calories, with 12g protein, 80g carbohydrates, and 24g fat. It is an excellent source of dietary fiber (37% of the Daily Value) and protein (25% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 2543mg per serving (111% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I add other vegetables to the soup?
Absolutely! Feel free to add vegetables like carrots, peas, or even kale for extra nutrition. Just be mindful of cooking times, as some vegetables may need longer to soften than others.
How can I make this soup gluten-free?
To make the soup gluten-free, substitute barley with gluten-free grains like quinoa or rice. Additionally, ensure that the chicken broth you use is labeled gluten-free to avoid any issues.
Can I make this soup in advance?
Yes, this soup is perfect for meal prep! It tastes even better the next day as the flavors meld together. Just remember to store it properly, and you can easily reheat it for a quick meal.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).