Mushroom Barley Soup

mushroom barley soup

I will confess, I am a soup addict.  It doesn’t matter if it’s spring, summer, winter, or fall…I will eat soup any time, any where.  When I don’t make homemade soup, I love going to Whole Foods market and grabbing some soup from their soup bar.  One of my favorites is their Mushroom Barley Soup.  I finally got around to making my own, and my son told me that it tasted like Whole Foods’ soup.  I took that as a compliment.  😉 This soup is packed with meaty mushrooms, carrots, celery, and plenty of barley to make it hearty enough for a meal.  Don’t let the warm weather stop you from making soup.  It’s comfort food, so that means it’s great any time of year. 🙂

mushroom barley soup

One of the reasons I love this soup so much is because I absolutely love mushrooms.  I love them on pizza, in salads, pasta, or grilled on the barbecue.  If I had a top ten list of my favorite foods, mushrooms would be one of them.  Mushrooms are just so meaty and delicious, and they’re fantastic in this soup!  😀

mushroom barley soup

This is the first time I’ve ever cooked with barley.  I’ve seen may recipes utilizing barley in risotto, pasta-type salads, etc., so I finally picked up a bag.  I really like the nuttiness of it, and it really makes this soup extra satisfying.  I had plenty of soup leftover, and I found that the barley soaked up a lot of the liquid.  I simply added extra water or stock to it before I reheated it, seasoned it a bit more with salt and pepper, and it was good as new.  🙂

Next time you’re craving a comforting bowl of soup, give this mushroom barley soup a try.  It’s great for lunch or dinner with a side salad.  You just can’t go wrong with it.  I could seriously eat this every day.

mushroom barley soup

Mushroom Barley Soup
 
Prep time
Total time
 
Mushroom Barley Soup is hearty and satisfying, with meaty cremini mushrooms, carrots, celery, and barley. It's comforting and delicious for any meal.
Serves: 8-10 servings
Ingredients
  • 1 cup barley
  • 4 cups water
  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, chopped
  • 2 small carrots, peeled and coarsely chopped
  • 2 celery stalks, coarsely chopped
  • 2 cloves garlic, minced
  • pinch cayenne pepper
  • 1 lb. cremini mushrooms, stems removed, and sliced
  • 4 cups beef broth
  • salt and pepper, to taste
  • fresh chopped parsley, for garnish
Instructions
  1. Place the water in a large sauce pan and bring to a boil. Add the barley and bring back to a boil. Turn the heat down to medium low and simmer 30-40 minutes, or until the barley has absorbed all of the water. Set aside.
  2. In a large soup pot, heat the oil over medium heat. Add the onion, carrot, celery, and garlic, and saute until the onion is translucent and the vegetables are softened, about 8 minutes. Add the cayenne pepper and cook 30 seconds more. Add the mushrooms and cook 5 more minutes until softened. Add the broth and bring to a boil. Reduce the heat to medium low and add the barley. Simmer 15 minutes, then add salt and pepper to taste. Garnish with freshly chopped parsley.
Notes
If you have leftovers, the barley will absorb the broth as it sits in the refrigerator. Simply add more broth or water, reheat, and re-season with salt and pepper.

Recipe from Flavor the Moments.