Mushroom Barley Soup

Mushroom barley soup is yes! I remember when I was young, I went with my friends to a restaurant where I ate this soup. You know what? I really enjoyed the taste of this incredible soup. Then I decided to make it by myself at home. 

Barlay makes this soup very healthy and keeps you full for a long time. It’s a great soup for colder days that keeps your heart, soul and stomach warm. Broth and vegetable mixture makes it simple and satisfying. I have adapted this recipe over the years and it’s just got better and better. 

If you also want to get the recipe of mushroom barley soup then you are at the right place because this recipe is going to be yummy and I hope you will like it. So, let’s start!

Soup 

Soups are outstanding meals that can be prepared in advance and can be stored and enjoyed all week long. And this mushroom barley soup is the best recipe which is satisfying. 

Why is this the best recipe?

• Mushroom barley soup consists of earthy mushroom, barley and aromatic herbs and vegetables that will be loved by everyone. 
• It’s easy to make with your favorite simple ingredients.
• It freezes well and is perfect for prepared meals.
• It can be made with your favorite vegetable, mushroom, and herbs, and you can make it gluten free by replacing the barley with rice.

Health benefits of Mushroom barley soup

Mushroom barley soup is very healthy for us, here are health benefits given below:

• Support healthy immune system
• Reduce constipation
• Beneficial for gut health
• Provide anti-inflammatory effects
• Boost your sleep
• Cleans the kidneys
• Good for our skin

What is the best Mushroom barley soup recipe?

Now let’s start to make the best mushroom barley soup. And the ingredients we needs include:

Ingredients

• 3/4 cup pearl barley
• 1 tablespoon extra virgin olive oil
• 1 medium onion chopped
• 2 small carrots chopped
• 2 stalks celery chopped
• 3 cloves garlic minced
• 1 lb. cremini mushrooms sliced
• 6 cups vegetable broth(low sodium)
• 1 tablespoon tomato paste
• 1 tablespoon Worcestershire sauce 
• 2 sprigs thyme or 2 teaspoons dried
• 1 bay leaf
• salt and pepper to taste

Step by step Instructions

Stove top Guide 

1. According to package instructions, cook the barley. This can take 30 minutes but can be cooked in advance.

2. Heat the oil in a large soup pot over medium heat. Add the celery, onion, carrots and garlic and saute for 5 to 8 minutes until the vegetables are softened and onion translucent. Now add the mushroom and  cook for another 5 minutes.

3. Add the broth Worcestershire sauce, tomato paste, thyme and bay leaf then bring to a boil. Add salt or pepper or barley for taste and slow the heat medium to low. Bring a boil for 15 minutes and stir frequently. 

4. Remove the pot from the heat and waste the bay leaf and thyme sprigs. Serve and enjoy!

Instant Pot Instructions

Step 1

You do not need to pre-cook the barley in this method. Add the olive oil in the instant pot and press the saute button. Add the onion, carrots, celery, and garlic and cook for 5-8 minutes until the veggies soften. Now add the mushroom and cook for 5 minutes more. Add the broth, barley, Worcestershire sauce, tomato paste, thyme and bay leaf, salt and pepper to taste and stir. 

Step 2

Secure the lid and close the venting value. For 20 minutes set the instant pot to high pressure. When cooked, let the pressure naturally release for 10 minutes. When pressure is released remove the bay leaf and thyme sprigs and stir well. 

Nutrition

calories: 121 kcal, carbohydrates: 23g, protein: 4g, fat: 2g, saturated fat: 1g, sodium: 52mg, potassium: 404mg, fiber: 5g, sugar: 4g, vitamin a: 2131IU, vitamin c: 3mg, calcium: 27mg, iron: 1mg

Can I freeze the Mushroom Barley Soup

Yes, you can store the leftover soup in the fridge for up to 4 days. Make the soup can must be cool, transfer it in the airtight container before putting it in the fridge. 

This soup is without cream so you can easily freeze it. Once the soup has cooled completely, transfer it to the freezer safe container then freeze it for up to 3 months or more. 

Conclusion

I hope you fully understood the mushroom barley Soup Recipe. It’s tasty, easy and healthy soup. 

Barlay makes this soup very healthy and keeps you full for a long time. It’s a great soup for colder days that keeps your heart, soul and stomach warm. Broth and vegetable mixture makes it simple and satisfying. I have adapted this recipe over the years and it’s just got better and better. 

Mushroom barley soup is very healthy for us. Its health benefits include Supporting a healthy immune system, Reduce constipation, Beneficial for gut health, Provide anti-inflammatory effects, Boost your sleep, Cleans the kidneys and is good for our skin.

FAQs of Mushroom Barley Soup\

You Might Also Like:

Egg Drop Soup Recipe

Jambalaya Soup

BLT Soup

Leftover Soup