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Vegetarian Mushroom Barley Soup

Hearty Vegetarian Mushroom Barley Soup for Cozy Evenings

This Vegetarian Mushroom Barley Soup is a nourishing and fiber-rich one-pot meal that perfectly blends the earthiness of mushrooms with the sweetness of carrots.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Vegetarian
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Vegetable Oil Can substitute with olive oil for a healthier option.
  • 1 cup Onion, chopped Use shallots for a milder taste.
  • 1 teaspoon Garlic, minced Fresh garlic is recommended.
  • 1 cup Carrots, thinly sliced Can substitute with parsnips.
  • 2 cups Brown Mushrooms, thinly sliced Crimini or shiitake can be used.
For the Main Ingredients
  • 1 cup Barley Replace with quinoa for a gluten-free option.
  • 5 to 6 cups Water Using vegetable broth enhances the taste.
  • 1.5 tablespoons Vegetable Stock Powder Substitute with homemade vegetable stock if available.
  • 2 teaspoons Salt Adjust based on the sodium levels of broth.
  • 1 teaspoon Ground Black Pepper Freshly ground offers the best flavor.
For Garnishing
  • 1 teaspoon Fresh Parsley, chopped A simple yet effective finishing touch.

Equipment

  • medium-large pot or Dutch oven

Method
 

Step-by-Step Instructions for Vegetarian Mushroom Barley Soup
  1. Heat the vegetable oil in a medium-large pot or Dutch oven over medium-high heat for about 2 minutes until it shimmers.
  2. Add chopped onion, minced garlic, and thinly sliced carrots to the pot. Sauté for approximately 4 minutes until the onion becomes translucent.
  3. Incorporate thinly sliced brown mushrooms into the mix. Sauté for an additional 3 minutes.
  4. Stir in barley and cover the ingredients with water (about 5 to 6 cups). Add vegetable stock powder, salt, and ground black pepper.
  5. Turn heat to high and bring the mixture to a boil, then reduce heat to low and cover to simmer for about 1 hour.
  6. For a slow cooker, transfer sautéed vegetables to the slow cooker with barley, water, and seasonings, and cook on low for 6 to 7 hours.
  7. Once the soup is ready, ladle it into bowls and garnish with chopped fresh parsley.

Nutrition

Serving: 1bowlCalories: 220kcalCarbohydrates: 42gProtein: 8gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 720mgPotassium: 450mgFiber: 10gSugar: 4gVitamin A: 4500IUVitamin C: 15mgCalcium: 35mgIron: 2mg

Notes

This soup can be made ahead of time and stored in the fridge for up to 5 days or frozen for 3 months. Reheat gently before serving.

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