Mushroom Barley Soup

It’s winter and I make a lot of soups in the winter. Cliche, I know, but hey soups are comforting on a cold night and perfect as leftovers for a hot refreshing lunch (especially after walking my dog through all the snow!). Mushroom Barley is one of those soups that is so satisfying you really don’t need a salad or baguette to go along with your dinner (though I never need an excuse to have a baguette with my dinner). Perhaps top the soup with a little shredded cheddar or parmesan cheese….now that’s the ticket!!

In a large soup pot, saute the carrots, onion, celery, garlic, and spices in 2 tablespoons of olive oil. Cook over medium heat for 5 minutes. Stirring often, add the mushrooms and cook an additional 10 minutes, or until mushrooms have released their juices.

Next, add the broth, red wine, water, pearled barley and tomato paste and blend well.

In a covered the pot, bring the soup to a rapid boil. Reduce heat to low and simmer for 1 hour, stirring every so often. When the soup is ready, taste and adjust seasoning as needed.

Ladle into your soup bowls, top with cheese if desired and stay warm!!

Ingredients:

2 tablespoons olive oil
2 carrots, sliced
½ yellow onion, diced
2 celery stalks, sliced
3 cloves of garlic, crushed
1 teaspoon black pepper
2 teaspoons sea salt
1 teaspoon oregano
1 teaspoon thyme
2 teaspoons fresh parsley
1 package mushrooms, sliced (I use ½ button and ½ baby portobello)
4 cups vegetable broth
2 cups water
½ cup red wine (I use a bold red wine such as Cabernet)
½ cup pearled barley
1 teaspoon tomato paste
salt & pepper to taste
Cheese???

Serves 4-6

Tips for Success

• Brown the mushrooms well. Be patient and let them cook until they release their juices and start to turn golden. That is where so much of the deep, savory flavor in this soup comes from.
• Rinse your barley. A quick rinse in a fine mesh strainer washes away extra starch and dust so your soup stays nice and clean tasting.
• Keep the simmer gentle. Once the soup boils, turn it down to low. A hard boil can make the barley break apart and stick to the bottom of the pot.
• Taste at the end. Broths vary a lot in saltiness, so wait until the barley is tender before adding any extra salt.

Ingredient Swaps and Variations

This soup is very forgiving. If you have a mix of wild mushrooms, toss them in along with the button and baby portobello for even more earthy flavor. Dried thyme and oregano work just fine in the winter when my herb garden is sleeping under the snow. If you prefer not to cook with wine, replace it with more broth. For a heartier pot, stir in a big handful of chopped spinach or kale during the last few minutes of cooking. And if you have a family member who insists on meat, beef broth works too, though I keep mine vegetarian.

Make Ahead and Storage

Mushroom barley soup makes wonderful leftovers. Cool it, then refrigerate it in airtight containers for up to 4 days. You will notice that the barley keeps drinking up the broth as it sits, so the soup gets thicker overnight. Simply add a splash of broth or water when you reheat it on the stove and adjust the seasoning again. The soup freezes well for up to 3 months. Leave a little room at the top of your container since soup expands as it freezes, and thaw it in the refrigerator before warming it up.

How to Serve It

I truly think this soup is a meal on its own, especially with a sprinkle of shredded cheddar or parmesan on top. If you are feeding a bigger crowd, add a simple green salad, a grilled cheese sandwich cut into strips for dunking, or yes, a warm baguette. A glass of the same red wine you cooked with is a nice touch too.

Frequently Asked Questions

Can I use quick cooking barley?

You can, but add it during the last 15 minutes or so of simmering, since it cooks much faster than pearled barley and can turn mushy.

How do I know when the barley is done?

The grains should be plump and tender with just a little chew. Scoop out a spoonful and give it a taste after about 45 minutes.

Can I make it in a slow cooker?

Yes. Saute the vegetables and mushrooms on the stove first, then move everything to the slow cooker and cook on low for about 6 hours, adding more water if it gets too thick.

Mandy

Mushroom Barley Soup

A cozy, satisfying winter soup of mushrooms, vegetables and pearled barley simmered in vegetable broth with a splash of red wine.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 20 minutes mins

Total Time 1 hour hr 35 minutes mins

Servings: 5 servings

Course: Soup

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 2 tablespoons olive oil
• 2 carrots sliced
• 1/2 yellow onion diced
• 2 celery stalks sliced
• 3 cloves garlic crushed
• 1 teaspoon black pepper
• 2 teaspoons sea salt
• 1 teaspoon oregano
• 1 teaspoon thyme
• 2 teaspoons fresh parsley
• 1 package mushrooms sliced, half button and half baby portobello
• 4 cups vegetable broth
• 2 cups water
• 1/2 cup red wine a bold red such as Cabernet
• 1/2 cup pearled barley
• 1 teaspoon tomato paste
• salt and pepper to taste
• shredded cheddar or parmesan cheese optional, for topping

Method

 

1. Heat the olive oil in a large soup pot over medium heat. Add the carrots, onion, celery, garlic, pepper, sea salt, oregano, thyme and parsley and cook for 5 minutes.
2. Add the mushrooms and cook, stirring often, for another 10 minutes or until the mushrooms have released their juices.
3. Add the broth, red wine, water, pearled barley and tomato paste and stir to blend well.
4. Cover the pot and bring the soup to a rapid boil.
5. Reduce the heat to low and simmer for 1 hour, stirring every so often.
6. Taste and adjust the seasoning with salt and pepper as needed.
7. Ladle into bowls and top with shredded cheese if desired.

Notes

Serves 4 to 6. The barley soaks up broth as the soup sits, so add a splash of broth or water when reheating.