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Mushroom Barley Soup

A cozy, satisfying winter soup of mushrooms, vegetables and pearled barley simmered in vegetable broth with a splash of red wine.
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Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
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.