Mushroom Barley Soup

More than a soup, this is a meal in itself—flavorful, filling, and nutrient-dense.

The aroma of mushrooms and onions, the comfort of a pot simmering with healthy goodness on the stove, cupping my cold hands around a hot bowl and savoring the hearty soup with its chewy barley and harmony of vegetables…this is one of my favorite winter meals.
I serve it with crusty whole-grain bread, smeared with a mashed ripe or with a luscious chunk of cheese.

Variations:

  • Leeks instead of mushrooms
  • Add 1 cup of cooked white beans
  • Add 2 cups spinach or chopped kale
  • Add 2 – 3 tablespoons fresh chopped herbs before serving (basil, dill, cilantro are some of my favorites
Mushroom Barley Soup with White Beans
Print Recipe
Servings
8 servings
Servings
8 servings
Mushroom Barley Soup with White Beans
Print Recipe
Servings
8 servings
Servings
8 servings
Ingredients
Adjust servings: servings
Units:
Instructions
  1. Heat olive oil in large pot over medium-high heat. Add mushrooms and onions; cook, stirring occasionally until onions are translucent
  2. Add carrots, celery, onion and barley. Sauté, stirring, about 10 minutes until vegetables soften.
  3. Stir in garlic and cumin. Gradually pour in broth. in broth. Bring soup to boil, stir.
  4. Reduce heat to medium-low, cover and simmer about 30 minutes until barley is tender.
  5. Add white beans, mixing and cook another 10 minutes or until barley is tender.
  6. Add spinach, mix in and cook just until barely wilted. Serve.
Recipe Notes

A CMF original recipe

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