Creamy Mushroom Barley Soup with Cannellini Beans Recipe

Introduction

This creamy and nutritious Mushroom Barley Soup is a comforting meal perfect for any season. Packed with wholesome ingredients like barley, mushrooms, and cannellini beans, it offers a hearty texture and rich flavors that warm you up from the inside out.

Ingredients

• 1 cup pearled barley
• 11oz (300g) cremini mushrooms
• 1 medium white onion
• 2 medium carrots
• 2 medium celery sticks
• 1 large garlic clove
• 2 cups vegetable broth (low sodium recommended)
• 1 can (15oz / 400g) cannellini beans
• 1 cup milk of choice (soy milk suggested)
• 2 tablespoons extra virgin olive oil
• Salt and black pepper to taste
• Chopped parsley for garnish

Instructions

1. Step 1: Optional – soak the barley in a bowl of water for a few hours or overnight to reduce cooking time. Skip if using quick-cooking barley.
2. Step 2: Finely dice the onion, celery sticks, and garlic. Grate the carrots with a box grater.
3. Step 3: Clean the mushrooms gently with damp paper towels; avoid washing them underwater. Dice half into small cubes and slice the other half.
4. Step 4: Heat 1 tablespoon olive oil in a large soup pot over medium-high heat. Sauté the sliced mushrooms until browned, season with salt and pepper, then set aside on a plate.
5. Step 5: In the same pot, add the second tablespoon of olive oil along with the diced onion, celery, and diced mushrooms. Sauté for 3-5 minutes until softened and browned, seasoning with salt and pepper.
6. Step 6: Blend the cannellini beans in a blender until smooth. You may include the can juice or drain the beans, depending on your preference.
7. Step 7: Add garlic, grated carrots, and rinsed barley to the pot. Sauté together for 1 minute to combine flavors.
8. Step 8: Pour in 2 cups vegetable broth, 2 cups water, and the blended cannellini beans. Season with salt and pepper and stir well. Cover and simmer over low heat for 30-40 minutes, stirring occasionally, until barley is tender but still chewy.
9. Step 9: Once the barley is cooked, stir in the milk and the sautéed sliced mushrooms from earlier. If the soup is too thick, add more water or broth to reach your preferred consistency.
10. Step 10: Serve the soup garnished with chopped parsley and a drizzle of olive oil. Enjoy your hearty, creamy mushroom barley soup!

Tips & Variations

• Soaking barley beforehand shortens cooking time and improves texture.
• Use vegetable broth low in sodium to control the saltiness of the soup.
• For a richer flavor, substitute soy milk with oat or almond milk, or use dairy milk if preferred.
• Add a splash of white wine during sautéing for depth of flavor.
• Include fresh thyme or rosemary for an herby twist.

Storage

Store the soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, adding a splash of water or broth if it has thickened too much. This soup also freezes well; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of mushrooms?

Yes, you can substitute cremini mushrooms with button, shiitake, or portobello mushrooms depending on your taste and availability.

Is it necessary to blend the cannellini beans?

Blending the beans adds creaminess and body to the soup without using cream, making it more nutritious and smooth. However, if you prefer a chunkier texture, you can add them whole.

Creamy Mushroom Barley Soup with Cannellini Beans Recipe

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★★★★★

4.8 from 150 reviews

• Author: Naomi
• Total Time: 1 hour
• Yield: 5 servings 1x
• Diet: Vegetarian

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Description

This creamy and nutritious Mushroom Barley Soup is a comforting blend of hearty pearled barley, tender cremini mushrooms, and creamy cannellini beans. Enhanced with fresh vegetables and simmered to perfection, it’s a wholesome, flavorful dish perfect for cozy lunches or dinners.

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Ingredients

Scale 1x2x3x

Grains and Beans

• 1 cup pearled barley
• 1 can (15oz / 400g) cannellini beans

Vegetables

• 11oz / 300g cremini mushrooms
• 1 medium white onion
• 2 medium carrots
• 2 medium celery sticks
• 1 large garlic clove

Liquids and Oils

• 2 cups vegetable broth (low sodium recommended)
• 2 cups water
• 1 cup milk of choice (soy milk used here)
• 2 tablespoons extra virgin olive oil

Seasonings and Garnish

• Salt and black pepper to taste
• Chopped parsley for garnish

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Instructions

1. Optional Barley Soak: Soak the pearled barley in a bowl of water for a few hours or overnight to reduce cooking time. Skip this if using quick-cooking barley.
2. Prepare Vegetables: Finely dice the onion, celery sticks, and garlic. Grate the carrots using a box grater for even texture.
3. Clean and Cut Mushrooms: Wipe mushrooms clean with damp paper towels (avoid washing directly under water). Dice half into small cubes and slice the other half for sautéing.
4. Sauté Sliced Mushrooms: Heat 1 tablespoon olive oil in a large soup pot over medium-high heat. Sauté sliced mushrooms until browned. Season with salt and pepper, then remove from pot and set aside.
5. Sauté Aromatics and Diced Mushrooms: In the same pot, add the remaining tablespoon of olive oil. Add diced mushrooms, onions, and celery. Sauté for 3-5 minutes over medium heat until browned and softened. Season with salt and pepper.
6. Prepare Cannellini Bean Puree: Blend the cannellini beans along with their can juices until smooth to add creaminess to the soup.
7. Add Garlic, Carrots, and Barley: Stir in garlic, grated carrots, and rinsed barley into the pot. Sauté together for 1 minute to combine flavors.
8. Simmer Soup: Pour in the vegetable broth, water, and blended cannellini beans. Season with salt and black pepper, stir well, cover with a lid, and simmer on low heat for 30 to 40 minutes. Stir occasionally and check barley doneness—it should be tender with a slight chew.
9. Finish Soup: Once barley is cooked, stir in the milk along with the sautéed sliced mushrooms. Mix well to achieve a creamy broth, adding extra water or broth if the soup is too thick.
10. Garnish and Serve: Serve hot with a sprinkle of chopped parsley and a drizzle of olive oil. Enjoy your hearty and nutritious Mushroom Barley Soup!

Notes

• Soaking the barley beforehand reduces cooking time but is optional.
• Use low sodium vegetable broth to control salt levels.
• For a creamier texture, blend some of the beans and use milk of choice.
• Do not wash mushrooms directly under water to avoid sogginess; use a damp cloth instead.
• Adjust seasoning towards the end of cooking for best flavor balance.
• If soup thickens too much, add broth or water to reach desired consistency.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: International

Keywords: Mushroom Barley Soup, Creamy Soup, Vegetarian Soup, Healthy Soup, Hearty Soup, Cannellini Beans, Comfort Food