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.
Ingredients
Scale
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
Instructions
- 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.
- Prepare Vegetables: Finely dice the onion, celery sticks, and garlic. Grate the carrots using a box grater for even texture.
- 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.
- 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.
- 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.
- Prepare Cannellini Bean Puree: Blend the cannellini beans along with their can juices until smooth to add creaminess to the soup.
- Add Garlic, Carrots, and Barley: Stir in garlic, grated carrots, and rinsed barley into the pot. Sauté together for 1 minute to combine flavors.
- 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.
- 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.
- 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
