Mushroom and Barley Soup
with white beans / celery / carrots / baguette

Name: Mushroom and Barley Soup
Cook time: 65 min
Total time: 65 min
Yield: 4
Ingredients: 6 oz Carrots, chopped; 3 stalks Celery, chopped; 1 Onions, medium, chopped; 1 tsp Salt; 1/2 tsp Garlic powder; 1/2 tsp Thyme, dried; 1/4 tsp Red pepper flakes; 12 oz Mushrooms, any brown; 2 stalks Green onions , chopped, green and white parts combined; 1 can Beans, cannellini or butter (14 oz / 397 g), drained and rinsed; 1 Tbsp Oil, cooking; 2 Tbsp Butter; 1/3 cup Pearl barley (sub cooked white beans, using 3x the amount listed); 2 Tbsp Tomato paste; 2 Tbsp Flour, all-purpose; 5 cups Stock, any type; 2 Bay leaves (opt); 1/2 tsp Lemon juice; 1/2 cup Yogurt, plain or Greek; 1 Baguette, small (opt)

Active: 20 min Total: 1 hr 5 min

Original GF Paleo Vegetarian

Hearty and comforting, this classic soup got great reviews when first featured in 2017.
Smarts: This soup requires 25 to 30 minutes of hands-off simmer time to cook the pearl barley. If you are short on time, make the soup ahead (it reheats well), look for quick-cooking barley (Trader Joe’s sells one that cooks in 10 minutes), or use canned white beans as a substitute.
Smarts: This recipe could be made in the Instant Pot. For tips, join the Cook Smarts Instant Pot Facebook Group.

Ingredients

Metric

Servings:

Mushroom and Barley Soup:

Carrots - 6 oz , chopped
Celery - 3 stalks , chopped
Onions, medium - 1 , chopped
Salt - 1 tsp
Garlic powder - 1/2 tsp
Thyme, dried - 1/2 tsp
Red pepper flakes - 1/4 tsp
Mushrooms, any brown - 12 oz
Green onions - 2 stalks , chopped, green and white parts combined
Beans, cannellini or butter (14 oz / 397 g) - 1 can , drained and rinsed
Oil, cooking - 1 Tbsp
Butter - 2 Tbsp
Pearl barley - 1/3 cup (sub cooked white beans, using 3x the amount listed)
Tomato paste - 2 Tbsp
Flour, all-purpose - 2 Tbsp
Stock, any type - 5 cups
Bay leaves (opt) - 2
Lemon juice - 1/2 tsp
Yogurt, plain or Greek - 1/2 cup
Baguette, small (opt) - 1

Prep

Carrots / Celery / Onions - Prep as directed and combine. (Can be done up to 5 days ahead)
Make spice mix - Combine salt, garlic powder, thyme, and red pepper flakes. (Can be done up to 5 days ahead)
Mushrooms - If not pre-sliced, slice mushrooms. (Can be done 2 days ahead)
Green onions - Slice green onions, combining green and white parts. (Can be done 1 day ahead)
Beans - Drain and rinse.

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Make

Heat a Dutch oven with oil over medium-high heat. Add mushrooms and saute until mushrooms are golden brown, 4 to 5 minutes.
Add butter and then carrots, celery, onions, and barley to melted butter. Saute until vegetables are starting to soften, 4 to 6 minutes. Stir in spice mix, tomato paste, and flour and cook for 1 minute more.
Pour stock and bay leaves over vegetables. Bring to a boil.
Reduce heat and simmer, covered, until barley is tender, 25 to 30 minutes. (If using quick cooking barley, it should cook in about 10 minutes.)
Stir beans and lemon juice into soup and season with some salt and pepper.
Divide soup between bowls. Enjoy with yogurt and green onions on top and baguette on the side.

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