Mushroom and Barley Soup
with white beans / celery / carrots / baguette
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.
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.
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Proteins
Cuisines
Ingredients
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
Nutrition Facts
Amount Per Serving
Calories
580
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% Daily Value
Total Fat
13g
21%
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Saturated Fat
5g
23%
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Trans Fat
0g
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Cholesterol
18mg
6%
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Sodium
1382mg
58%
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Total Carbohydrate
90g
30%
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Dietary Fiber
14g
56%
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Sugars
14g
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Protein
27g
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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.
Nutrition Facts
Amount Per Serving
Calories
580
Just a moment...
% Daily Value
Total Fat
13g
21%
Just a moment...
Saturated Fat
5g
23%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
18mg
6%
Just a moment...
Sodium
1382mg
58%
Just a moment...
Total Carbohydrate
90g
30%
Just a moment...
Dietary Fiber
14g
56%
Just a moment...
Sugars
14g
Just a moment...
Protein
27g
Just a moment...
Reviews
Ratings
0 reviews