Italian White Bean, Barley, and Mushroom Soup
with baguette
This hearty soup has a slightly creamy base (made without any cream) and great cold weather ingredients like white beans, barley, and mushrooms.
Ingredients
- Carrots - 6 oz, chopped
- Celery - 3 stalks, sliced
- Onions, medium - 1, chopped
- Garlic - 3 cloves, chopped
- Mushrooms, any button - 8 oz, quartered
- Beans, cannellini or butter (14 oz / 397 g) - 1 can, drained and rinsed
- Pearl barley - 1/3 cup
- Oil, olive - 1 Tbsp
- Flour, all-purpose - 2 Tbsp
- Thyme, dried - 1 tsp
- Red pepper flakes (opt) - 1/4 tsp
- Stock, any type - 1 cup + 3 cups
- Pearl barley - 1/3 cup
- Bay leaves - 2
- Lemon juice - 1/2 tsp
- Baguette, small - 1
- Parsley (opt) - for topping, chopped
Nutrition Facts
Prep
- Carrots / Celery / Onions / Garlic - Prep as directed and combine. (Can be done up to 5 days ahead)
- Mushrooms - Quarter mushrooms. (Can be done up to 3 days ahead)
- Beans - Drain and rinse.
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Make
- Heat a Dutch oven with oil over medium heat. Add carrots, celery, onions, and garlic and saute until tender, 4 to 5 minutes.
- Add mushrooms and saute for 2 minutes just to get the mushrooms started cooking.
- Stir in flour, dried thyme, and red pepper flakes and saute for 1 minute more.
- Add first portion of stock while whisking. Bring to a simmer and simmer for 1 minute. Add second portion of stock, barley, and bay leaves. Simmer the soup, covered, until barley is tender, 30 to 40 minutes.
- When barley is tender, remove and discard bay leaves. Stir beans and lemon juice into soup. Taste and season with some more salt and pepper, if needed.
- If you’d like the baguette warm, heat it up in the oven.
- Serve soup with some parsley (if using) over top. Enjoy with baguette on the side.
Nutrition Facts
Reviews
Ratings
Most Helpful
Forgot to sear beef but it still was delicious. Used better than bouillon beef for the stock which gave it a great flavor.
1 Helpful34 reviews
Very delicious! Would make again. One of the best beef stew recipes I’ve ever made by far! Used finely chopped beef from HEB and only 4 cups of stock. Makes more than 4 servings. The barley soaked up the liquid and made it thick and rich. :)
0 HelpfulGF version, not a fan. It lacked the thickness and starch of the barley. I would recommend trying potatoes instead of Quinoa.
0 Helpful