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

Active: 20 Total: 65

Hearty and comforting, this soup, which we last featured in 2017, is full of classic flavors that hit the spot as the weather cools.
Smarts: This soup requires 60 minutes of hands-off simmer time to cook the pearl barley. If you are short on time, make the soup ahead (it reheats well) or look for quick-cooking barley (Trader Joe’s sells one that cooks in 10 minutes).

Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
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 , sliced (look for pre-sliced to save time)
  • 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

  1. Carrots / Celery / Onions - Prep as directed and combine. (Can be done up to 5 days ahead)

  2. Make spice mix - Combine salt, garlic powder, thyme, and red pepper flakes. (Can be done up to 5 days ahead)

  3. Mushrooms - If not pre-sliced, slice mushrooms. (Can be done 2 days ahead)

  4. Beans - Drain and rinse.

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Make

  1. Heat a Dutch oven with oil over medium-high heat. Add mushrooms and saute until mushrooms are golden brown, 4 to 5 minutes.

  2. Add butter and then carrots, celery, onions, and barley (if using quick cooking barley, wait to add it) to melted butter. Saute until vegetables are tender, 8 to 10 minutes. Stir in spice mix, tomato paste, and flour and cook for 1 minute more.

  3. Pour stock and bay leaves over vegetables. Bring to a boil.

  4. Reduce heat and simmer, covered, until barley is tender, ~60 minutes. (If using quick cooking barley, add it now and simmer for 10 minutes.)

  5. Stir beans and lemon juice into soup and season with some salt and pepper.

  6. Divide soup between bowls. Enjoy with yogurt on top and baguette on the side.


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