Mushroom and Barley Soup
with white beans / celery / carrots / baguette
Hearty and comforting, this soup 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), look for quick-cooking barley (Trader Joe’s sells one that cooks in 10 minutes) or use canned white beans as a substitute.
- 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 (look for pre-sliced)
- 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
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)
Beans - Drain and rinse.
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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 (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.
Pour stock and bay leaves over vegetables. Bring to a boil.
Reduce heat and simmer, covered until barley is tender, ~60 minutes.
Stir beans and lemon juice into soup and season with some salt and pepper.
Divide soup between bowls. Enjoy with yogurt on top and baguette on the side.