Try this mushroom and barley soup with ingredients you already have at home

Matt Jenner

Contributing Writer

Who says vegetarian soups can't be filling? Make this soup your new go-to for any occasion. Sliced cremini mushrooms complement aromatic vegetables and puffed pearl barley for a healthy and filling soup that the whole family will love. This soup is a dream for vegetarians but can also be meat-eater-friendly with the addition of sliced chicken or sausage.

The recipe below is a one-pot wonder, which means you'll be eating sooner, and cleanup will be a breeze. This super simple recipe simply requires layering in the ingredients and allowing them to meld together until the flavors are just right. It's one of the easiest soups you can make from scratch and ideal for bringing your kids into the kitchen to help out.

Cooktop Cove

Mushroom and Barley Soup

4-6

10 mins

50 mins

1 hr

1 cup barley

1 pound fresh cremini mushrooms, sliced

1 cup chopped yellow onion

3/4 cup diced carrots

1/2 cup chopped celery

1/4 cup olive oil

2 cloves garlic, minced

6 cups low-sodium vegetable broth

Kosher salt and freshly ground black pepper

In a large pot or Dutch oven, add the olive oil and heat over medium heat.

Add the onion, carrots, celery and garlic. Sauté until the vegetables start to sweat and become translucent, about 3-5 minutes. Season with a pinch of salt and black pepper.

Add the mushrooms to the pot and stir to incorporate into the vegetables. Allow to cook until the mushrooms start to brown and release their liquid, about another 3-5 minutes.

Pour the vegetable broth and the barley into the pot and stir.

Bring the soup up to a boil, then reduce heat to medium-low and cover. Allow the soup to simmer until the barley has cooked and become tender, about 45 minutes.

When the barley has cooked, season the soup with salt and pepper to taste.

Remove the soup from the heat, garnish with some fresh chopped parsley (optional), and serve hot immediately.

Pro-tip: Didn't finish it all? This soup can be kept in the fridge for up to a week, or store it in the freezer for up to one month.

Pro-tip: Sliced chicken or sausage is a tasty addition to the soup for non-vegetarians. You can also use chicken broth instead of vegetable broth.

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