Mushroom and Barley Soup
Cremini mushrooms, pearl barley, and root vegetables simmered in broth until the barley makes it thick and savory.
Heat oil in a large pot over medium-high heat. Add the sliced mushrooms and cook undisturbed for 4 minutes until browned on one side, then stir and cook 3 more minutes. Remove and set aside.
Add onion, carrot, and celery to the same pot. Cook over medium heat 6 minutes until softened.
Add garlic and thyme. Cook 1 minute.
Return mushrooms to the pot. Add soy sauce and stir to combine.
Add the broth and water. Bring to a boil.
Add the barley. Reduce heat to a steady simmer and cook uncovered 40 minutes, stirring occasionally, until barley is tender.
Taste and adjust salt and pepper. The soup will thicken considerably as it sits. Add water when reheating.
PC cremini mushrooms 454g at $4.99 are the most expensive ingredient here. They are worth it — mushrooms release a lot of water and flavor into the broth. White button mushrooms at the same price would work.
- Soy sauce adds a background savory note without tasting Asian. It is common in European mushroom soups. Do not skip it.
- This soup is better the next day. The barley keeps absorbing liquid; add water when reheating.
Estimated values per serving.
This recipe can be made gluten-free with substitutions.
- Replace pearl barley with long-grain white rice (same weight) (Rice is GF and slightly cheaper. Add 20 minutes before the end.)
- Replace soy sauce with tamari (Same cost, gluten-free.)
Barley and standard soy sauce both contain gluten. Use rice and tamari for a fully GF version.