Mushroom Barley soup is hearty filling and delicious but doesn’t weigh you down. It’s economical if you make your own stock or broth and I have a budget friendly way for this. This soup is full of vitamins, minerals and antioxidants from the mirepoix, mushrooms and barley. If you are following the Starch Solution this soup is also great for pre-loading because even with the barley it is still nutrient dense.
What you will need-
- Mirepoix- which is fancy for saying onions, celery and carrots
- Vegetable stock- check out my recipe on how to make yours for nearly free
- Fresh or Dried herbs, I just use what I have available, either will do fine
- Cooked barley- I like to cook a batch of barley during my meal prep. It takes about 25-30 minutes. If you don’t pre cook your barley it will absorb all your vegetable stock from your soup while it is cooking.
Mushroom Barley Soup
Mushroom Barley Soup
Equipment
Ingredients
- ½ cup onion, minced
- 2 ribs celery, diced
- 2 medium carrots, diced
- 8 ounces cremini mushrooms, sliced
- 2 garlic cloves, minced
- 1 tbsp dried thyme
- 1 tbsp dried rosemary
- 2 bay leaves
- 5 cups vegetable stock
- 2 cups cooked barley
- salt and pepper to taste
Instructions
- Place the onions, carrots, celery and cremini mushrooms in a large pot and saute over medium heat for 10 minutes. Add vegetable stock or water to ensure they don't burn.
- Add the garlic, thyme, rosemary and bay leaves and cook for another minute. Add the vegetable stock and allow to simmer for 15 minutes.
- Add the cooked barley and cook for another 10 minutes. Season with salt and pepper
Video
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