Hearty Wild Mushroom and Barley Soup Recipe

If you’re searching for a warming dish that brings the earthy goodness of the forest to your table, look no further than this Wild Mushroom and Barley Soup. It’s not just a soup; it’s a celebration of flavors that highlights the beauty of vegetable & plant-based soups. Perfect for chilly evenings, this recipe will have you feeling nourished and satisfied.

This soup is a delightful blend of rich wild mushrooms and wholesome barley, simmered together to create a comforting bowl of goodness. Imagine the aroma that fills your kitchen as it cooks – it’s simply irresistible! Whether you’re a mushroom lover or just looking to incorporate more plant-based meals into your diet, this recipe is sure to become a favorite.

Delicious and Nutritious Wild Mushroom and Barley Soup

A bowl of wild mushroom and barley soup filled with mushrooms and vegetables, garnished with parsley, on a rustic table with bread.

This Wild Mushroom and Barley Soup is a robust, savory dish filled with tender mushrooms, nutty barley, and a medley of fresh vegetables. It’s hearty and satisfying, making it an ideal choice for those seeking a nourishing plant-based meal, packed with flavor and texture.

Ingredients

2 cups wild mushrooms (such as shiitake, oyster, or cremini), sliced
1 cup pearl barley, rinsed
1 medium onion, diced
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
6 cups vegetable broth
1 tablespoon olive oil
1 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley for garnish (optional)

Instructions

Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add diced onions, carrots, and celery, and sauté for about 5 minutes, until softened. Stir in minced garlic and cook for another minute.
Add Mushrooms: Add the sliced wild mushrooms to the pot and cook until they release their moisture and begin to brown, about 5-7 minutes.
Combine Ingredients: Stir in the rinsed barley, dried thyme, and vegetable broth. Bring to a boil, then reduce the heat and let it simmer for about 30-40 minutes, or until the barley is tender.
Season: Taste and adjust seasoning with salt and pepper. If desired, add more broth for a thinner consistency.
Serve: Ladle the soup into bowls and garnish with fresh parsley. Enjoy hot with crusty bread on the side.