Chunky Mushroom Barley Soup

Cozy up with a bowl of hearty Chunky Mushroom Barley Soup, a comforting blend of wholesome flavors and textures. This vegetarian soup combines tender pearl barley, a medley of cremini and button mushrooms, and a vibrant mix of sautéed onions, carrots, and celery, all simmered to perfection in a fragrant vegetable broth infused with thyme, rosemary, and a hint of garlic. The mushrooms’ earthy richness paired with the barley’s satisfying chew makes this soup a perfect option for a nourishing dinner or a meal-prep favorite. Ready in just over an hour, this protein-packed, fiber-rich recipe is ideal for chilly days and can be garnished with fresh parsley for a pop of color and freshness. Perfect for vegetarian, vegan, or plant-based diets, this soup is sure to become your go-to for comfort food with a healthy twist!

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 stalks celery stalks, diced
• 2 cloves garlic, minced
• 16 ounces cremini mushrooms, roughly chopped
• 8 ounces button mushrooms, roughly chopped
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 whole bay leaf
• 0.5 teaspoon pepper
• 1 teaspoon salt (adjust to taste)
• 0.75 cup pearl barley
• 8 cups vegetable broth
• 2 tablespoons fresh parsley, chopped (for garnish)

Directions

Step 1

Heat olive oil in a large pot or Dutch oven over medium heat.

Step 2

Add the diced onions, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened.

Step 3

Stir in the minced garlic and cook for another 1 minute until aromatic.

Step 4

Add the cremini and button mushrooms to the pot. Sauté for about 8-10 minutes, stirring occasionally, until the mushrooms have released their liquid and reduced in volume.

Step 5

Sprinkle in the thyme, rosemary, salt, pepper, and add the bay leaf. Stir to coat the vegetables evenly.

Step 6

Rinse the pearl barley under cold water and then add it to the pot along with the vegetable broth. Stir to combine.

Step 7

Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 40-45 minutes or until the barley is tender.

Step 8

Remove the bay leaf from the soup. Adjust the seasoning with additional salt and pepper if needed.

Step 9

Ladle the soup into bowls, garnish with fresh parsley, and serve warm.

Nutrition Facts

Serving size	(3084.9g)

Amount per serving	% Daily Value*
Calories	1774.9

Total Fat 48.8g	0%
Saturated Fat 8.8g	0%
Polyunsaturated Fat 8.4g
Cholesterol 0mg	0%
Sodium 6902.3mg	0%
Total Carbohydrate 285.0g	0%
Dietary Fiber 60.8g	0%
Total Sugars 55.7g
Protein 70.3g	0%

Vitamin D 47.6IU	0%
Calcium 456.1mg	0%
Iron 17.9mg	0%
Potassium 7438.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 23.6%

Protein: 15.1%

Carbs: 61.3%