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–+ servings

Mushroom Barley Soup

A delicious hearty vegetarian soup that has texture and an incredible depth of flavour
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Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Course: lunch, Soup
Cuisine: Canadian
Keyword: hearty, vegetarian
Servings: 8 cups
Calories: 211kcal

Equipment

  • Dutch oven or large stock pot

Ingredients

  • 1 ounce dried porcini mushrooms
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 4-5 cups mixed mushrooms cleaned and sliced
  • 1 tbsp olive oil
  • 1 onion peeled and chopped
  • 1 carrot peeled and chopped
  • 2 celery stalks chopped
  • 1 clove garlic, crushed
  • 1 cup pearl barley
  • 4 cups mushroom stock (substitute vegetable or chicken stock)
  • 1 tbsp dried thyme leaves
  • 1 tbsp fresh sage chopped
  • Salt and pepper

Instructions

  • In a small bowl, cover the dried mushrooms with the boiling water and let soak until softened, 10 -15 minutes. Drain, reserving the soaking liquid and roughly chop the mushrooms. Set aside.
  • Clean and slice the fresh mushrooms. Peel the onion and carrot, then chop both and the celery into a medium size dice. Crush the garlic
  • Heat a tablespoon of butter and a tablespoon of olive oil in a Dutch oven or stock pot over med-high heat. Add the mushrooms and cook until browned, draining any excess liquid released by the mushrooms into the bowl with the dried mushrooms.
    Once the mushrooms are brown, remove them from the pot and set side.
  • Add an additional tablespoon of olive oil to the same pot then add the onions, celery, and carrot. Cook until the onions are translucent, about 5 minutes.
  • Stir in the garlic and pearl barley and allow the barley to toast and lightly brown, about 2-3 minutes.
  • Add the browned mushrooms, thyme, sage and a few good grinds of fresh black pepper and give everything a good stir.
  • Next add the stock, the dried mushrooms and their reserved soaking liquid to the pot and bring to a rolling boil for 5 minutes, then turn heat down.
    Cover and let simmer over low heat for about 30-45 minutes until the barley is tender and cooked through.
  • Taste and adjust seasoning, adding more sage, salt and pepper as needed.
  • Serve with some grilled or toasted crusty bread and enjoy!

Nutrition

Serving: 1cup | Calories: 211kcal | Carbohydrates: 34g | Protein: 8g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 68mg | Potassium: 614mg | Fiber: 8g | Sugar: 4g | Vitamin A: 1337IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 2mg
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