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Mushroom Barley Soup – Consuming Chook Meals

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Mushroom Barley Soup – Consuming Chook Meals

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This mushroom barley soup combines recent greens and pearled barley in a vegetarian broth. It’s hearty, comforting, packed stuffed with taste and comes collectively in only one pot!

I’ve been craving all of the consolation meals not too long ago, so I’m excited to share this mushroom barley soup with you at present as a result of it’s tremendous comforting and hearty.

The earthiness from the mushrooms and umami taste from the tamari paired with the nuttiness and chewy texture of the barley is chef’s kiss!

And since it is a one-pot meal it’s tremendous simple to whip up and requires minimal prep work. Simply minimize your veggies, throw every part in your pot and voila dinner is served!

A bowl of mushroom barley soup.

Why You’ll Love This Soup

  • It’s a comforting, hearty soup and filled with taste.
  • Comes collectively in only one pot. Hooray for much less dishes!
  • Minimal prep work required. Aside from slicing the veggies this recipe is fairly hands-off!
  • It’s dairy-free and vegan.
Ingredients measured out to make Mushroom Barley Soup: celery, broth, garlic, salt, onion, spinach, barley, baby bella mushrooms, pepper, olive oil, carrots, tamari, oregano, parsley, bay leaf and thyme.

Components Wanted

  • olive oil – to sauté the greens.
  • carrots – I like to recommend utilizing medium to giant carrots, peeling them and slicing into ¼- inch thick slices.
  • celery – wash nicely after which chop into bite-sized items.
  • yellow onion and garlic – provides a scrumptious savory taste to this soup.
  • mushrooms – child bella mushrooms (also called cremini mushrooms) work finest on this soup, however white mushrooms are an excellent substitute if that’s what you’ve available.
  • child spinach – for some added vitamins and a pop of coloration! Kale can be an excellent substitute for those who don’t have spinach available.
  • dried herbs – oregano, thyme and a bay leaf.
  • sea salt and black pepper – to carry all of the flavors collectively!
  • vegetable broth – the liquid base of the soup. I like utilizing low-sodium broth so I can management the quantity of salt in my soup. In case you don’t want this recipe to be vegan you should utilize beef broth or rooster broth for added taste.
  • pearled barley – for those who’re new to barley, pearled barley is a kind of barley that has had its outer husk and bran layers eliminated. It’s a grain that’s constituted of wheat so steer clear when you’ve got a gluten intolerance or allergy. It incorporates lots of the identical vitamins as white and brown rice, however pearled barley does have double the quantity of fiber per serving. My favourite model is Bob’s Crimson Mill Pearl Barley.
  • tamari – provides a savory, umami taste to the soup. Soy sauce or coconut aminos each work instead.
  • recent parsley – I like including recent herbs proper earlier than serving for an additional burst of taste.
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Collage of 8 photos showing to steps to make Mushroom Barley Soup.

Methods to Make

In a big pot or Dutch oven, add the oil and warmth over medium warmth to heat. Add the onion, carrots and celery and sauté for about 7 minutes, or till greens start to melt and are tender, stirring intermittently. Add the garlic and sauté for an additional 1 to 2 minutes.

Then add mushrooms and prepare dinner for a further 5-6 minutes, till mushrooms begin to prepare dinner down. Add dried oregano, dried thyme, bay leaf, pepper and salt, stir to mix and prepare dinner for a further 1-2 minutes.

Add vegetable broth and barley, carry combination to a rolling boil, cut back warmth to a simmer and canopy with lid. Prepare dinner for about half-hour, till barley is cooked. Add tamari and spinach, stir and prepare dinner for a further 2-3 minutes, till spinach wilts.

Take away bay leaf and season to style. Serve heat topped with recent parsley and a aspect of crusty bread, if desired.

A pot of mushroom barley soup.

What to Serve With Mushroom Barley Soup

  • With a salad – serve this soup with a recent salad like this simple spinach salad or kale and brussels sprout salad
  • With crackers – for those who’re a fan of getting crackers together with your soup, it is advisable to attempt making my simple almond flour crackers. They’re simpler to make than you would possibly suppose.
  • With bread – a slice of recent heat or toasted sourdough bread would pair completely with this soup.
  • With a sandwich – serve the soup with a grilled cheese sandwich or panini on the aspect.
A bowl of mushroom barley soup.

Methods to Retailer Leftovers

Generally, soup is superb for meal prep due to how nicely it shops! I like making one large batch and consuming leftovers all through the week. It tastes even higher after sitting within the fridge for a day or two!

For storage, let the soup cool utterly earlier than putting in an hermetic container. Retailer within the fridge for as much as one week or within the freezer for as much as 3 months. If freezing, let the soup thaw within the fridge in a single day while you’re able to get pleasure from. For reheating, heat the soup on the stovetop or within the microwave.

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The barley will absorb a few of the liquid because it sits so if serving leftovers you would possibly want so as to add extra broth or water to the soup.

Mushroom barley soup in a bowl with bread.

Extra Mushroom Recipes

Extra Soup Recipes

Remember to try the entire mushroom recipes in addition to the complete assortment of soup recipes on EBF!

Mushroom Barley Soup

This mushroom barley soup combines recent greens and pearled barley in a vegetarian broth. It is hearty, comforting, packed stuffed with taste and comes collectively in only one pot!

A bowl of mushroom barley soup.
Complete Time 1 hour 5 minutes

Servings 8

  • 2 Tablespoons olive oil
  • 1 yellow onion, peeled and diced
  • 1 ½ cup carrots, peeled and chopped
  • 1 cup celery, chopped
  • 3 garlic cloves, minced
  • 16 oz child Bella mushrooms, sliced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 teaspoon pepper, plus extra to style
  • 1 teaspoon sea salt, plus extra to style
  • 6-8 cups low-sodium vegetable broth, plus extra if desired
  • 1 cup raw pearled barley
  • 2 Tablespoons tamari or coconut aminos
  • 2-3 cups child spinach, roughly chopped
  • recent parsley leaves, for serving
  • In a big pot or Dutch oven, add the oil and warmth over medium-high warmth to heat. Add the onion, carrots and celery and sauté for about 7 minutes, or till greens start to melt. Stir intermittently. Add the garlic and sauté for an additional 1 to 2 minutes.

  • Add mushrooms and prepare dinner for a further 5-6 minutes, till mushrooms begin to prepare dinner down.

  • Add dried oregano, dried thyme, bay leaf, pepper and salt, stir to mix and prepare dinner for a further 1-2 minutes.

  • Add vegetable broth and barley. Deliver the combination to a rolling boil, cut back warmth to a simmer and canopy. Prepare dinner for about half-hour, till barley is cooked.

  • Add tamari and spinach, stir and prepare dinner for a further 2-3 minutes, till spinach wilts.

  • Take away bay leaf and season to style. Serve heat topped with recent parsley and a aspect of crusty bread, if desired.

Serving: 1/8 recipe Energy: 168kcal Carbohydrates: 29g Protein: 6g Fats: 4g Saturated Fats: 1g Monounsaturated Fats: 2g Sodium: 703mg Potassium: 539mg Fiber: 5g Sugar: 4g

DID YOU MAKE THIS RECIPE?

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