Mushroom Barley Soup – Simple Comfort Food
Posted by alisa on March 16, 2009 | 20 Comments
Well, technically, if you are making my version of Mushroom Barley Soup, it should actually be classified as a stew. Both my husband and I love barley, so I feel no need to use moderation when adding the pearly grain. So many recipes I see for this type of soup use a paltry 1/3 cup of dried barley with 8 cups of broth – ridiculous! The recipe below is filled with barley and mushrooms, and it makes a hearty meal for two, or a light lunch for three. And when I say hearty, I mean it. I am sitting here typing this with an ever-expanding belly having just downed this entire bowl …
Also, I lost track on how much salt I used (bad I know!), but it was somewhere around ½ teaspoon, plus I added 1 teaspoon of miso paste (optional, can just add salt to taste; we tend to splurge on the salt with soups). The amount of salt you need will vary quite a bit depending on the saltiness of the broth and tomato paste you use and how salty you like the end result. I used the organic beef broth from Trader Joe’s, but I was ½ cup shy, so I added water to get to the full 4 cups. I also used a tomato paste that was simply tomatoes, no added sodium or flavors. While I do recommend beef broth, chicken broth or no chicken broth could be subbed in a pinch, and I think the mushroom broth from Pacific Foods would be good; I buy it whenever I find it for a good price, which is rare.
Okay, one last note … I was completely out of other veggies, but if you like, feel free to add in some diced carrots and/or celery for some added nutrition and flavor.
Hearty Mushroom Barley Soup / Stew
- 1 Tablespoon Oil (I used grapeseed, but Olive or Vegetable will do)
- ½ Medium Onion, slivered (about 1¼ cups)
- ½ Cup Dry Barley, rinsed (I used the inexpensive pearl barley)
- 2 Large Garlic Cloves, Minced (or about 2 teaspoons bottled minced garlic)
- 1 Teaspoon Dried Thyme
- 8 Ounces Sliced Button or Cremini Mushrooms
- 4 Cups (1 quart) Beef or Mushroom Broth
- 1 Tablespoon Tomato Paste
- 1 Teaspoon Balsamic Vinegar
- 1 Bay Leaf
- ¼ -1 Teaspoon Salt to Taste
- 1 Teaspoon Miso Paste (or simply more salt to taste)
- Freshly Ground Black Pepper to Taste
Heat the oil in a stock pot over medium heat. Add the onions, and sauté for about 5 minutes, or until they are translucent. Reduce the heat just a touch, add the barley, garlic, and thyme, and sauté for another 3 to 5 minutes. Stir in the mushrooms, followed by the broth, tomato paste, vinegar, bay leaf, and I would start with ¼ teaspoon of salt and the miso if using. Bring the soup to a boil, reduce the heat to low, cover, and allow the soup to simmer for at least 1 hour, or until the barley is nice and tender. Season to taste with additional salt (see my notes in the post above) and black pepper to taste.
Yields 2 hearty, meal-sized servings
I had planned to make this soup crockpot-style, but as usual, I ran out of time. It should do well in a slow cooker; set on low for 6 to 8 hours, allowing the barley time to cook.
Tags: dairy-free, egg-free, recipe, soup, soy-free, vegan, wheat-free
Filed Under: Alisa's Recipes
Comments (20)
BEYOND comforting!!
Great recipe. This is on my list. I am going to try it with buckwheat as I stay away from the gluten grains- this might just become an addition to my cooking class that focuses on healthy comfort food. You should come!
What a great, versatile recipe. I love mushroom barley soup, too–will have to bookmark this for when I’m eating ‘shrooms again!
One of my all-time favorite soups. Yours looks delicious.
ohh i have a thing of mushrooms in the fridge, maybe I will do this!! can I use chicken stock.. nah that would probably ruin it, just trying to think what’s in my cupboard
I am a huge barley lover! This sounds great!
Wow, that looks good! None of my soups ever end up as soups…they are always more like stews due to all of the veggies I end up throwing in there! This one is bookmarked to make soon!
Looks yummy!
I love barley too. So toothsome!
Barley is one of my favourite soup grains, up there with wild rice. And how can you go wrong with a mushroom barley soup. That looks excellent, and perfect for a stormy day.
Im a soup lover .. and this one sounds and looks soo delicious … its a must try for me .. Laila .. http://limeandlemon.wordpress.com/
Mmm barley and mushrooms are a great combination. Your soup looks delicious and comforting!
This looks SO delicious! I can’t wait to try it soon. I love your blog!
this soup looks delicious and easy – I’ll definitely try it soon.
Just what I was looking for! I’m going to try it today and add a 1/2 cup fresh chopped spinach.
Looks great, Alisa! This could easily be made gluten free by using quinoa instead of barley and ensuring that the miso paste used is gluten free.
It’s good to see you at Diane’s Friday Foodie Fix!
Thanks,
Shirley
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I made it last night. My daughter said, “Something smells really good!” It tastes wonderful too. I did not have tomato paste so used tomato sauce — and I did not have balsamic vinegar so i used apple cider vinegar — and it tastes so good. Will try to cook it again with ingredients specified in your recipe. Thank you for posting it!
great recipe….I made it for the family so doubled….used fresh thyme, veggie broth & fresh mushrooms that I sauteed in olive oil to make a mushroom broth & added those in in the last 15 minutes of cooking
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I made this with 1/2 vegan beef bouillon, and 1/2 mushroom bouillon, and added meatless meatballs at the end. So yum!