ONE-POT MUSHROOM AND BARLEY SOUP
This One-Pot Mushroom and Barley Soup is a warm and hearty bowl, which is perfect for those craving a comforting and nutrient-rich meal. This barley adds a chewy texture packed with fibre, while mushrooms provide an earthy and umami depth. This dish is simmered in a rich vegetable broth with olive oil and seasoned with garlic and black pepper. This One-Pot Mushroom and Barley Soup is light yet satisfying. Cooking everything in one pot enhances the flavour and makes cleanup effortless. It is ideal for a quick and wholesome meal, which is perfect for cold nights or a simple and nourishing dish. Pair One-Pot Mushroom and Barley Soup with crusty bread or enjoy it as a standalone meal for a nutritious and delicious experience.
RECIPE CATEGORY
Soups & Stews
SERVING SIZE
1
CUISINE
European
PREPARATION/TECHNIQUES
One-Pot Wonders, Simmer
OCCASION/HOLIDAY
Casual Dinner
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Dairy-Free, High Fibre, Low Fat
DISH TYPE
Soup / Stew
INGREDIENTS
Here is a list of ingredients for One-Pot Mushroom and Barley Soup:
- ¼ cup barley
- ½ cup mushrooms, sliced
- ½ cup vegetable broth
- ½ teaspoon garlic, minced
- ½ teaspoon olive oil
- ¼ teaspoon black pepper
FULL NUTRITIONAL INFORMATION
- Calories: 195.4 kilocalories
- Saturated Fat: 0.6 grams
- Carbohydrates: 36.0 grams
- Sugar:1.1 grams
- Protein: 7.0 grams
- Fat: 3.5 grams
- Fibre: 8.6 grams
- Sodium: 25.7 milligrams
- Iron: 2.0 milligrams
- Calcium: 26.4 milligrams
- Vitamin D: 0.1 milligrams
- Potassium: 340.1 milligrams
PREPARATION
These steps are followed for the preparation of One-Pot Mushroom and Barley Soup:
- Heat The Olive Oil: Warm ½ teaspoon olive oil in a pot over medium heat for about 30 seconds.
- Sauté The Garlic: Add ½ teaspoon minced garlic and stir for 30 seconds until fragrant.
- Cook The Mushrooms: Add ½ cup of sliced mushrooms and cook for 3 to 4 minutes until softened.
- Add The Barley: Stir in ¼ cup of barley and toast it lightly for about 1 minute.
- Pour In The Broth: Add ½ cup of vegetable broth and bring to a gentle simmer.
- Season The Soup: Stir in ¼ teaspoon of black pepper.
- Simmer Until Tender: Reduce the heat and simmer for 20 to 25 minutes, stirring occasionally, until the barley is tender and the soup has thickened.
- Serve Warm: Remove from the heat and serve immediately.
PREP TIME
5 minutes
COOKING TIME
25 minutes
TIPS
- Boost Umami: Add a splash of soy sauce or a dash of nutritional yeast for deeper flavour.
- Thicker Consistency: Let the soup rest for a few minutes after cooking to allow the barley to absorb more liquid.
- Add Freshness: Garnish with chopped parsley or fresh thyme for an aromatic touch.
- Make It Heartier: Stir in spinach or kale during the last few minutes of cooking.
- Storage Tip: The soup thickens as it cools, so add extra broth when reheating.
VARIATIONS
- Protein Boost: Add lentils or cooked chickpeas for extra protein.
- Spicy Twist: Stir in a pinch of red pepper flakes for heat.
- Different Grains: Swap barley with quinoa or brown rice for a gluten-free option.
- Creamy Version: Blend half the soup and return it to the pot for a thicker texture.
- Nutty Flavour: Toast the barley before cooking to enhance its nuttiness.
PREPPING AND STORAGE
- Refrigeration: Store it in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze in individual portions for up to 2 months; thaw overnight before reheating.
- Reheating: Warm on the stovetop with additional broth or water to adjust consistency.