Go Back
To create a delightful bowl of Roasted Mushroom Barley Soup, it's essential to understand the role of each ingredient, as they all contribute to the overall flavor and health benefits of the dish.

Roasted Mushroom Barley Soup

Discover the warmth and nourishment of Roasted Mushroom Barley Soup, the perfect comfort food for any season. This hearty soup combines earthy mushrooms with nutrient-rich barley, creating a delicious blend that's loved by vegetarians and meat enthusiasts alike. With wholesome ingredients like aromatic vegetables and herbs, this recipe is not only flavorful but also packed with vitamins and antioxidants, making it a nutritious choice for everyone. Enjoy a satisfying meal that's simple to make and sure to become a favorite.
Print Recipe Pin Recipe

Ingredients
  

2 cups mixed mushrooms (cremini, shiitake, and button), cleaned and quartered

1 tablespoon olive oil

1 large onion, diced

3 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried thyme)

1 teaspoon fresh rosemary, chopped (or 1/2 teaspoon dried rosemary)

1 cup barley, rinsed and drained

6 cups vegetable broth

1 tablespoon soy sauce (or tamari for gluten-free)

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Roast the Mushrooms: Preheat your oven to 400°F (200°C). Toss the quartered mushrooms with olive oil, salt, and pepper on a baking sheet. Roast for about 20 minutes, or until golden brown and tender.

    Sauté the Vegetables: In a large pot, heat a tablespoon of olive oil over medium heat. Add the diced onion, garlic, carrots, and celery. Sauté for about 5–7 minutes, until the onions are translucent and the vegetables begin to soften.

      Add Aromatics: Stir in the fresh thyme and rosemary, cooking for an additional minute until fragrant.

        Combine Ingredients: Add the rinsed barley to the pot, followed by the roasted mushrooms. Pour in the vegetable broth and soy sauce, stirring to combine. Bring the mixture to a boil.

          Simmer the Soup: Once boiling, reduce the heat to low and cover, simmering for about 30–35 minutes, or until the barley is tender and the soup has thickened slightly. Stir occasionally to prevent sticking.

            Season and Serve: Taste the soup and adjust seasoning with salt and pepper as needed. Ladle into bowls and garnish with freshly chopped parsley before serving.

              Prep Time, Total Time, Servings: 15 min | 1 hr | 6 servings