Rosemary Mushroom Barley Soup
Rosemary Mushroom Barley Soup is a heartwarming dish that combines the earthy flavors of fresh mushrooms, aromatic rosemary, and chewy barley. This comforting soup is perfect for chilly evenings, offering a delightful blend of textures and tastes that will make your kitchen feel like a cozy retreat. Easy to prepare and adaptable for various dietary needs, this recipe guarantees satisfaction with every spoonful.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: About 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 1 cup pearl barley
- 8 oz fresh shiitake mushrooms, sliced
- 8 oz fresh cremini mushrooms, sliced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 2 tbsp soy sauce
- 2 tbsp extra virgin olive oil
- 2 medium carrots, diced small
- 2 sprigs fresh rosemary
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat. Add diced onions and minced garlic; sauté until translucent.
- Add sliced mushrooms and diced carrots; cook until mushrooms release moisture (about 5 minutes).
- Stir in pearl barley and pour in vegetable broth along with soy sauce. Bring to a boil.
- Reduce heat, add rosemary sprigs, and season with salt and pepper. Simmer until barley is tender (about 30 minutes).
- Adjust consistency with additional broth or water if needed. Remove rosemary before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 3g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg
Keywords: For added nutrition, incorporate seasonal vegetables like spinach or zucchini. Substitute quinoa for barley for a gluten-free option. Top with grated parmesan cheese for an extra flavor boost.