Mushroom Barley Soup

Name: Mushroom Barley Soup
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Cuisine: Mediterranean
Ingredients: Extra virgin olive oil (I used Private Reserve Greek EVOO); 16 oz baby bella mushrooms, cleaned well and halved or sliced; Kosher salt; 1 yellow onion, chopped; 4 garlic cloves, chopped; 2 celery stalks, chopped; 1 carrot, chopped; 8 oz white mushrooms, cleaned and chopped; ½ cup canned crushed tomatoes; Black pepper; 1 tsp coriander; ½ tsp to ¾ tsp smoked paprika; ½ tsp cumin; 6 cups low-sodium broth (vegetable broth or beef broth); 1 cup pearl barley rinsed; ½ cup packed chopped parsley

6 steps

Prep:15minCook:1h 15min

Updated at: Thu, 17 Aug 2023 04:05:28 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories289.2 kcal (14%)

Total Fat5.1 g (7%)

Carbs52.4 g (20%)

Sugars7.6 g (8%)

Protein13.2 g (26%)

Sodium1151 mg (58%)

Fiber11.6 g (42%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

extra virgin olive oil

i used greek evoo

16 ozbaby bella mushrooms

cleaned well and halved or sliced

8 ozwhite mushrooms

cleaned and chopped

½ cupcrushed tomatoes

canned

black pepper

1 tspcoriander

½ tspsmoked paprika

½ tspcumin

6 cupslow-sodium broth

vegetable broth or beef broth

1 cuppearl barley

rinsed

½ cupparsley

packed, chopped

Instructions

Step 1

In a large Dutch Oven, heat extra virgin olive oil over medium-high heat until shimmering but not smoking. Add baby bell mushrooms and cook until mushrooms soften and gain some color (about 5 minutes or so). Remove from the pot and set aside for now.

Step 2

In the same pot, add a little more extra virgin olive oil. Add onions, garlic, celery, carrots, and chopped white mushrooms. Cook for 4 to 5 minutes over medium-high heat. Season with salt and pepper.

Step 3

Now, add crushed tomatoes and spices (coriander, smoked paprika, cumin). Cook for 3 minutes or so, tossing regularly.

Step 4

Add broth and pearl barley. Bring to a rolling boil for 5 minutes, then turn heat down. Cover and let simmer over low heat for about 45 minutes until the barley is tender and cooked through.

Step 5

Add the cooked bella mushrooms back to the pot and stir to combine. Cook for about 5 minutes or so until mushrooms are well warmed through.

Step 6

Finish with fresh parsley. Transfer to serving bowls and enjoy!