Ingredients
Main Ingredients
- 2 tbsp olive oil or butter
- 1 onion, diced
- 2 cloves garlic, minced
- 10 oz mushrooms, sliced
- ¾ cup pearl barley
- 6 cups vegetable or beef broth
- 1 tsp thyme
- Salt and pepper, to taste
Instructions
- Sauté onion and garlic: Heat the olive oil or butter in a large pot over medium heat. Add the diced onion and minced garlic, cooking until the onion becomes translucent and fragrant, about 3-4 minutes.
- Cook mushrooms: Add the sliced mushrooms to the pot and sauté until they are browned and their moisture has evaporated, roughly 5-7 minutes. This step builds the soup’s deep earthy flavor.
- Add barley, broth, and thyme: Stir in the pearl barley, pour in the vegetable or beef broth, and sprinkle the thyme. Mix everything well to combine all ingredients.
- Simmer the soup: Bring the mixture to a boil, then reduce heat to low and let it simmer, uncovered, for 40 to 45 minutes. Simmer until the barley is tender and the soup has thickened slightly.
- Season and serve: Taste the soup and season with salt and pepper as needed. Optionally, add a splash of soy sauce for extra umami. Ladle into bowls and enjoy warm.
Notes
- Add a splash of soy sauce for an enhanced umami depth and richer flavor.
- Use a mix of mushrooms such as cremini, shiitake, and button to increase complexity in flavor.
- This soup keeps well and can be refrigerated for up to 4 days; reheat gently before serving.
- For a creamier texture, blend a portion of the soup and stir it back in before serving.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dinner / Soup
- Method: Stovetop
- Cuisine: Eastern European
- Diet: Vegetarian
