Moosewood Mushroom Barley Soup

Warm, hearty, and brimming with earthy flavors, Moosewood Mushroom Barley Soup is the ultimate comfort food for chilly days. This wholesome recipe combines tender pearl barley with a medley of fresh vegetables, including carrots, celery, and earthy mushrooms, all simmered to perfection in a savory vegetable broth infused with thyme, rosemary, and a dash of soy sauce for umami depth. Each spoonful delivers a nourishing blend of textures and flavors, made even more vibrant with a sprinkle of fresh parsley. Ready in just over an hour and perfect for serving six, this vegetarian soup is not only satisfying but also nutrient-rich and easy to prepare. Ideal for those seeking a healthy, plant-based meal, this cozy soup is sure to become a staple in your recipe collection.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

Ingredients

• 1 cup Pearl barley
• 6 cups Water
• 3 tablespoons Olive oil
• 1 large Onion, diced
• 3 cloves Garlic, minced
• 2 medium Carrots, diced
• 2 Celery stalks, diced
• 12 ounces Mushrooms (button or cremini), sliced
• 1 teaspoon Dried thyme
• 0.5 teaspoon Dried rosemary
• 4 cups Vegetable broth
• 2 tablespoons Soy sauce
• 2 tablespoons Fresh parsley, chopped
• 0 to taste Salt
• 0 to taste Black pepper

Directions

Step 1

Rinse the pearl barley under cold water using a fine-mesh sieve. Set aside.

Step 2

In a large soup pot, bring 6 cups of water to a boil. Add the rinsed barley, reduce the heat to low, cover, and simmer for 20 minutes.

Step 3

Meanwhile, heat the olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, cooking until the onion is translucent, about 5 minutes.

Step 4

Stir in the diced carrots and celery. Cook for another 5 minutes until the vegetables begin to soften.

Step 5

Add the sliced mushrooms to the skillet and sprinkle with dried thyme and rosemary. Cook for 8–10 minutes, stirring occasionally, until the mushrooms release their moisture and start to brown slightly.

Step 6

Carefully transfer the sautéed vegetable mixture to the pot with the partially cooked barley.

Step 7

Stir in the vegetable broth and soy sauce. Simmer the soup over low-medium heat for 25–30 minutes, or until the barley is tender and the flavors meld together.

Step 8

Taste the soup and season with salt and black pepper as desired.

Step 9

Ladle the soup into bowls, garnish with fresh parsley, and serve hot.

Nutrition Facts

Serving size	3516.1 grams (3516.1g)

Amount per serving	% Daily Value*
Calories	1711

Total Fat 54.70g	70%
Saturated Fat 9.00g	45%
Polyunsaturated Fat 6.90g
Cholesterol 0mg	0%
Sodium 6113mg	266%
Total Carbohydrate 266.50g	97%
Dietary Fiber 57.60g	206%
Total Sugars 39.50g
Protein 55.20g	110%

Vitamin D 34IU	170%
Calcium 511mg	39%
Iron 15mg	81%
Potassium 4807mg	102%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.7%

Protein: 12.4%

Carbs: 59.9%