Mushroom Noodle Barley

Cozy up with a hearty bowl of Mushroom Noodle Barley, a soul-warming dish that combines tender pearl barley, earthy cremini mushrooms, and savory egg noodles in a rich vegetable broth. Infused with aromatic garlic, onion, and dried thyme, this one-pot wonder is the perfect marriage of soup and stew, delivering a wholesome, satisfying meal in every spoonful. Packed with nourishing vegetables like carrots and celery, and elevated by a splash of soy sauce for umami depth, this recipe is both comforting and nutritious. Ready in just over an hour, it’s ideal for busy weeknights or a leisurely weekend dinner. Garnish with fresh parsley for a pop of color and flavor, and enjoy your new favorite cozy classic! Perfect for vegetarians and fans of rustic, one-pot meals, this dish is sure to become a staple.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 4

Ingredients

• 1 cup Pearl barley
• 4 ounces Egg noodles
• 8 ounces Cremini mushrooms
• 1 medium Onion
• 3 pieces Garlic cloves
• 1 large Carrot
• 2 pieces Celery stalk
• 2 tablespoons Olive oil
• 6 cups Vegetable broth
• 2 tablespoons Soy sauce
• 1 teaspoon Dried thyme
• 1 piece Bay leaf
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 2 tablespoons Fresh parsley (optional, for garnish)

Directions

Step 1

Rinse the pearl barley under cold water and set aside.

Step 2

Bring a medium pot of water to a boil and cook the egg noodles according to package instructions. Drain, toss with a small amount of olive oil to prevent sticking, and set aside.

Step 3

Wipe the mushrooms clean and thinly slice them. Finely chop the onion, garlic, carrot, and celery.

Step 4

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and sauté for 3-4 minutes until softened and translucent.

Step 5

Stir in the garlic, carrot, and celery, cooking for an additional 2-3 minutes until fragrant.

Step 6

Add the sliced mushrooms to the pot and cook for about 5 minutes, stirring occasionally, until softened and slightly browned.

Step 7

Pour in the vegetable broth and stir in the rinsed pearl barley, soy sauce, dried thyme, and bay leaf. Bring the mixture to a boil.

Step 8

Reduce the heat to low, cover the pot, and let the barley cook for about 35 minutes, or until tender.

Step 9

Remove the bay leaf and season the soup with salt and black pepper to taste.

Step 10

Stir in the cooked egg noodles and let the mixture warm through for 2-3 minutes.

Step 11

Ladle the Mushroom Noodle Barley into bowls, garnish with fresh parsley if desired, and serve warm.

Nutrition Facts

Serving size	2324.8 grams (2324.8g)

Amount per serving	% Daily Value*
Calories	1842

Total Fat 46.50g	60%
Saturated Fat 8.00g	40%
Polyunsaturated Fat 7.00g
Cholesterol 33mg	11%
Sodium 7023mg	305%
Total Carbohydrate 308.30g	112%
Dietary Fiber 58.50g	209%
Total Sugars 38.30g
Protein 62.60g	125%

Vitamin D 16IU	80%
Calcium 438mg	34%
Iron 17mg	94%
Potassium 4956mg	105%

*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: 22.0%

Protein: 13.2%

Carbs: 64.8%