Cozy Mushroom Barley Soup

Cozy Mushroom Barley Soup

Servings
SERVINGS

2

Prep Time
PREP TIME

10 Min

Cook Time
COOK TIME

33 Min

When the weather gets chilly, there’s nothing quite as comforting as a warm bowl of vegetarian Mushroom Barley Soup. And the good news about this mushroom barley soup recipe is that it’s ready in less than an hour with very little prep. As the barley becomes tender, it releases its starches, which act as a natural thickener. The result: a rich, substantial homemade barley mushroom soup brimming with carrots, onions, celery and herbs, that looks and tastes like it simmered on your stovetop for hours.

FEATURED PRODUCTS

Green Giant® Whole Mushrooms

Green Giant® Whole Mushrooms

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Cozy Mushroom Barley Soup
Full Recipe

FULL RECIPE

Serving Size: 2

Prep Time: 10 minutes

Cook Time: 33 minutes

Green Giant product(s) used: Green Giant® Whole Mushrooms

Lists of ingredients:

  • 1 Tablespoon olive oil
    ¼ cup finely chopped yellow onion
    ½ cup chopped carrot
    ½ cup chopped celery
    ½ teaspoon minced fresh garlic
    4 cups vegetable broth
    ½ cup uncooked pearl barley
    ¼ teaspoon dried sage
    ½ teaspoon dried thyme
    1 jar (6.9 ounce) Green Giant® Whole Mushrooms, drained and halved
    Salt and pepper to taste

Steps

STEPS

1 Heat olive oil over medium in a pot or Dutch oven. Add onion, carrot, and celery. Cover and cook 5 minutes, stirring occasionally. Add garlic and cook 1 minute longer, uncovered.
2 Add broth, barley, sage and thyme to pot and bring to a boil. Reduce heat to simmer and cook uncovered 20-25 minutes, until barley is tender.
3 Add broth, barley, sage and thyme to pot and bring to a boil. Reduce heat to simmer and cook uncovered 20-25 minutes, until barley is tender.
4 Add mushrooms and season with salt and pepper to taste. Cook 2 minutes longer.
5 Ladle into bowls and serve hot.

TIPS & TRICKS

For an even more substantial meal, make bread bowls by slicing the tops off sourdough or pretzel rolls and scooping out the insides. Fill the hollowed-out rolls with soup, and if you like, dice the scooped-out bread, toss with olive oil, and bake for a few minutes to make croutons to top your soup.

Serving Size: 2

Prep Time: 10 minutes

Cook Time: 33 minutes

Green Giant product(s) used: Green Giant® Whole Mushrooms

  • 1 Tablespoon olive oil
    ¼ cup finely chopped yellow onion
    ½ cup chopped carrot
    ½ cup chopped celery
    ½ teaspoon minced fresh garlic
    4 cups vegetable broth
    ½ cup uncooked pearl barley
    ¼ teaspoon dried sage
    ½ teaspoon dried thyme
    1 jar (6.9 ounce) Green Giant® Whole Mushrooms, drained and halved
    Salt and pepper to taste

1 Heat olive oil over medium in a pot or Dutch oven. Add onion, carrot, and celery. Cover and cook 5 minutes, stirring occasionally. Add garlic and cook 1 minute longer, uncovered.
2 Add broth, barley, sage and thyme to pot and bring to a boil. Reduce heat to simmer and cook uncovered 20-25 minutes, until barley is tender.
3 Add broth, barley, sage and thyme to pot and bring to a boil. Reduce heat to simmer and cook uncovered 20-25 minutes, until barley is tender.
4 Add mushrooms and season with salt and pepper to taste. Cook 2 minutes longer.
5 Ladle into bowls and serve hot.

Tips & Tricks

For an even more substantial meal, make bread bowls by slicing the tops off sourdough or pretzel rolls and scooping out the insides. Fill the hollowed-out rolls with soup, and if you like, dice the scooped-out bread, toss with olive oil, and bake for a few minutes to make croutons to top your soup.

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