Mushroom Barley Vegetable Soup (Printable Version)
Veggie-packed soup with mushrooms, barley, and aromatic herbs for a cozy, satisfying meal.
# Ingredients:
→ Soup Ingredients
01 -
4 cups vegetable broth
02 -
1 tablespoon minced garlic
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12 ounces sliced mushrooms
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1 cup diced onion
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1 1/2 cups diced carrot
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1 cup diced celery or additional carrot or onion
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1/2 cup pearl barley or rice substitute
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2 tablespoons butter, oil, or tahini (optional for richer flavor)
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3/4 teaspoon dried thyme
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1 teaspoon dried rosemary
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2 teaspoons salt
# Steps to Follow:
01 -
Sauté onion and garlic in butter or oil over medium heat for 5 minutes or until onion begins to brown. Skip this step if preferred and proceed directly to combining ingredients.
02 -
Combine all ingredients in a medium pot and bring to a boil. Once boiling, cover the pot and lower the heat to a simmer. Cook for 1 hour.
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Combine all ingredients in a slow cooker and cook on low heat for an extended period as per equipment instructions.
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Cook barley separately (either in the Instant Pot or on the stove), then add all ingredients to the Instant Pot and cook for 3 minutes under pressure.
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Soup flavors develop more fully the day after it’s made. Store leftovers in the fridge or freeze for later use.
# Additional Notes:
01 -
The soup tastes more flavorful the day after it’s made. Leftovers can also be frozen for later use.
02 -
Barley can be replaced with rice as an alternative.