American

Mushroom Barley Soup

by Savory of my Trips

A hearty soup with browned mushrooms, tender barley and vegetables in a savory broth.

Mushroom Barley Soup
Prep15 min Cook45 min Serves 2 Servinggenerous serving

Ingredients

  • 1 tbsp olive oil オリーブオイル
  • 250 g fresh button or cremini mushrooms マッシュルーム sliced
  • 100 g onion 玉ねぎ diced
  • 75 g carrot にんじん diced
  • 60 g celery セロリ diced
  • 2 garlic cloves にんにく minced
  • 60 g dry pearled barley ≈ 丸麦
  • 900 ml prepared vegetable broth 野菜ブイヨン
  • 1 bay leaf ローリエ
  • ¼ tsp dried thyme タイム
  • ¼ tsp ground black pepper 黒こしょう(粉)
  • ¼ tsp salt 塩 plus more to taste
  • 1 tbsp chopped fresh parsley パセリ

Steps

  1. Heat the oil in a saucepan over medium-high heat. Add the mushrooms and cook for 7–8 minutes, stirring occasionally, until browned.

    Mushroom マッシュルーム

  2. Add the onion, carrot and celery. Reduce the heat to medium and cook for 5 minutes. Stir in the garlic and cook for 30 seconds.

    Onion 玉ねぎ Carrot にんじん Celery セロリ Garlic にんにく

  3. Rinse the barley and add it with the broth, bay leaf, thyme, pepper and salt.

    Pearl barley ≈ 丸麦 Bay leaf ローリエ Thyme タイム Black pepper こしょう Salt 塩

  4. Bring to a boil, then reduce to a gentle simmer. Partially cover and cook for 30–40 minutes, until the barley is tender. Add a little water if the soup becomes too thick.

    Pearl barley ≈ 丸麦

  5. Remove the bay leaf. Taste, adjust the seasoning and stir in the parsley.

    Bay leaf ローリエ Parsley パセリ

Notes

Barley cooking times vary; follow the package if it requires longer. This soup thickens as it stands.