Mushroom Barley Soup

Full of earthiness from mushrooms and umami from tamari, this hearty and deeply satisfying soup is everything we want in a mushroom soup. Pearl barley adds layers of texture and nuttiness, plus loads of fibre. Packed with flavour and fresh veggies, this one-pot soup requires minimal prep aside from cutting veggies!

Time: 45 minutes 

Yields: 4 servings 

Ingredients

• Extra virgin olive oil
• 500ml mushroom stock
• 500ml chicken stock (use vegetable stock for plant-based option)
• Reserved liquid from dried shitakes (approximately 1 cup)
• 200 grams swiss/brown mushrooms (or similar)
• 100 grams shiitake mushrooms, sliced
• 20 grams dried shitake, chopped
• 1 carrot, diced
• A couple sprigs of thyme, stripped and chopped
• 1 stalk of celery, diced
• 2 cloves garlic, thinly sliced
• 1 small yellow onion, diced
• 1 teaspoon coriander
• ½ teaspoon cumin
• ½ teaspoon smoked paprika
• 1 tablespoon Tamari (can substitute with coconut aminos or soy sauce)
• ½ cup of pearl barley (rinsed well)
• Salt and pepper to taste
• ¼ cup parsley, chopped

Method

1. In a large saucepan, heat extra virgin olive oil over medium heat. Add the fresh and dried shitakes (remove from liquid, squeeze extra liquid out, reserve the soaking liquid). Saute for about 5 minutes or until the mushrooms have browned slightly. Remove and set aside.
2. In the same pot, add a bit more olive oil. Add the garlic, onion, celery, carrots, and brown mushrooms. Cook for about 5 minutes over medium heat. Add the coriander, cumin and paprika. Season with salt and pepper and saute for another 5 min. 
3. Add the broth, reserved mushroom soaking liquid and barley to the pot and bring to a boil. Reduce the heat and simmer for about 30 minutes or until the barley is tender.
4. Add the shiitake mushrooms and parsley.

 

Notes

Keep for four days in the refrigerator or you can freeze for later use. Defrost overnight and add more broth for desired consistency.

 

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