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Golden Harvest Mushroom Barley Soup

This hearty and flavorful soup, brimming with savory mushrooms and wholesome barley, offers a comforting and nourishing meal. Its rich taste and rustic charm are perfect for any season.
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Prep Time 11 minutes
Cook Time 1 hour 5 minutes
Servings: 4
Calories: 288
Ingredients Method Notes

Ingredients
  

Grains:
  • ⅔ cup pearl barley
Vegetables & Aromatics:
  • 10 ounces cremini mushrooms wiped clean and sliced
  • 1 small yellow onion finely diced
  • 1 large carrot peeled and sliced into ¼-inch rounds
  • 1 large celery stalk finely diced
  • 2-3 cloves garlic minced
Fats:
  • 3 tablespoons extra virgin olive oil divided, plus up to 1 teaspoon more if needed
Liquids:
  • ⅓ cup dry white wine such as Sauvignon Blanc or Pinot Grigio
  • 5 ⅓ cups approximately 1.25 liters low-sodium vegetable broth
Herbs & Spices:
  • ⅔ teaspoon dried thyme
  • ⅓ teaspoon rubbed sage
  • 1 bay leaf
  • Fine sea salt to taste
  • Freshly ground black pepper to taste
Finishing Touches (Optional):
  • 1 teaspoon fresh lemon juice for stirring in at the end

Method
 

  1. Sauté the Mushrooms: Warm 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once the oil shimmers, add the sliced mushrooms. To achieve a deep brown color, arrange them in a single layer, working in two batches if necessary (adding a little more oil for the second batch if needed). Cook for 4-6 minutes on each side without stirring too frequently, until nicely browned and their moisture has released and evaporated. Transfer the cooked mushrooms to a separate plate and set aside.
  2. Sweat the Aromatics: To the same pot, add the remaining tablespoon of olive oil (and the extra teaspoon if the pot seems too dry). Reduce heat to medium and add the diced onion, sliced carrot, and diced celery. Cook, stirring occasionally, for 5-7 minutes, or until the vegetables begin to soften and the onion is translucent.
  3. Add Garlic and Deglaze: Stir in the minced garlic and cook for about 1 minute more, until fragrant, being careful not to burn it. Pour in the dry white wine, scraping up any browned bits from the bottom of the pot. Allow the wine to bubble and reduce by about half, which should take approximately 3-4 minutes.
  4. Combine and Simmer: Return the sautéed mushrooms to the pot. Add the dried thyme, rubbed sage, and bay leaf. Pour in the vegetable broth and add the pearl barley. Increase the heat to high and bring the mixture to a rolling boil.
  5. Cook the Barley: Once boiling, reduce the heat to low, cover the pot loosely (allowing some steam to escape), and let the soup simmer gently. Stir occasionally to prevent sticking. Cook for 40-45 minutes, or until the barley is tender yet slightly chewy. (See Note 1) If the soup becomes too thick during cooking, add a splash more hot water or broth to reach your desired consistency.
  6. Season and Finish: Once the barley is cooked, remove the pot from the heat. Discard the bay leaf. Stir in the optional fresh lemon juice. Season generously with fine sea salt and freshly ground black pepper to your liking.
  7. Serve: Ladle the Golden Harvest Mushroom Barley Soup into warm bowls. Serve immediately and enjoy this comforting dish.

Notes

  • Barley Tenderness: Cooking time for barley can vary. If you prefer very soft barley, you may need to extend the simmering time by an additional 5-10 minutes. Conversely, for a firmer bite, check for doneness around the 35-40 minute mark.
  • Mushroom Browning: For the best flavor, ensure mushrooms are not overcrowded in the pot while browning. This helps them sear rather than steam.
  • Mediterranean Twist: The lemon juice at the end brightens the earthy flavors, aligning with Mediterranean culinary principles. Using good quality extra virgin olive oil also enhances this profile.
Servings: 4 (approximately 1.5 cups per serving)
Estimated Nutritional Information (per 1.5 cup serving):
  • Calories: 288 kcal
  • Protein: 5.9 g
  • Fat: 12 g
  • Saturated Fat: 1.7 g
  • Carbohydrates: 35.5 g
  • Fiber: 7.2 g
  • Sugar: 5 g
  • Sodium: Approximately 65 mg (this is based on using low-sodium vegetable broth and does not include sodium from salt added to taste during final seasoning).
Enjoy your homemade Golden Harvest Mushroom Barley Soup!