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Creamy Mushroom and Barley Soup
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Creamy Mushroom and Barley Soup
A hearty, comforting bowl of goodness, this Creamy Mushroom and Barley Soup is a perfect blend of earthy flavors and textures. Rich in fiber and nutrients, this soup is a great way to warm up on a chilly day. With the combination of sautéed mushrooms, pearl barley, and a hint of thyme, this recipe is sure to become a family favorite. This recipe serves 6-8 people, making it ideal for a dinner party or a family gathering.
Time Cook
30
Level
Intermediate
Calories
420
Allergens
Gluten
Ingredients
1 cup
Pearl Barley
170 Calories
2 cups
Mushrooms
50 Calories
1 medium
Onion
40 Calories
2 cloves
Garlic
10 Calories
2 tablespoons
Olive Oil
190 Calories
4 cups
Vegetable Broth
160 Calories
1 teaspoon
Thyme
5 Calories
1 teaspoon
Salt
0 Calories
1/2 teaspoon
Black Pepper
0 Calories
1/2 cup
Sour Cream
100 Calories
Step-by-Step Instructions
1
Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
2
Add the garlic and cook for 1 minute, until fragrant.
3
Add the mushrooms and cook until they release their liquid and start to brown, about 5 minutes.
4
Add the pearl barley, vegetable broth, thyme, salt, and pepper. Bring to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the barley is tender.
5
Use an immersion blender to puree the soup until smooth, or allow it to cool and puree it in a blender.
6
Stir in the sour cream and adjust the seasoning as needed. Serve hot, garnished with chopped fresh parsley.
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Where cooking meets life and technology.
© 2025 Cooklaif