Harvest Mushroom Barley Soup

Named for autumn’s bounty, Harvest Mushroom Barley Soup pairs earthy mixed mushrooms with chewy pearl barley in a fragrant vegetable broth. Fresh thyme and a bay leaf add gentle herbal depth to this shareable pot of comfort.

Serves 6 · 20 min prep · 55 min cook

Estimate for one serving

• 285 cal
• 9g protein
• 48g carbs
• 8g fat
• 3g fiber

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Ingredients

• 1 cup pearl barley
• 1.5 lb mixed mushrooms (cremini, shiitake, oyster)
• 1 large yellow onion
• 2 medium carrots
• 2 celery stalks
• 4 garlic cloves
• 4 fresh thyme sprigs
• 1 bay leaf
• 8 cups low-sodium vegetable broth
• 3 tbsp olive oil
• 1.5 tsp kosher salt
• 3/4 tsp black pepper
• 1/4 cup chopped fresh parsley
• 1 lemon
• 2 cups baby spinach

Instructions

1. 1Rinse the pearl barley under cold water until the water runs mostly clear, then set it aside to drain.
2. 2Wipe the mushrooms clean with a damp towel, trim tough stems, and slice them into bite-size pieces so they cook evenly.
3. 3Dice the onion, carrots, and celery into small, even pieces and mince the garlic.
4. 4Heat the olive oil in a large Dutch oven or heavy soup pot over medium heat until it shimmers.
5. 5Add the onion, carrots, and celery and cook, stirring occasionally, until the vegetables soften and the onion turns translucent, about 6 to 8 minutes.
6. 6Stir in the garlic and cook just until fragrant, about 30 seconds, then add the sliced mushrooms with the salt.
7. 7Cook the mushrooms, stirring now and then, until they release their liquid and begin to brown at the edges, 8 to 10 minutes.
8. 8Add the rinsed barley, thyme sprigs, bay leaf, remaining salt, and black pepper, then pour in the vegetable broth and bring the pot to a lively simmer.
9. 9Reduce the heat to maintain a gentle simmer, cover partially, and cook until the barley is tender but still pleasantly chewy, 35 to 40 minutes.
10. 10Remove and discard the thyme stems and bay leaf. Taste and adjust seasoning if needed.
11. 11Stir in the baby spinach and chopped parsley until the greens just wilt, about 1 minute.
12. 12Finish with a squeeze of fresh lemon juice, ladle into bowls or a large shareable tureen, and serve warm with extra parsley on top.