{"id":342227,"date":"2025-12-13T15:48:06","date_gmt":"2025-12-13T15:48:06","guid":{"rendered":"https:\/\/peraltafinancing.com\/uncategorized\/mushroom-barley-soup-recipe-dassanas-veg-recipes\/"},"modified":"2025-12-13T15:48:06","modified_gmt":"2025-12-13T15:48:06","slug":"mushroom-barley-soup-recipe-dassanas-veg-recipes","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=342227","title":{"rendered":"Mushroom Barley Soup Recipe \u2013 Dassana’s Veg Recipes"},"content":{"rendered":"


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\"Mushroom<\/div>\n
\"Mushroom<\/div>\n

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Mushroom Barley Soup is a hearty one pot soup made with pearl barley, mushrooms and a few basic vegetables. It has a mild earthy and umami taste with a soft chew from the barley and a gentle tang from the tomatoes. The soup thickens naturally as the barley cooks, so you get a warm, comforting and high-on-flavors soup without using any cream or flour. It\u2019s an easy meal you can serve for lunch or dinner.<\/p>\n

Get To Know Mushroom Barley Soup<\/h2>\n

I have been drinking Barley Water<\/a> since my childhood, so barley has always been a familiar grain for me. When I wanted to include more barley in my meals, I started making this Mushroom Barley Soup, barley tea and even barley salad.<\/p>\n

I usually make the soup with whatever vegetables I have at home, but I like it most with mushrooms because they add a nice umami taste. <\/p>\n

\"Mushroom<\/p>\n

If you\u2019re not a fan of mushrooms, you can skip them and add any vegetables you prefer to make a simple Vegetable Barley Soup.<\/p>\n

This soup is a hearty and healthy plant-based soup that cooks easily in one pot. You only need basic vegetables like carrots, onions and tomatoes along with mushrooms and pearl barley.<\/p>\n

Barley gives this soup a natural thickness. As it cooks, the starch releases and makes the broth creamy without adding any flour or cornstarch.<\/p>\n

I use pearl barley because it cooks faster and works well for weekday meals. If you prefer hulled barley, soak it for a few hours to reduce the cooking time. Hulled barley takes longer to cook but has more fiber.<\/p>\n

This Mushroom Barley Soup recipe uses dried herbs like thyme, rosemary, parsley and basil. These add a nice herby flavor and pair well with mushrooms. If you have fresh herbs, you can add them at the end for extra freshness.<\/p>\n

For a stronger umami flavor, you can use dried shiitake mushrooms. They add a deep savory taste. Fresh button mushrooms work perfectly too. To know more about different varieties of mushrooms, have a look at my post on Types of Mushrooms<\/a>.<\/p>\n

You can customize the soup with vegetables you have at home. Try adding peas, green beans, sweet corn, broccoli, cauliflower or potatoes.<\/p>\n

I usually make this Mushroom Barley Soup with plain water, but you can use low-sodium vegetable stock or a homemade Vegetable Stock<\/a>. A stock or broth gives a richer taste, though the soup tastes good even with water.<\/p>\n

The soup thickens as it cools because of the barley. If you want a thinner consistency while serving, stir in a splash of hot water or hot stock.<\/p>\n

More Hearty & Comforting Soups To Try<\/strong><\/p>\n

How to Make Mushroom Barley Soup<\/h2>\n

1. Rinse \u00bd cup pearl barley (100 grams) in a strainer a few times with fresh water. Drain all the water and set the rinsed barley aside. Chop all the vegetables and mushrooms.<\/p>\n

\"Rinsed\"Rinsed<\/figure>\n

2. Heat 2 tablespoons extra virgin olive oil in a pot and keep heat on low or medium-low.<\/p>\n

Add \u00bd cup finely chopped onions, \u00bd teaspoon finely chopped garlic\u00a0, \u2153 to \u00bd cup chopped carrots and 1 bay leaf (or swap with tej patta)<\/p>\n

If using celery, add \u00bc cup chopped celery at this stage.<\/p>\n

\"Onions,\"Onions,<\/figure>\n

3. Saut\u00e9 until onions soften and turn translucent.<\/p>\n

\"Onions\"Onions<\/figure>\n

4. Add 1 cup chopped tomatoes and 3 cups sliced button mushrooms (300 grams).<\/p>\n

\"Fresh\"Fresh<\/figure>\n

5. Mix well.<\/p>\n

\"Mushrooms,\"Mushrooms,<\/figure>\n

6. Increase the heat to medium-low or medium and saut\u00e9 for 4 to 5 minutes.<\/p>\n

\"Mushrooms\"Mushrooms<\/figure>\n

7. Add the rinsed barley, together with the dried herbs and seasonings listed below:<\/p>\n