Creamy Mushroom Barley Soup
A creamy soup built on mushroom, barley, and vegetable broth with swappable proteins and aromatics. The broth is simmered until the barley is tender, then finished with cream and fresh herbs.
Ingredients
Method
Slice mushrooms and dice onion, garlic, carrot, and celery; set aside.
Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery; sauté until softened, about 5 minutes.
Stir in garlic and mushrooms; cook until mushrooms release their liquid and begin to brown, about 8 minutes.
Pour in vegetable broth and add rinsed barley. Bring to a simmer, then reduce heat to medium-low and cook uncovered until barley is tender, about 30–35 minutes, stirring occasionally.
Stir in heavy cream and grated parmesan; simmer for 2 minutes until cheese melts and soup is heated through.
Taste and adjust seasoning with salt and black pepper. Ladle into bowls, garnish with fresh parsley, and serve hot.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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