One-Pot Mushroom Barley Soup
This hearty mushroom barley soup is loaded with soluble fiber and makes for a delicious and comforting appetizer you can enjoy all week long!
Servings: 10
Calories: 192.1kcal
Ingredients
- 1/2 cup barley dry
- 1 tbsp olive oil
- 1 cup leek chopped*
- 1 cup carrot sliced
- 3 cloves garlic minced
- 2 stalks celery sliced
- 8 oz mushroom about 2 cups, sliced
- 1 bay leaf
- 6 cups chicken broth reduced sodium
- 400 ml coconut milk
- 1 tsp thyme dried, or 8 thyme sprigs
- 1 tsp oregano dried
- ¼ tsp salt
- ¼ tsp pepper
- 2 cup chicken cooked, shredded**
Notes
*Instead of leeks, you can substitute one medium onion.
** To speed this recipe along, you can use a precooked rotisserie chicken.
** To speed this recipe along, you can use a precooked rotisserie chicken.
Instructions
- In a pot, bring 1.5 cups of water to a boil. Rinse barley under cold running water and add to the pot, reduce heat to a simmer, cover, and cook for about 25-30 minutes until barley is tender but still slightly chewy. Drain excess water and set aside. It should make about 3 cups of barley in total.1/2 cup barley
- Heat olive oil in a large soup pot over medium heat. Add chopped leeks and carrots, sauté until leeks are translucent. Add minced garlic and cook for another minute.1 tbsp olive oil, 1 cup leek, 1 cup carrot, 3 cloves garlic
- Stir in sliced mushrooms, celery, and bay leaf. Cook for 5-7 minutes until mushrooms start to release their juices and vegetables soften.2 stalks celery, 8 oz mushroom, 1 bay leaf
- Pour in the broth and coconut milk, add dried thyme, dried oregano, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes until vegetables are tender.6 cups chicken broth, 400 ml coconut milk, 1 tsp thyme, 1 tsp oregano, ¼ tsp salt, ¼ tsp pepper
- Add cooked barley and shredded chicken. Simmer for an additional 5-10 minutes to allow flavors to blend. Serve and enjoy!2 cup chicken
Cooking Tips
Choose the Right Mushrooms: Opt for a mix of mushrooms like cremini, shiitake, and button mushrooms for a depth of flavour.Barley Preparation: Rinse the barley under cold water before using to remove excess starch. This helps prevent the soup from becoming too thick.Layering Flavours: Add herbs like thyme, bay leaves, and rosemary to enhance the soup's aroma and taste. Fresh herbs are preferable for a more vibrant flavour.Quality Broth: Use a good-quality vegetable or mushroom broth for a rich base. You can also use a combination of broth and water for balance.Texture Variation: For a thicker soup, let it simmer longer or mash some of the barley against the side of the pot. To keep a more brothy consistency, add extra broth or water.Garnish Creatively: Top the soup with fresh parsley or chives.
Nutrition
Nutrition Facts
One-Pot Mushroom Barley Soup
Amount per Serving
Calories
192.1
% Daily Value*
Fat
11.8
g
18
%
Saturated Fat
8
g
50
%
Cholesterol
21
mg
7
%
Sodium
661.9
mg
29
%
Potassium
328.6
mg
9
%
Carbohydrates
13.4
g
4
%
Fiber
2.5
g
10
%
Sugar
2.7
g
3
%
Protein
10
g
20
%
Vitamin C
3
mg
4
%
Vitamin D
0.04
µg
0
%
Calcium
30.8
mg
3
%
Iron
2.5
mg
14
%
Magnesium
42.9
mg
11
%
Zinc
1.1
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.