Ingredients
Vegetables & Aromatics
- 2 tablespoons olive oil
- 8 ounces white button mushrooms, sliced
- 8 ounces baby bella mushrooms, sliced
- 1 large onion, diced
- 3 carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
Seasonings
- 2 tablespoons tomato paste
- 2 teaspoons dried thyme
- 1 teaspoon paprika
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
Liquids & Grains
- 8 cups low-sodium vegetable broth
- 1 tablespoon soy sauce
- 1 cup pearl barley
Instructions
- Brown the Mushrooms: Heat the olive oil in a large pot over medium-high heat. Add the sliced white button and baby bella mushrooms and cook for 10–12 minutes, stirring occasionally until they are browned and have released their moisture.
- Sauté Vegetables: Stir in the diced onion, carrots, and celery. Cook for about 5 minutes until the vegetables soften, which helps build the base flavor for the soup.
- Add Seasonings: Incorporate the minced garlic, tomato paste, dried thyme, paprika, salt, and black pepper. Cook for 2 minutes while stirring frequently until the mixture becomes fragrant and the tomato paste slightly caramelizes.
- Simmer the Soup: Pour in the low-sodium vegetable broth and soy sauce. Stir in the pearl barley. Bring the mixture to a boil, then reduce the heat to maintain a simmer. Leave the pot uncovered and cook for 45–50 minutes, or until the barley is tender and the soup has thickened slightly.
Notes
- Use low-sodium vegetable broth to control the salt level.
- For a gluten-free option, substitute pearl barley with gluten-free grains such as quinoa or millet.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated on the stove or microwave.
- This soup can be made vegan by confirming the soy sauce is vegan-friendly or using tamari.
- Adjust the seasoning to taste before serving; additional salt or pepper can enhance flavors.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
