Roasted Mushroom Barley Soup

In the realm of comfort food, few dishes can rival the heartfelt warmth of a bowl of homemade soup. One such recipe that embodies this sentiment is the Earthy Delights Roasted Mushroom Barley Soup. This soul-nourishing soup is not just a meal; it's an experience, weaving together rich flavors and wholesome ingredients that evoke a sense of home and well-being. As the temperatures dip or when the skies turn gray, there's nothing quite like a steaming bowl of soup to soothe the spirit and fill the belly.

Warm up with a nourishing bowl of Earthy Delights Roasted Mushroom Barley Soup, a delightful blend of rich flavors and wholesome ingredients. This comforting recipe features roasted mushrooms and chewy barley, creating a unique symphony of taste and texture. Packed with nutrients from vegetables and spices, each spoonful is both satisfying and healthy. Perfect for chilly days, this soup promises to bring a sense of home and well-being to your table. Discover a dish that’s easy to prepare and sure to please everyone!

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Ingredients

1 cup pearl barley

1 lb mixed mushrooms (cremini, shiitake, and oyster), cleaned and sliced

1 medium onion, diced

3 cloves garlic, minced

3 medium carrots, diced

2 celery stalks, diced

6 cups vegetable broth (or chicken broth)

2 tablespoons olive oil

1 teaspoon dried thyme

1 teaspoon smoked paprika

1 bay leaf

Salt and pepper to taste

1 tablespoon fresh parsley, chopped (for garnish)

1 teaspoon lemon juice (optional for brightness)

Instructions

Preheat the Oven: Start by preheating your oven to 400°F (200°C).

Roast the Mushrooms: In a large bowl, toss the sliced mushrooms with 1 tablespoon of olive oil, salt, and pepper. Spread them out on a baking sheet and roast in the preheated oven for 20 minutes, or until they are golden brown and fragrant. Stir halfway through for even roasting.

Sauté the Vegetables: In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened and the onion is translucent.

Add Garlic and Spices: Stir in the minced garlic, dried thyme, and smoked paprika, cooking for an additional minute until fragrant.

Combine Ingredients: To the pot, add the pearl barley, roasted mushrooms, vegetable broth, and the bay leaf. Bring the mixture to a boil over high heat.

Simmer the Soup: Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 30-40 minutes, or until the barley is tender and the soup has thickened. Stir occasionally.

Final Touches: Once the soup reaches your desired consistency, taste and adjust seasoning with salt, pepper, and lemon juice if using. Remove the bay leaf before serving.

Serve: Ladle the soup into bowls and garnish with fresh parsley for a pop of color and flavor. Enjoy your comforting bowl of roasted mushroom barley soup!

Prep Time, Total Time, Servings: 15 minutes | 1 hour | 4-6 servings