Barley Salad with Lemon

This barley salad is irresistibly fresh and tasty! Pair the whole grain with crunchy veggies and cover in a lemon…

A Couple Cooks – Recipes worth repeating.

This barley salad is irresistibly fresh and tasty! Pair the whole grain with crunchy veggies and cover in a lemon and olive oil dressing.

Barley Salad

Here’s a unique grain salad that you won’t be able to resist: try Barley Salad! To be fair, barley isn’t often the star in a salad; typically trendier grains like quinoa and farro rein supreme. But this whole grain is absolutely ideal: its chewy texture and nutty flavor are the perfect contrast to crunchy veggies, garlic, herbs, and lemon olive oil dressing. On first bite, we were both smitten…and a bit surprised, honestly: it’s weirdly delicious! It’s our new favorite for cookouts, picnics, and make-ahead lunches.

Ingredients for barley salad

This barley salad is a Mediterranean-style salad featuring crunchy veggies, herbs, feta cheese, lemon and olive oil. It’s quick and simple to put together, with the formula: make the grain, chop the veggies, and add the dressing. You’ll need about 30 minutes and these ingredients to put it together:

  • Pearl barley: see below for more about types of barley
  • Garlic
  • Shallot
  • Cherry tomatoes
  • Bell pepper
  • Fresh herbs: we used parsley and basil
  • Feta cheese crumbles
  • Lemon juice and lemon zest
  • Olive oil
  • Salt and pepper

Types of barley

There are two types of barley you can use for this barley salad: hulled and pearl. The difference is similar to white rice vs brown rice: like brown rice, hulled barley has less of the grain removed. We like using pearl here because it cooks faster, but some people prefer the nutritional profile of hulled. However, the nutritional differences between the two aren’t very significant! Pearl barley is still a great source of protein and fiber.

  • Hulled barley has just the outer husk of the grain removed, so it has more fiber than the pearl variety. It’s darker in color and takes about 1 hour to cook.
  • Pearled or pearl barley is the more common form that has the outer husk and bran layers removed. It takes less time to cook, about 30 minutes. It’s still very nutritious.

How to make barley salad: a few tips

This barley salad is quick and easy to mix up! There are just a few things to know:

  • Spread the cooked barley onto a baking sheet to cool. Spreading out the grains in a single layer makes them cool faster. To speed up the process, you can pop the sheet in the freezer for a few minutes to get the grains to come to room temperature.
  • You can also cook the barley in advance. Simply refrigerate 1 to 2 days until you’re ready to make the salad.
  • Use fresh herbs like parsley, basil or other. The easiest is to use all parsley: but you can also use a mix! We used parsley and basil. Other good options are dill or mint.

Storage info

This barley salad keeps well, so it’s perfect for make-ahead lunches or picnics! Store it refrigerated for up to 5 days. The flavor is best right away but tastes great after refrigeration; you may need to revive the flavors with a pinch or two of salt.

More grain salad recipes

Love a good grain salad? Here are a few more ways to make a tasty salad with whole grains:

This barley salad recipe is…

Vegetarian, vegan, plant-based, and dairy-free.

Print
Barley Salad

Barley Salad with Lemon


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 side dish servings

Description

This barley salad is irresistibly fresh and tasty! Pair the whole grain with crunchy veggies and cover in a lemon and olive oil dressing.


Ingredients

  • 1 cup pearl barley
  • ¾ teaspoon kosher salt, divided
  • 1 large garlic clove, minced
  • 1 shallot, sliced
  • 1 cup cherry tomatoes, sliced into quarters
  • 1 bell pepper, diced (or 1/2 yellow and 1/2 red)
  • ¼ cup chopped fresh parsley or mix of herbs (we used parsley and basil)
  • ½ cup feta cheese crumbles (omit for vegan and add more salt to taste)
  • 2 tablespoons lemon juice, plus zest of ½ lemon
  • 1 tablespoon olive oil
  • Fresh ground black pepper

Instructions

  1. Place the barley in a saucepan or pot with 3 cups water and ¼ teaspoon kosher salt. Bring to a boil, then reduce the heat and simmer 25 to 30 minutes (or 45 to 1 hour if using hulled barley; you can add more water if the pan becomes dry).
  2. Drain any excess water. Place the barley in a single layer on a baking sheet and allow to cool for a few minutes (pop it in the freezer for 2 minutes to speed up the process and get the grains to room temperature).
  3. Meanwhile, mince the garlic and slice the shallot. Slice the cherry tomatoes in quarters. Dice the bell pepper. Chop the dill and mint.
  4. When the barley is done resting, place it in a large bowl with the chopped vegetables and herbs. Add the feta cheese crumbles, lemon juice and zest, the remaining 1 tablespoon olive oil, ½ teaspoon kosher salt, and a few grinds of black pepper. Mix gently to combine.
  5. Serve immediately or refrigerate for up to 5 days (flavor is best right away but tastes great after refrigeration; you may need to revive the flavors with a pinch or two of salt).
  • Category: Salad
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Keywords: Barley salad

A Couple Cooks - Recipes worth repeating.

Baked Barley with Mushrooms

Baked Barley with Mushrooms is a hearty side dish perfect for chilly fall and winter nights and pairs perfectly with roasted meat or stew.

The post Baked Barley with Mushrooms appeared first on Budget Bytes.

I grew up eating this Baked Barley with Mushrooms and I always looked forward to it on chilly winter nights. It’s a simple dish made with pearled barley cooked in a flavorful mix of vegetable broth, butter, and mushrooms for an extra umami kick. Plus, it cooks mostly in the oven, leaving your hands and attention available to tend to other things. It’s a nice alternative to plain rice for meals like pot roast, brisket, baked pork chops, or any roasted or braised meat. Those hearty little grains are perfect for soaking up every last drop of your pan drippings!

Originally posted 9/3/2013, updated 12/15/2021.

Overhead view of a bowl full of baked barley with mushrooms

What Kind of Baking Dish to Use

You’ll need some sort of baking dish with a tight-fitting lid, like a Dutch oven, because if the steam from the broth is not held inside as it bakes, the barley will not cook through. I used an enameled cast-iron Dutch oven that was probably a little too big for the scale of this recipe, but it still turned out great. The recipe makes about four cups, so something in the 2-3 quart size range is probably ideal. Glass, ceramic, or cast iron will all work as long as it has a tight-fitting lid.

If your baking dish is not safe for use on the stovetop, simply use a skillet for the first couple of steps (sautéing the mushrooms), then transfer to the baking dish when adding the barley and broth.

What is Pearled Barley?

It’s very important that you use pearled barley for this recipe. Pearled barley is whole barley grains that have had the outer husk removed and are then are polished to remove some or all of the outer bran. The resulting grain is tender and chewy once cooked, and doesn’t take quite as long to cook as hulled barley. You can usually find pearled barley near the dry rice and beans in the grocery store, or near other specialty grains. 

I used the Bob’s Redmill brand, which is slightly less polished than other brands that I’ve used and it resulted in a slightly more firm grain. 

Add More Vegetables

This recipe is pretty flexible and you can experiment with adding more hearty vegetables, like carrot, celery, onion, turnip, or rutabega. I suggest dicing the vegetables and sautéing them briefly with the mushrooms before adding the remaining ingredients. 

What to Serve with Baked Barley

This baked barley would go awesome with something like Creamy Mushroom Chicken with Crispy Onions, Herb Roasted Pork Tenderloin, Slow Cooker Rosemary Garlic Beef Stew, or pot roast.

Side view of a serving dish full of baked barley with mushrooms

overhead view of baked barley with mushrooms in a serving bowl with a spoon

Baked Barley with Mushrooms

Baked Barley with Mushrooms is a hearty side dish perfect for chilly fall and winter nights that pairs perfectly with roasted meat or stew.
Course Side Dish
Cuisine American
Total Cost $3.03 recipe / $0.76 serving
Prep Time 5 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 10 minutes
Servings 4 1 cup each
Calories 298kcal
Author Beth - Budget Bytes

Equipment

Ingredients

  • 2 cloves garlic $0.16
  • 8 oz. mushrooms $1.49
  • 4 Tbsp butter $0.40
  • 1 cup pearled barley $0.57
  • 2 cups vegetable broth $0.26
  • 1/2 tsp dried thyme $0.05
  • 1/8 tsp freshly cracked black pepper $0.02
  • 1 Tbsp chopped fresh parsley (optional) $0.10

Instructions

  • Preheat the oven to 350ºF. Mince the garlic and slice the mushrooms
  • Add the garlic, mushrooms, and butter to a Dutch oven. Sauté over medium heat until the mushrooms have softened.
  • Add the barley, vegetable broth, thyme and freshly cracked pepper to the dutch oven. Stir to combine, place the lid on top, and transfer to the oven. Bake the barley for one hour.
  • After baking for one hour, stir the barley to fluff it up. Give the barley a taste and adjust the salt or pepper to your liking. Top with chopped fresh parsley just before serving.

Nutrition

Serving: 1cup | Calories: 298kcal | Carbohydrates: 43g | Protein: 7g | Fat: 12g | Sodium: 578mg | Fiber: 8g

How to Make Baked Barley with Mushrooms – Step by Step Photos

Butter, garlic, and mushrooms in the pot

Preheat the oven to 350ºF. Add 4 Tbsp butter, 2 cloves of minced garlic, and 8oz. sliced mushrooms to a pot. Sauté over medium heat until the mushrooms have softened.

close up of pearled barley in a measuring cup

This is what the pearled barley looks like. As mentioned above, this is Bob’s Redmill brand, which appears to be less polished than other generic brands I’ve used in the past. Pearled barley often looks very white, so this barley still has a considerable amount of bran left intact. Because of that, the grains were a little more firm this time around. Either way, it still tasted great!

broth being poured into the pot with barley and thyme

Add one cup pearled barley, ½ tsp dried thyme, a little freshly cracked black pepper (⅛ tsp), and 2 cups vegetable broth to the pot. Stir briefly to combine.

lid being placed on the pot

Place a lid on the pot and transfer it to the oven. Bake the barley in the 350ºF oven for one hour.

baked barley before stirring

After baking it will look like this–the mushrooms will have risen to the top, fully covering the barley.

Stirred barley in the pot

Give the barley a good stir. Taste the barley and add salt or pepper if desired.

overhead view of baked barley with mushrooms in a serving bowl with a spoon

Top with chopped parsley just before serving.

The post Baked Barley with Mushrooms appeared first on Budget Bytes.

Creamy Vegan Mushroom Soup

This vegan mushroom soup is delightfully creamy and hearty, featuring loads of veggies and hearty whole grains! Here’s a soup that’s ultra cozy and deliciously hearty: Vegan Mushroom Soup! You won’t believe how creamy this is…without the use of dairy! Just like our fan favorite Wild Rice Soup, we’ve harnessed the magic of cashews to make a delightfully creamy base. Add to that spices, lots of veggies and whole grains, and it’s the perfect canvas to highlight deliciously savory mushrooms. Ready to get cooking? Tricks to the best vegan mushroom soup This vegan mushroom soup is modeled after our fan favorite Wild Rice Soup: but it’s even quicker to make! Both soups use the same trick: soaked cashews. Soaking and blending these powerhouse nuts makes them into a delightfully creamy sauce that works just like dairy (try our Cashew Cream). Here you can blend them right into a soup for a rich, creamy body. Here’s what to know: Soak the cashews while you make the soup. You don’t have to think ahead at all! The time to make the soup is just enough…unless you don’t have a great blender. A powerful blender is helpful. We have a high speed blender […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This vegan mushroom soup is delightfully creamy and hearty, featuring loads of veggies and hearty whole grains!

Vegan mushroom soup

Here’s a soup that’s ultra cozy and deliciously hearty: Vegan Mushroom Soup! You won’t believe how creamy this is…without the use of dairy! Just like our fan favorite Wild Rice Soup, we’ve harnessed the magic of cashews to make a delightfully creamy base. Add to that spices, lots of veggies and whole grains, and it’s the perfect canvas to highlight deliciously savory mushrooms. Ready to get cooking?

Tricks to the best vegan mushroom soup

This vegan mushroom soup is modeled after our fan favorite Wild Rice Soup: but it’s even quicker to make! Both soups use the same trick: soaked cashews. Soaking and blending these powerhouse nuts makes them into a delightfully creamy sauce that works just like dairy (try our Cashew Cream). Here you can blend them right into a soup for a rich, creamy body. Here’s what to know:

  • Soak the cashews while you make the soup. You don’t have to think ahead at all! The time to make the soup is just enough…unless you don’t have a great blender.
  • A powerful blender is helpful. We have a high speed blender and it works magic with cashews. If you don’t have a good blender, you may want to soak your cashews overnight to make sure they’re soft enough to blend.
  • Make the soup, then blend the cashews with 2 cups of it. Yep that’s right: take the veggies, broth and everything in your pot! Blend it with the cashews and it becomes beautifully creamy…like magic!
Vegan mushroom soup

Make sure to find pearled barley, not hulled!

Here’s a tip for when you make this vegan mushroom soup: look for pearled barley at the store, not hulled barley. Many packages don’t actually have this marked: so how can you tell the difference? And what’s the difference, anyway?

  • Hulled barley has just the hull removed. It’s darker in color than pearled barley and has a chewier texture when cooked. It takes about 50 to 55 minutes to cook hulled barley.
  • Pearled barley is lighter in color; it has the outer husk and bran layer removed. This makes it much quicker to cook, though it loses some of the nutritional value of those components. It takes 15 to 30 minutes to cook pearled barley, depending on the brand.
  • Bottom line: Essentially, the difference between pearled barley vs hulled barley is like white rice vs brown rice.
  • How to tell if the package doesn’t indicate? Review the color: pearled is light and hulled is medium brown. Then check the cooking instructions on the back: the cook time should indicate which type it is.

Or, you can use farro!

If you prefer, you can use farro instead! Farro is an ancient whole grain with a chewy texture very similar to barley. It cooks quicker than hulled barley, making it a favorite in our household. It’s also not gluten free because it’s made from wheat. But it’s very delicious and one of our favorite whole grains to cook.

Other ways to use farro? Make Farro with Herbs, Farro with Mushrooms & Parmesan, Instant Pot Farro or Farro & Brussels Sprouts Soup.

Vegan mushroom soup

Gluten free grains in vegan mushroom soup

Want to make this vegan mushroom soup into a gluten-free soup as well? The grains in this soup are not gluten free, but it’s easy to make with the following options:

  • White rice: Substitute it for the barley and cook until tender, about 15 minutes
  • Brown rice: Cook it in advance! It will soak up too much liquid to cook in the soup. Add it in Step 4 below and simmer 15 minutes.

Are there any substitutes for cashews?

Got a nut allergy? Unfortunately cashews are really magical when it comes to making a creamy body in vegan soups. We don’t have any great substitutes here (unless you want to try dairy!). However, one option to consider is canned white beans. There’s no need to soak: just substitute them in for the nuts in the final blending step. It won’t have nearly the richness and sweetness of the cashews, but beans do have thickening power.

Mushroom soup

What to serve with vegan mushroom soup

Want to make this vegan soup into a full meal? Throw together one of these vegan side dishes while the meal cooks:

This vegan mushroom soup recipe is…

Vegetarian, vegan, plant-based and dairy-free. For gluten-free, use white or brown rice.

Print
Vegan mushroom soup

Vegan Mushroom Soup


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 to 6
  • Diet: Vegan

Description

This vegan mushroom soup is delightfully creamy and hearty, featuring loads of veggies and hearty whole grains


Ingredients

  • 3/4 cup unsalted cashews
  • 1 medium yellow onion
  • 3 celery ribs
  • 2 medium carrots
  • 1 pound mushrooms: cremini* (aka baby bella) or a mix of baby bella and shiitake
  • 3 garlic cloves
  • 4 tablespoons olive oil
  • 8 cups vegetable broth
  • 1 cup dry pearled barley or farro (make sure it is pearled*), or white rice for gluten free**
  • 1 teaspoon each garlic powder and dried thyme
  • 1 tablespoon each dried oregano and dried dill
  • 1 1/2 teaspoons kosher salt +1/4 teaspoon
  • Fresh ground black pepper
  • 1 tablespoon soy sauce (or smoked shoyu), or more salt to taste
  • 1 tablespoon cornstarch

Instructions

  1. Place the cashews in a bowl and cover them with water. Leave them to soak while you make the recipe.
  2. Dice the onion. Thinly slice the celery. Peel and dice the carrots. Clean the mushrooms and slice them (if you’re using shiitake, make sure to remove the tough stems). Mince the garlic.
  3. Add the olive oil to a Dutch oven or soup pot. Add the onion, celery and carrot and cook, stirring occasionally for 5 minutes until lightly browned. Add mushrooms, 1/4 teaspoon salt, and sauté for 2 minutes. Add the garlic and stir for 2 minutes.
  4. Add the vegetable broth, barley, spices, kosher salt, and black pepper. Bring to a simmer. Cover the pot and simmer for about 20 to 25 minutes until the barley or farro is tender, stirring occasionally.
  5. Using a liquid cup measure, carefully remove 2 cups of the hot soup (including broth, veggies and barley) to a blender. Drain the cashews and add them to the blender, along with the cornstarch and soy sauce. Blend on high for about 1 minute until creamy. Then pour the creamy mixture back into the soup and simmer on low heat for about 5 minutes until thickened.
  6. Enjoy warm. Stores refrigerated for 3 days.

Notes

*Pearled barley cooks in about 20 minutes, whereas hulled barley cooks in about 50 to 55 minutes. The hulled barley has just the outer hull removed, whereas pearled also has the outer husk and bran layer removed, similar to the difference between white rice and brown rice. Check the package cook time to determine the difference if the package is not marked. 

**For gluten free, substitute white rice for the barley. You can also substitute brown rice, but cook it separately and add to the soup. In both cases, you can reduce the cook time in Step 4 to about 15 minutes. 

  • Category: Soup
  • Method: Stovetop
  • Cuisine: Soup

Keywords: Vegan mushroom soup

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Vegetable Barley Soup

Can’t stop, won’t stop with the yummy soups over here! Soup is easy, soup is filling, soup is an easy way to pack some more vegetables into your day, and soup (usually) freezes well. This week I’m bringing you this awesome Vegetable Barley Soup that is packed with tons of color, texture, and flavor. And […]

The post Vegetable Barley Soup appeared first on Budget Bytes.

Can’t stop, won’t stop with the yummy soups over here! Soup is easy, soup is filling, soup is an easy way to pack some more vegetables into your day, and soup (usually) freezes well. This week I’m bringing you this awesome Vegetable Barley Soup that is packed with tons of color, texture, and flavor. And thanks to a healthy dose of barley, it’s also super filling. I’m so glad this recipe makes a huge batch because I’m going to be living off the frozen leftovers of this soup for the rest of winter!!

Homemade Vegetable Barley Soup

Overhead view of Vegetable Barley Soup in a red pot with bread and parsley on the side

What is Barley?

Barley is a short, chewy grain that is great in soups, stews, salads, pilafs, and more. You can usually find it in the grain section of your grocery store, near rice and dry beans. It’s usually labeled “pearled barley” which simply means the outer husk and some of the bran has been removed. Barley does contain a small amount of gluten, so it is not considered a gluten-free food. 

Can I Substitute the Barley?

Yep! If you’re not into barley or can’t find it, you can use another grain, like farro or wheat berries, or even pasta. A small shape, like ditalini would be awesome.

Can I Use Other Vegetables?

The beauty of this Vegetable Barley Soup is that it is extremely versatile. You can add just about any vegetable to this soup, which makes it great for using up odds and ends of vegetables in your refrigerator and freezer. I used onion, garlic, diced tomatoes, carrots, potato, frozen green beans, frozen corn, and frozen peas, but you could also substitute or add in any of these vegetables:

  • Celery (add in the beginning with onion)
  • Zucchini (add at the end with green beans and peas)
  • Spinach (add at the very end, stir in until wilted)
  • Mushrooms (add in the beginning with onion)
  • Cabbage (add in the beginning with carrots)
  • Kale (add mid-way, with potatoes)
  • Beans (kidney, chickpeas, cannellini, add mid-way with potatoes)

Broth Matters

Vegetable broth carries a lot of the flavor in this soup, so make sure you use a quality vegetable broth, or one that you know you like. As always, I use Better Than Bouillon soup base to make my broth. It is full-flavored and I can mix up any amount I need when I’m cooking, without having leftovers go to waste.

Close up of a ladle full of Vegetable Barley Soup being held over the soup pot.

How Much Vegetable Barley Soup Does This Make?

This recipe makes a whopping 12 cups, which I would consider to be about 6 large 2-cup servings. Since the soup is mostly vegetables, I usually go with a slightly larger serving size. This is also a very thick soup once finished, so if you prefer it to be a little more brothy, you can add more vegetable broth and the yield will be even higher.

Can You Freeze Vegetable Soup?

Yes! This soup freezes great. Some people find that potatoes change in texture slightly when frozen and thawed, but it’s not something that I’ve ever noticed or that has bothered me, especially when in a soup.

What Do You Serve with Vegetable Barley Soup?

This soup is just asking for a nice piece of buttered crusty bread for dipping! I would go with something with a lot of texture, like a homemade no knead bread, cornbread, or sour dough. I wouldn’t even be against dropping a few cubes of Swiss cheese into this soup, for a little melty goodness in each bite!

Close up side view of Vegetable Barley Soup in the soup pot

 

Vegetable Barley Soup

Loaded with colorful vegetables and filling pearled barley, this Vegetable Barley Soup is a healthy, freezer-friendly staple recipe for winter!

  • 1 yellow onion ($0.32)
  • 2 cloves garlic ($0.16)
  • 2 Tbsp olive oil ($0.32)
  • 1/2 lb. carrots (about 4) ($0.45)
  • 1 28 oz. can diced tomatoes ($1.59)
  • 1 cup pearled barley ($0.89)
  • 1/2 tsp dried basil ($0.05)
  • 1/2 tsp dried oregano ($0.05)
  • freshly cracked pepper ($0.05)
  • 6 cups vegetable broth ($0.78)
  • 1 russet potato (about 3/4 lb.) ($1.22)
  • 1 cup frozen green beans ($0.271)
  • 1/2 cup frozen corn ($0.10)
  • 1/2 cup frozen peas ($0.19)
  • 1 Tbsp lemon juice ($0.03)
  • 1 handful fresh parsley (optional garnish) ($0.20)
  1. Dice the onion and mince the garlic. Add the onion, garlic, and olive oil to a large soup pot and sauté over medium heat for about 5 minutes, or until the onion is soft and translucent.

  2. Meanwhile, peel and dice the carrots. Once the onions are soft, add the carrots to the soup pot, along with the canned diced tomatoes (with juices), barley, basil, oregano, some freshly cracked pepper, and vegetable broth.

  3. Stir the contents of the pot to combine, place a lid on top, turn the heat up to medium-high, and bring the broth up to a boil. Once boiling, turn the heat down to medium-low, and let the soup simmer, with the lid in place, stirring occasionally, for 30 minutes.

  4. While the soup simmers, peel and dice the potato into 1/2-inch cubes. After the soup has simmered and the barley is mostly tender, add the diced potatoes and continue to simmer for 10 minutes more, or just until the potatoes are tender.

  5. Once the potatoes are tender, add the frozen green beans, corn, and peas. Stir to combine, and heat through (about 5 minutes in the simmering soup).

  6. Finally, add the lemon juice to the soup and stir to combine. Taste the soup and adjust the salt or pepper to your liking. Serve hot, with fresh chopped parsley on top as a garnish, if desired.

Scroll down for the step by step photos!

Front view of a ladle full of Vegetable Barley Soup hovering over the pot full of soup.

 

How to Make Vegetable Barley Soup – Step by Step Photos

Diced onion and minced garlic in the soup pot

Dice one onion and mince two cloves of garlic. Add the onion and garlic to a large soup pot (mine is 6 qt.) along with 2 Tbsp olive oil. Sauté over medium heat for about 5 minutes, or until the onion is soft and translucent.

Broth being poured into soup pot with vegetables and barley

While the onion and garlic are cooking, peel and slice 1/2 lb. of carrots (about 4 medium carrots). Add the carrots to the soup pot along with one 28 oz. can diced tomatoes (with juices), 1 cup pearled barley, 1/2 tsp dried basil, 1/2 tsp dried oregano, some freshly cracked pepper, and 6 cups of vegetable broth. Stir to combine.

Diced potatoes being poured into soup

Place a lid on the pot, turn the heat up to medium-high, and bring the soup up to a boil. Once boiling, turn the heat down to medium-low and let it simmer, lid in place, stirring occasionally, for 30 minutes. While the soup simmers, peel and dice a russet potato into 1/2-inch cubes. After simmering 30 minutes, add the diced potato and simmer 10 minutes more.

Frozen vegetables being poured into the soup

After simmering 10 minutes, the potatoes should be tender. Add 1 cup frozen green beans, 1/2 cup frozen peas, and 1/2 cup frozen corn to the soup. Stir to combine, and heat through (about 5 minutes).

Season finished vegetable barley soup

Finally, stir 1 Tbsp lemon juice into the soup. Give it a taste and adjust the salt and pepper to your liking (I added a touch more pepper, but no salt). Garnish with fresh chopped parsley, if desired.

Overhead view of a pot full of vegetable barley soup with bread on the side

YUMMMM. Vegetable-y goodness got me all warm and cozy!

The post Vegetable Barley Soup appeared first on Budget Bytes.

Mushroom Barley Soup

This favorite mushroom barley soup is full of vegetables, chewy barley, and warming broth. It’s a recipe for cozy on gray days! Here’s of the coziest soups out there, ready to join the ranks of tomato basil and wild rice. Yep, it’s mushroom barley soup! This one is full of flavor: it uses both dried and fresh mushrooms for earthy savoriness. And it’s got a warming broth and nutritious veggies. But the star? Whole grain barley, which infuses each bite with a pasta-like chewy texture. If you love barley soup, you’re going to be all about this one! It’s perfect for healthy desk lunches in a thermos or enjoying a big steaming bowl after a long day. Alex made this one for me, and from the first bite I was hooked. Mushrooms: both dried and fresh! If you’re reading this, we’ll assume you’re mushroom lovers like we are. It took me years, but I finally learned to embrace the incredible flavor you can get from the humble mushroom, especially in plant based recipes. For this recipe, you’ll use two types of mushrooms: both dried and fresh! Don’t be scared of the dried mushrooms: they’re very easy to use! If you’ve […]

A Couple Cooks – Healthy, Whole Food, Vegetarian Recipes

This favorite mushroom barley soup is full of vegetables, chewy barley, and warming broth. It’s a recipe for cozy on gray days!

Mushroom barley soup

Here’s of the coziest soups out there, ready to join the ranks of tomato basil and wild rice. Yep, it’s mushroom barley soup! This one is full of flavor: it uses both dried and fresh mushrooms for earthy savoriness. And it’s got a warming broth and nutritious veggies. But the star? Whole grain barley, which infuses each bite with a pasta-like chewy texture. If you love barley soup, you’re going to be all about this one! It’s perfect for healthy desk lunches in a thermos or enjoying a big steaming bowl after a long day. Alex made this one for me, and from the first bite I was hooked.

Mushroom barley soup

Mushrooms: both dried and fresh!

If you’re reading this, we’ll assume you’re mushroom lovers like we are. It took me years, but I finally learned to embrace the incredible flavor you can get from the humble mushroom, especially in plant based recipes.

For this recipe, you’ll use two types of mushrooms: both dried and fresh! Don’t be scared of the dried mushrooms: they’re very easy to use! If you’ve never worked with them before, here’s the down-low on using dried mushrooms:

  • Use any type. For this mushroom barley soup, you can use whatever type of dried mushroom you find at the store. Porcini is likely the easiest to find, but any will do.
  • Soak before using. Dried mushrooms needs to be dehydrated before using. For this recipe, you’ll soak the mushrooms for 30 minutes before adding to the soup.
  • Use the soaking liquid too. You’ll also pour in the mushroom soaking liquid into the soup, since that has lots of flavor too! Just make sure to strain out the liquid to make sure there are no tough parts of the mushrooms included.

Want more? Here’s all you need to know about working with dried mushrooms.

Barley soup

Tips on making mushroom barley soup

This mushroom barley soup is warming and cozy, but you can make it literally any time of the year. Packed with whole grains and vegetables, it’s a restoring, healthy dinner recipe or perfect for lunch. This soup is pretty straightforward to make, after you keep in mind the notes on using dried mushrooms above. Other than that, you’ll find it’s similar to many soup recipes you’ll find. Here are a few notes on this soup:

  • Speed it up with knife skills. The easiest place to get time savings in cooking is knowing your knife skills! To brush up, head to our Knife Skills 101 or click the links to the vegetables in the recipe below.
  • Try homemade veggie broth. Did you know you can make your own vegetable broth? It’s super easy and a great way to use up leftover veggies. Go to How to Make Vegetable Broth.
  • To make it more filling, add white beans. The soup is seriously good and filling on its own. If you want to take it up a level, add 1 15-ounce can of white beans with all the veggies. It adds even more plant based protein to keep you full!
  • Is barley gluten free? No! Barley contains gluten, so it’s not part of a gluten free diet.
Mushroom barley soup

What to serve with barley soup

How to make this mushroom barley soup into a meal? With soup, it’s all about the right sides. Here are some of our favorites to add to this one:

Mushroom barley soup

This barley soup recipe is…

Vegetarian, vegan, plant-based, and dairy-free.

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Mushroom barley soup

Mushroom Barley Soup


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  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 4

Description

This favorite mushroom barley soup is full of vegetables, chewy barley, and warming broth. It’s a recipe for cozy on gray days!


Ingredients

  • 1/2 ounce dried mushrooms
  • 8 ounces baby bella mushrooms
  • 1 medium onion
  • 2 carrots
  • 2 stalks celery
  • 4 garlic cloves
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon dried basil
  • 1 tablespoon soy sauce
  • 1 quart vegetable broth
  • 1 cup pearled barley
  • 3/4 teaspoon kosher salt
  • Fresh ground pepper

Instructions

  1. Soak the dried mushrooms in 2 cups of room temperature water for 30 minutes.
  2. Meanwhile, dice the onion. Peel and dice the carrots. Dice the celery. Slice the baby bella mushrooms. Mince the garlic.
  3. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sliced baby bella mushrooms, soy sauce, and basil. Cook 4 minutes. Add the onion, carrots, celery, and garlic and cook 5 to 6 minutes until softened. Stir in the barley and cook for 2 minutes. Add the vegetable broth and kosher salt.
  4. Bring to simmer and cook 25 to 30 minutes until barley is soft. Whenever the dried mushrooms are finished soaking (likely around when the simmering starts), remove and rinse them, then add them to the soup. Pour the remaining liquid through a fine-mesh strainer into the soup (this avoids any tough particles).
  5. Finish the remaining simmering time, then taste and add additional salt or pepper if desired. Ladle into bowls and serve warm.

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Vegetarian

Keywords: Barley Soup, Mushroom Barley Soup, Vegetable Barley Soup

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