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Ingredients
Scale
- 1 ½ tablespoons extra virgin olive oil
- 1 medium-sized onion, diced
- 1 carrot, diced
- 1 celery rib, diced
- 1 lb (450 grams) mixed mushrooms (portobello and shiitake)
- 3 garlic cloves, minced
- 1 cup (180 grams) pearled barley, rinsed and drained
- ¼ cup tomato paste
- 5 cups (1.2 L) low-sodium vegetable broth
- ½ teaspoon thyme
- ½ teaspoon rosemary
- ½ teaspoon smoked sweet paprika
- ¼ teaspoon chili flakes (or more to taste)
- 1 teaspoon salt (or more to taste)
- ⅛ teaspoon black pepper
- 2–3 tablespoons fresh parsley, chopped
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Sauté diced onion, carrot, and celery until softened, about 5 minutes.
- Add sliced and chopped mushrooms, cooking until browned, about 10 minutes.
- Stir in minced garlic and cook until fragrant.
- Add rinsed barley, tomato paste, vegetable broth, herbs, spices, and seasoning. Stir well.
- Bring to a boil, then reduce heat to low and cover. Simmer for about 20 minutes.
- Stir in chopped parsley before serving.
Notes
Rinse mushrooms properly to avoid excess moisture.
Taste and adjust seasoning as you go.
For added flavor, sauté garlic before other ingredients.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Plant-based
Nutrition
- Calories: 220
- Sugar: 3
- Sodium: 600
- Fat: 4.5
- Saturated Fat: 0.5
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 8
- Protein: 8
- Cholesterol: 0