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When the chill of autumn settles in or a winter storm blankets the landscape outside, there’s nothing quite as comforting as a warm bowl of soup. One of the most heartwarming options is the Savory Roasted Mushroom Barley Soup. This dish beautifully marries the earthy flavors of roasted mushrooms with the nutty texture of pearl barley, resulting in a satisfying and nourishing meal. This soup is not only delicious but also offers an impressive nutritional profile that makes it a staple for health-conscious eaters.

Roasted Mushroom Barley Soup

Warm up your autumn or winter days with a comforting bowl of Savory Roasted Mushroom Barley Soup. This delightful recipe combines the earthy goodness of roasted mushrooms with the hearty texture of pearl barley, creating a nourishing meal perfect for any occasion. Packed with vitamins and fiber, this soup is not only delicious but also a healthy choice. Enjoy it as a cozy dinner, a quick lunch, or at your next gathering, and savor every flavorful bite.
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Ingredients
  

1 cup pearl barley

1 lb mixed mushrooms (cremini, shiitake, and portobello), cleaned and chopped

1 large onion, diced

4 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

8 cups vegetable broth

2 tbsp olive oil

1 tsp dried thyme

1 tsp dried rosemary

1 tsp smoked paprika

Salt and pepper to taste

2 tbsp fresh parsley, chopped (for garnish)

1 tbsp lemon juice (optional)

Instructions
 

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

    Roast the Mushrooms: On a large baking sheet, toss the chopped mushrooms with 1 tablespoon of olive oil, salt, and pepper. Spread them in a single layer and roast for about 20-25 minutes, or until they are golden brown and tender, turning halfway through.

      Prepare the Barley: While the mushrooms are roasting, rinse the pearl barley under cold water. In a large pot, add the barley and 4 cups of vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 30-35 minutes, or until the barley is tender.

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

          Add Garlic and Spices: Stir in the minced garlic, dried thyme, dried rosemary, and smoked paprika. Cook for an additional 2 minutes until fragrant.

            Combine Ingredients: Add the roasted mushrooms to the pot with the sautéed vegetables. Pour in the remaining 4 cups of vegetable broth and bring the mixture to a gentle simmer. Once simmering, add the cooked barley and stir well to combine.

              Season to Taste: Taste the soup and season with additional salt, pepper, or lemon juice as desired. Allow the soup to simmer for another 10 minutes to meld the flavors.

                Serve: Ladle the soup into bowls, garnish with fresh parsley, and enjoy!

                  Prep Time, Total Time, Servings: 15 mins | 1 hour | 6 servings