📝 About This Recipe
This soul-warming soup celebrates pearled barley, an ancient grain prized for its nutty chew and heart-healthy protein. By layering earthy cremini mushrooms with aromatic mirepoix and a touch of white miso, we create a deep, savory profile that feels indulgent yet entirely plant-based. It is a quintessential comfort dish that bridges the gap between a light broth and a hearty porridge, perfect for chilly evenings.
🥗 Ingredients
The Aromatics
- 2 tablespoons Extra virgin olive oil (high quality)
- 1 large Yellow onion (finely diced)
- 2 medium Carrots (peeled and cut into 1/4 inch rounds)
- 2 pieces Celery stalks (thinly sliced)
- 4 Garlic cloves (minced)
The Heart of the Soup
- 10 ounces Cremini mushrooms (sliced)
- 1 cup Pearled barley (rinsed thoroughly)
- 6 cups Vegetable stock (low sodium)
- 1 teaspoon Dried thyme
- 1/2 teaspoon Smoked paprika (for a hint of depth)
- 1 piece Bay leaf (dried)
The Finishing Touches
- 1 tablespoon White miso paste (dissolved in a little warm water)
- 2 cups Fresh kale (stems removed, leaves chopped)
- 1/2 lemon Lemon juice (freshly squeezed)
- 1/4 cup Flat-leaf parsley (freshly chopped)
- Sea salt and black pepper (to taste)
👨🍳 Instructions
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1
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat until shimmering.
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2
Add the diced onion, carrots, and celery. Sauté for 6-8 minutes until the onions are translucent and the vegetables begin to soften.
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3
Increase the heat slightly and add the sliced mushrooms. Cook for 5-7 minutes, stirring occasionally, until the mushrooms have released their moisture and turned golden brown.
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4
Stir in the minced garlic and cook for just 60 seconds until fragrant, being careful not to let it burn.
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5
Add the dried thyme and smoked paprika, stirring to coat the vegetables and toast the spices for 30 seconds.
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6
Add the rinsed pearled barley to the pot and stir for 1-2 minutes to lightly toast the grains; this enhances their natural nutty flavor.
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7
Pour in the vegetable stock and add the bay leaf. Bring the mixture to a rolling boil.
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8
Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer gently for 35-40 minutes. The barley should be tender but still retain a pleasant 'pop' when bitten.
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9
Remove the lid and discard the bay leaf. Stir in the chopped kale and let it cook for 3-4 minutes until it is wilted and vibrant green.
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10
In a small bowl, whisk the miso paste with a few tablespoons of the hot soup liquid until smooth, then stir this slurry back into the pot. Do not boil the soup after adding miso to preserve its probiotic benefits and delicate flavor.
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11
Stir in the fresh lemon juice to brighten the earthy tones of the grain and mushrooms.
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12
Taste and adjust seasoning with sea salt and freshly cracked black pepper. Remember the miso adds salt, so taste first!
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13
Ladle the hot soup into deep bowls and garnish generously with fresh parsley.
💡 Chef's Tips
Always rinse your barley under cold water before cooking to remove excess starch and prevent the soup from becoming overly gummy. If the soup sits overnight, the barley will continue to absorb liquid; simply add a splash of water or broth when reheating to restore the consistency. For an extra layer of flavor, use a mix of mushrooms like shiitake or oyster alongside the cremini. Don't skip the lemon juice at the end; the acidity is crucial for cutting through the richness of the grains. If using hulled barley instead of pearled, increase the cooking time by 20-30 minutes as it is a less processed whole grain.
🍽️ Serving Suggestions
Serve with a thick slice of toasted sourdough bread rubbed with a raw garlic clove. Pairs beautifully with a crisp, dry white wine like a Pinot Grigio or a light-bodied amber ale. Add a dollop of cashew cream or Greek yogurt on top for a creamy finish. Serve alongside a simple arugula salad with a balsamic vinaigrette to provide a peppery contrast. Top with a sprinkle of toasted sunflower seeds for extra crunch and protein.