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When the weather turns chilly, there’s nothing quite like a warm bowl of soup to provide comfort and nourishment. The Earthy Delights Roasted Mushroom Barley Soup is a perfect example of a dish that not only warms the soul but also delights the palate. This hearty soup is packed with earthy flavors from a variety of mushrooms, combined with the nutty richness of pearl barley, creating a culinary experience that is both satisfying and restorative.

Roasted Mushroom Barley Soup

Warm up your chilly days with a bowl of Earthy Delights Roasted Mushroom Barley Soup, a nourishing blend of flavors and health benefits. This easy-to-make soup features a variety of roasted mushrooms and chewy pearl barley, offering a hearty meal that’s perfect for all seasons. Packed with vitamins, minerals, and antioxidants, it’s a dish that delights the palate while promoting wellness. Enjoy it on its own or pair it with crusty bread for a cozy dinner experience.
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Ingredients
  

1 cup pearl barley

1 lb mixed mushrooms (such as 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 freshly ground black pepper, to taste

1 tablespoon fresh parsley, chopped (for garnish)

1 teaspoon lemon juice (optional, for a touch of brightness)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C). This ensures the mushrooms roast perfectly while you prepare the rest of the soup.

    Roast the Mushrooms: In a large mixing bowl, gently toss the sliced mushrooms with 1 tablespoon of olive oil, along with a sprinkle of salt and freshly ground black pepper. Spread the mushrooms evenly across a baking sheet in a single layer. Roast in the preheated oven for 20 minutes, or until the mushrooms are golden brown and wonderfully fragrant, stirring halfway through to ensure even roasting.

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

        Add Garlic and Spices: Stir in the minced garlic, dried thyme, and smoked paprika into the pot. Cook for an additional minute to allow the spices to release their fragrant aromas.

          Combine Ingredients: Add the pearl barley and roasted mushrooms to the pot, followed by the vegetable broth and the bay leaf. Raise the heat and bring the mixture to a boil.

            Simmer the Soup: Once boiling, reduce the heat to low. Cover the pot and let the soup simmer for 30-40 minutes. Stir occasionally, allowing the barley to soften and the soup to thicken to your preferred consistency.

              Final Touches: After simmering, taste the soup and adjust the seasoning with salt, pepper, and lemon juice if desired. Don’t forget to remove the bay leaf before serving.

                Serve: Ladle the hearty soup into bowls and sprinkle with chopped fresh parsley for a vibrant finish. Enjoy the comforting warmth of your delicious roasted mushroom barley soup!

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