Mushroom Barley Soup Recipe

13 Mar


  • 6 cups vegetable stock
  • 4 large Portobello mushrooms
  • 1 8 oz. package of sliced baby bella mushrooms
  • 6 whole fresh mushrooms (look for “Stuffing Mushrooms”
  • 1 bunch of thyme
  • 3 large carrots
  • ½ cup cabernet wine
  • 2 tbsp butter
  • 3 tbsp extra virgin olive oil (or enough to cover the bottom of your pot/Dutch oven)
  • 6 cloves garlic
  • 2 onions
  • 1 package of baby spinach or you could use kale
  • ¼ cup barley
  • 1 tbsp of tomato paste
  • Salt/pepper
  • Pinch of crushed red pepper flakes


*Please note, you can use whatever type of mushroom you prefer


1.       Heat the Extra Virgin Olive Oil and butter in a large Dutch oven or pot over medium heat until butter melts

2.       Toss in the onions and carrots and sprinkle with a pinch of salt – sauté for about 7 minutes or until they are soft

3.       Add the garlic and continue to sauté for 1 minute

4.       Add the large Portobello mushroom chunks for about 2 minutes, then add the rest of the mushrooms and sauté for about 4 additional minutes or until they are tender and sweating

5.       Add the Cabernet with the heat on high until it starts to boil, then turn heat to low and simmer for 5 minutes

6.       Add the barley, tomato paste, vegetable broth, salt and pepper to taste, crushed red pepper flakes and stir so that everything is mixed – heat on high until it starts to bubble and then turn back down to low, add the bunch of thyme on top, cover and simmer for an hour

7.       Remove the bunch of thyme, stir and serve with a nice crusty bread (keep it healthy with whole wheat)


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