mushroom barley soup

Soup mode is on!

This soup doesn’t take long to prepare and like most soups, the flavor enhances the next day! When I served it, I didn’t ask if anyone wanted 2nds. Why not? Because I wanted to freeze it!! It’s the perfect time to start making plans to freeze homemade soups and be prepared for the cold wintery weather that’s ahead.

Need some soup ideas? Check out some of my previous soup recipes that I posted:
Lentil Soup
Butternut Squash and Apple Soup
Maui Black Bean Soup

Great soups to make and they freeze well too!

I’d love to hear from you! What are your go to soups that freeze well?
Please feel free to share in the comments below 🙂

Mushroom Barley Soup

serves 6-8

Ingredients:

  • 6 1/2 cups water
  • 1/2 cup uncooked pearl barley
  • 1/4 cup low sodium tamari
  • 1/4 cup red wine
  • 2 tbs. olive oil
  • 2 cloves garlic, minced
  • 2 large onions, chopped
  • 1 pound fresh mushrooms, sliced
  • Freshly ground black pepper

Directions:
Add the barley and 1 1/2 cups of water in a large soup pot. Bring to a boil, then let simmer for about 10 minutes, until the barley has softened. Add the remaining water, tamari and red wine to the pot, and set the heat to medium/ medium high.

While the soup is cooking, sauté the garlic and onions in the olive oil until the onions are translucent. Add the mushrooms and continue to sauté until the mushrooms are tender; approximately 10-12 minutes.

Add the mushroom and onion mixture to the pot and mix well. Cover and let simmer on low heat for 30 minutes. The flavor will enhance if you make it a day before!

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