Lesya 
Barley may not be one of our favorite grains, but we can’t praise it enough for its amazing health benefits. Whether the ancient nations were aware of these benefits or not, we don’t know. However, this cereal grain was cultivated in Eurasia about 10,000 years ago, and now we are rediscovering multiple properties of this fantastic plant. Barley is well known in many culinary traditions and also in alternative medicine. In some regions of Ukraine, barley was used instead of whole wheat in the ritual dish prepared for Christmas dinner – “Kutya.” They also use barley to make porridge, kissel, puddings, and soups.
Combined with mushrooms in a soup, barley makes a delicious and nutritious broth – these two ingredients complement each other very well. If we were in Ukraine, we would have added porcini or slippery jack to this soup. In Canada, we often use fresh shiitake mushrooms instead. Shiitake adds earthy and smoky flavors to the soup, pairs well with any grain, and is an excellent meat substitute. We suggest using various herbs, onions, and carrots in this soup. Other vegetables, such as potatoes, are not required, as the barley-and-shiitake broth is very rich and tastes great as it is.
Please also check our recipe for Marinated Mushrooms with Buckwheat, which will help you prepare your healthy, slightly marinated mushrooms at any time of the year.
The Mushroom Barley Soup Recipe
Equipment
- Pot
- Measuring Cup
- Chef's knife
Ingredients
- 250 g shiitake mushroom
- ½ cup of barley
- ½ onion
- spring onion
- fresh or dry dill
- fresh parsley
- fresh cilantro
- fresh kale or broccoli
- fresh basil
- ¼ carrot
- black pepper
- 2 bay leaves
- salt to taste
Instructions
- Wash the barley, soak it for 2-3 hours, and rinse again.
- In a large pot, boil three liters of water and add barley. Reduce the heat to low and cook it for 30 minutes. Usually, we add bay leaves and a piece of fresh onion when we boil the grains for soup.
- In the meantime, wash and chop shiitake coarsely. The mushroom pieces don’t need to be thin and small.
- Finely chop a piece of carrot, spring onion, dill, parsley, and other green vegetables. You can substitute spring onion with fresh chives.
- Add the mushrooms and greens to the soup. Bring to a boil again, and then reduce the heat to low. Continue to cook for 30 minutes.
- In the end, add black pepper and salt to taste.
- Serve warm. (You can add sour cream to the soup. Refrigerate the leftovers).
What are the health benefits of barley?
The health benefits of barley may only be known to some, as they are not advertised as widely as the health benefits of other grains and legumes. Yet, this modest cereal grain is loaded with vitamins and minerals. Whole barley is an excellent source of selenium, a powerful antioxidant that helps prevent cancer. It is also rich in zinc, B vitamins, iron, magnesium, phosphorus, and calcium. Barley is one of the key macrobiotic foods. Contrary to what many believe, whole grains are composed not only of starch but of complex carbohydrates, protein, and many essential minerals and vitamins necessary for the human body.
If you like homemade soups, you may want to learn How to Make Soup with Beans and Mushrooms.
The Mushroom Barley Soup: Conclusion
Thank you for visiting our recipes! The mushroom barley soup is one of the healthiest soups; hopefully, you will find it tasty too. Please share your thoughts about this recipe with other readers and us. Stay healthy, young and vibrant!
