Creamy Mushroom, Leek and Pearl Barley Soup with Thyme, Lemon and Toasted Hazelnuts
An original, comforting soup made with deeply browned mushrooms, mellow leeks, and tender pearl barley. It is partially blended for a creamy yet hearty texture, then finished with lemon, fresh thyme, and toasted hazelnuts for aromatic crunch and balance.
Ingredients
- 500 g cremini or white mushrooms (limpios and en cuartos)
- 220 g leek (solo the parte blanca and verde claro, sliced finas)
- 120 g yellow onion (chopped)
- 12 g garlic (chopped)
- 90 g pearl barley (enjuagada)
- 30 ml olive oil (divided)
- 28 g butter (divided)
- 1000 ml vegetable broth (low sodium if preferred)
- 120 ml heavy cream (at room temperature)
- 6 g fresh thyme (hojitas, more a poco extra for servir)
- 1 unit lemon (1 tbsp de zumo)
- 40 g hazelnuts (tostadas and chopped gruesas)
- 6 g salt (or to taste)
- 2 g black pepper (freshly ground)
- 240 ml water (solo si hace falta ajustar the textura)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 350 °F / 175 °C. Place the hazelnuts on a small tray and toast for 8 to 10 minutes until fragrant. Let them cool, then roughly chop them.
- 2
Meanwhile, heat a large pot over medium-high heat. Add 15 ml (1 tbsp) olive oil and 14 g (1 tbsp) butter. Add the mushrooms and cook for 10 to 12 minutes, stirring occasionally, until they release their moisture and become deeply browned. Season with a pinch of salt and reserve a small handful for garnish.
- 3
In the same pot, add the remaining 15 ml (1 tbsp) olive oil and 14 g (1 tbsp) butter. Add the leek and yellow onion and cook over medium heat for 6 minutes until tender. Stir in the garlic and cook 1 minute more.
- 4
Add the pearl barley, most of the fresh thyme, and the black pepper. Stir for 1 minute so the barley is well coated with the aromatics.
- 5
Pour in the vegetable broth and bring to a boil. Reduce to medium-low heat and cook for 25 to 30 minutes, until the barley is tender. If the soup becomes too thick while cooking, add up to 240 ml / 1 cup water to adjust the consistency.
- 6
Remove the pot from the heat. Add the heavy cream, lemon zest, and lemon juice. Blend partially with an immersion blender for a few seconds, leaving some mushrooms and barley whole to keep a rustic, creamy texture. Taste and adjust with the remaining salt if needed.
- 7
Serve the soup hot and finish each portion with the reserved mushrooms, chopped toasted hazelnuts, and the remaining fresh thyme.
Chef tips
Brown the mushrooms היט היט without stirring constantly to build deeper flavor. Blending only part of the soup gives it a refined creamy texture without needing extra cream.
Substitutions
You can replace pearl barley with cooked brown rice for a gluten-free version, adjusting the cooking time. Hazelnuts can be swapped for toasted sunflower seeds if you want to avoid tree nuts. For a dairy-free version, use plant-based butter and oat cream.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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