Roasted Mushroom and Pearl Barley Soup with Thyme and Lemon Yogurt Swirl
An original, comforting soup featuring deeply flavored roasted mushrooms, pearl barley for body, and a finishing swirl of lemon thyme yogurt. Creamy without being heavy, with a rustic yet elegant texture.
Ingredients
- 500 g mixed mushrooms (como champiñones, cremini or portobello, limpias and troceadas)
- 180 g yellow onion (chopped)
- 100 g carrot (diced small)
- 80 g celery (chopped)
- 12 g garlic (chopped)
- 90 g pearl barley (enjuagada)
- 1000 ml vegetable broth (low sodium preferiblemente)
- 120 g plain Greek yogurt (for servir)
- 1 unit lemon (zest fina and 2 tbsp of zumo)
- 8 g fresh thyme (solo the leaves, divided)
- 45 ml olive oil (divided)
- 15 g butter (optional pero recomendada)
- 80 ml dry white wine (for desglasar)
- 10 ml soy sauce (aporta profundidad)
- 2 g black pepper (or to taste)
- 6 g salt (or to taste)
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
1. Preheat the oven to 220 °C / 425 °F. Place the mushrooms on a tray and toss them with 2 tablespoons olive oil, half of the thyme, 1/2 teaspoon salt, and the black pepper. Roast for 20 minutes, stirring halfway through, until browned and concentrated in flavor.
- 2
2. While the mushrooms roast, heat 1 tablespoon olive oil and the butter in a large pot over medium heat. Add the onion, carrot, and celery, and cook for 8 minutes until tender. Stir in the garlic and cook 1 minute more.
- 3
3. Add the pearl barley to the pot and stir for 1 minute to lightly toast it. Pour in the dry white wine and cook for 2 minutes, scraping the bottom of the pot until the liquid reduces slightly.
- 4
4. Add the vegetable broth, soy sauce, the remaining thyme, and 1/2 teaspoon salt. Bring to a boil, then lower the heat and simmer gently for 25 minutes.
- 5
5. Reserve about one quarter of the roasted mushrooms for finishing. Add the rest of the mushrooms to the pot and cook 5 minutes more, until the barley is tender.
- 6
6. In a small bowl, mix the plain Greek yogurt with the lemon zest and 2 tablespoons lemon juice until smooth.
- 7
7. Partially blend a portion of the soup with an immersion blender for 5 to 10 seconds, keeping plenty of texture and visible pieces. Adjust with salt and black pepper if needed.
- 8
8. Serve the soup hot in bowls, top with the reserved mushrooms, and finish with a swirl of lemon yogurt.
Chef tips
For deeper flavor, let the mushrooms brown well on the tray without overcrowding them. If the soup thickens too much as it sits, loosen it with a little extra hot broth before serving.
Substitutions
You can swap the pearl barley for brown rice if preferred, though the result will be less creamy and no longer contain gluten. Greek yogurt can be replaced with an unsweetened plant-based alternative for a dairy-free version.
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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