Why You’ll Love This Recipe
- Hearty, filling, and packed with wholesome ingredients.
- Rich mushroom flavor with a satisfying chewy barley texture.
- Perfect for cold-weather meals and cozy evenings.
- Easy to make with simple pantry staples.
- Great for meal prep and leftovers.
- Naturally versatile and easy to customize.
- Suitable as a main course or a starter.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Mushrooms, sliced
- Pearl barley
- Olive oil
- Onion, diced
- Carrots, diced
- Celery, diced
- Garlic, minced
- Vegetable broth or beef broth
- Tomato paste
- Fresh thyme
- Bay leaf
- Salt
- Black pepper
- Fresh parsley, chopped
Directions
- Heat the olive oil in a large soup pot over medium heat.
- Add the onion, carrots, and celery, and cook until softened, about 5–7 minutes.
- Stir in the garlic and cook for 30 seconds until fragrant.
- Add the mushrooms and cook until they release their moisture and begin to brown.
- Stir in the tomato paste and cook for 1 minute.
- Add the pearl barley, broth, thyme, bay leaf, salt, and black pepper.
- Bring the soup to a boil, then reduce the heat to low.
- Cover and simmer for 40–50 minutes, or until the barley is tender.
- Remove the bay leaf and adjust seasoning as needed.
- Stir in the fresh parsley just before serving.
- Ladle into bowls and serve hot.
Servings and timing
- Servings: 6 servings
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
Variations
- Use a mix of wild mushrooms such as shiitake, oyster, and cremini.
- Add shredded chicken or cooked beef for extra protein.
- Stir in spinach or kale during the final few minutes of cooking.
- Replace pearl barley with farro for a slightly different texture.
- Add a splash of cream for a richer soup.
- Include potatoes for additional heartiness.
- Enhance the flavor with a splash of Worcestershire sauce.
Storage/Reheating
Allow the soup to cool completely before storing.
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Freeze for up to 3 months in freezer-safe containers.
Barley continues to absorb liquid as the soup sits, so you may need to add extra broth or water when reheating.
To reheat, warm the soup on the stovetop over medium heat, stirring occasionally until heated through. Individual portions can also be reheated in the microwave.
FAQs
What type of barley should I use?
Pearl barley is the most common choice because it cooks faster and provides a pleasant texture.
Can I use different mushrooms?
Yes. Cremini, shiitake, oyster, portobello, and button mushrooms all work well.
Is Mushroom Barley Soup vegetarian?
It can be. Simply use vegetable broth instead of beef broth.
Can I make this soup ahead of time?
Absolutely. The flavors often deepen and improve after a day in the refrigerator.
Why has my soup thickened overnight?
Barley absorbs liquid as it sits. Add extra broth when reheating to achieve your desired consistency.
Can I freeze Mushroom Barley Soup?
Yes. It freezes well for up to 3 months.
What can I serve with this soup?
Crusty bread, a green salad, grilled cheese sandwiches, or roasted vegetables make excellent accompaniments.
Can I make this soup gluten-free?
Traditional barley contains gluten. For a gluten-free version, substitute rice or another gluten-free grain.
How can I make the soup richer?
Use beef broth, add a splash of cream, or include sautéed mushrooms for deeper flavor.
Is this soup good for meal prep?
Yes. It stores and reheats exceptionally well, making it ideal for make-ahead meals.
Conclusion
Mushroom Barley Soup is a comforting, wholesome recipe that combines tender barley, savory mushrooms, and aromatic vegetables in a flavorful broth. Easy to prepare and packed with satisfying texture, it’s a wonderful choice for family dinners, meal prep, or cozy lunches. Whether enjoyed on a cold winter evening or as a nourishing year-round meal, this classic soup is sure to become a staple in your recipe collection.
PrintMushroom Barley Soup
Mushroom Barley Soup is a hearty and nourishing soup made with earthy mushrooms, tender pearl barley, and aromatic vegetables simmered in a flavorful broth. This comforting classic is perfect for cozy meals, meal prep, and family dinners.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Soup
- Method: Simmer
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 12 ounces mushrooms, sliced
- 3/4 cup pearl barley
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 8 cups vegetable broth or beef broth
- 1 tablespoon tomato paste
- 1 teaspoon fresh thyme leaves
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat the olive oil in a large soup pot over medium heat.
- Add the onion, carrots, and celery and cook until softened, about 5 to 7 minutes.
- Stir in the garlic and cook for 30 seconds until fragrant.
- Add the mushrooms and cook until they release their moisture and begin to brown.
- Stir in the tomato paste and cook for 1 minute.
- Add the pearl barley, broth, thyme, bay leaf, salt, and black pepper.
- Bring the soup to a boil, then reduce the heat to low.
- Cover and simmer for 40 to 50 minutes, or until the barley is tender.
- Remove the bay leaf and adjust seasoning as needed.
- Stir in the fresh parsley just before serving.
- Ladle into bowls and serve hot.
Notes
- Use a mixture of cremini, shiitake, oyster, or portobello mushrooms for deeper flavor.
- Add cooked chicken or beef for extra protein if desired.
- Stir in spinach or kale during the final few minutes of cooking.
- Barley absorbs liquid as it sits, so add extra broth when reheating.
- Store in the refrigerator for up to 5 days.
- Freeze in airtight containers for up to 3 months.
Nutrition
- Serving Size: 1 bowl
- Calories: 240 kcal
- Sugar: 5 g
- Sodium: 680 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 7 g
- Protein: 8 g
- Cholesterol: 0 mg
