Print

Mushroom Barley Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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

  1. Heat the olive oil in a large soup pot over medium heat.
  2. Add the onion, carrots, and celery and cook until softened, about 5 to 7 minutes.
  3. Stir in the garlic and cook for 30 seconds until fragrant.
  4. Add the mushrooms and cook until they release their moisture and begin to brown.
  5. Stir in the tomato paste and cook for 1 minute.
  6. Add the pearl barley, broth, thyme, bay leaf, salt, and black pepper.
  7. Bring the soup to a boil, then reduce the heat to low.
  8. Cover and simmer for 40 to 50 minutes, or until the barley is tender.
  9. Remove the bay leaf and adjust seasoning as needed.
  10. Stir in the fresh parsley just before serving.
  11. 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

Find it online: https://thefamilycooking.com/mushroom-barley-soup/