Mushroom and Barley Soup

Name: Mushroom and Barley Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 onion, chopped; 2 cloves garlic, minced; 2 carrots, diced; 2 celery stalks, diced; 8 ounces mushrooms, chopped (mix of shiitake, cremini, and button); 1 cup pearl barley; 6 cups vegetable broth; 1 teaspoon thyme; Salt and pepper to taste; Fresh parsley, chopped (for garnish)

Highlighted under: Easy Comfort Recipes

I absolutely love making Mushroom and Barley Soup, especially on chilly days. The nutty flavor of barley paired with the earthy richness of mushrooms creates a warm, comforting bowl that feels like a hug in a mug. As I simmer the ingredients together, the aroma fills my kitchen, inviting everyone to gather around the table. This soup is not only filling but also packed with nutrition, making it a perfect light meal or starter. Give it a try, and I promise it will warm your soul and satisfy your taste buds.

Created by

Emily

Last updated on 2026-01-30T01:07:29.039Z

When I first experimented with Mushroom and Barley Soup, I was searching for a hearty dish that wouldn't overwhelm my family during dinner. I discovered that adding roasted garlic intensifies the flavors beautifully. Each spoonful bursts with comforting warmth and depth that makes it hard to resist. I often serve it with crusty bread for a complete meal.

One tip I learned is to use a mix of mushrooms. Combining shiitake, cremini, and button mushrooms gives the soup a complex flavor that elevates it from ordinary to extraordinary. This simple trick has transformed my mushroom soup experience, ensuring every bowl is a delightful treat!

Why You'll Love This Recipe
Hearty and satisfying without being heavy
Packed with wholesome ingredients that nourish the body
Perfect for meal prep or cozy family dinners

The Role of Barley in the Soup

Barley is the star of this soup, providing a unique nutty flavor and a deliciously chewy texture. When choosing barley, opt for pearl barley, which cooks faster than hulled barley, making it ideal for soups. The cooking time for barley in our recipe is around 45 minutes, allowing it to absorb the flavors from the broth while still maintaining its delightful bite. If you want a quicker option, you can substitute with quick-cooking barley, which will reduce the cooking time to about 15-20 minutes.

Beyond flavor, barley adds significant nutritional value. It is rich in fiber, which aids digestion, and is a good source of vitamins and minerals such as selenium and magnesium. If you're looking to make this soup even heartier, consider adding additional grains like farro or quinoa; just keep in mind that you'll need to adjust the liquid and cooking times appropriately.

Mushroom Varieties and Their Benefits

Choosing the right mushrooms can elevate your soup significantly. In this recipe, I recommend using a mix of shiitake, cremini, and button mushrooms for their varying flavors and textures. Shiitake mushrooms add a deep, umami richness, while cremini and button mushrooms provide a milder, earthy base. If you can’t find all three, feel free to use any combination, or even substitute with portobello mushrooms for a heartier flavor.

In terms of preparation, make sure to clean your mushrooms with a damp cloth instead of rinsing them under water. Mushrooms can absorb moisture, which could affect the final texture of your soup. When they sauté, aim for a golden brown color, indicating they’ve caramelized enough to bring out their natural sweetness. Be patient—this step adds depth to the overall flavor profile of the dish.

Make-Ahead and Storage Tips

This Mushroom and Barley Soup is a fantastic make-ahead option. You can prepare the soup a day in advance, as its flavors deepen and improve overnight. Simply let it cool, then store it in an airtight container in the refrigerator. When you’re ready to serve, reheat over medium heat, adding a splash of broth if it’s too thick after storage.

If you find you have leftovers, they can be stored in the fridge for up to three days. Alternatively, this soup freezes well; just make sure it’s completely cooled before transferring it to a freezer-safe container. It can be frozen for up to three months, and when reheating, use low heat to avoid overcooking the already tender barley and mushrooms.

Ingredients

For the Soup

1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
8 ounces mushrooms, chopped (mix of shiitake, cremini, and button)
1 cup pearl barley
6 cups vegetable broth
1 teaspoon thyme
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Mix well and prepare to simmer!

Instructions

Sauté the Vegetables

In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant, about 3 minutes. Stir in the diced carrots and celery, cooking for an additional 5 minutes.

Add the Mushrooms and Barley

Add the chopped mushrooms to the pot and sauté for another 5 minutes until they release their moisture. Then, stir in the pearl barley and cook for a couple of minutes to toast.

Simmer the Soup

Pour in the vegetable broth and add thyme, salt, and pepper. Bring to a boil, then reduce heat and let it simmer for about 45 minutes, or until the barley is tender and the soup thickens.

Serve

Ladle the soup into bowls, garnish with fresh parsley, and serve hot with crusty bread on the side.

Enjoy your hearty soup experience!

Pro Tips

For an extra depth of flavor, consider adding a splash of soy sauce or tamari during the simmering stage. You can also add greens like spinach or kale for added nutrition.

Serving Suggestions

To enhance your dining experience, serve the mushroom and barley soup alongside a slice of crusty bread or a fresh green salad. The bread not only complements the soup but can also be used to soak up those delicious flavors. For a touch of elegance, a sprinkle of grated Parmesan cheese or a swirl of cream can be added just before serving, providing an extra layer of richness.

If you're aiming for a complete meal, consider pairing this soup with roasted vegetables or a protein like grilled chicken or tofu. The heartiness of the soup makes it versatile, allowing you to integrate it seamlessly into various meals throughout the week.

Variations and Flavor Tweaks

Feel free to customize this soup based on your preferences or what you have on hand. For a spicier kick, consider adding a pinch of red pepper flakes during the sautéing stage. Alternatively, you can infuse the broth with additional herbs like rosemary or bay leaves for more complexity. Just remember to remove any whole herbs before serving to maintain a smooth texture.

If you're looking for a vegetarian or vegan option, this recipe is already plant-based once you use vegetable broth. You can easily make it gluten-free too by swapping pearled barley with gluten-free grains like millet or brown rice, but remember that different grains may require adjustments to cooking times and liquid ratios.

Questions About Recipes

→ Can I use frozen vegetables for this soup?

Yes, frozen vegetables can be substituted for fresh ones. They work great and save prep time.

→ How long can I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

→ Can I make this soup vegan?

Absolutely! Just ensure you're using vegetable broth and skip any animal-derived products.

→ What can I serve with Mushroom and Barley Soup?

It pairs beautifully with crusty bread, a fresh salad, or a side of roasted vegetables.