Few things hit the spot like a warm bowl of Mushroom Barley Soup—hearty, wholesome, and deeply satisfying. If you’re craving a soul-soothing meal that’s packed with earthy flavor, simple ingredients, and old-fashioned comfort, this is the recipe you’ve been looking for.

There’s something timeless about Mushroom Barley Soup.
It’s the kind of dish that instantly takes me back to cozy family dinners, where the scent of simmering vegetables filled the house.
My grandmother used to make a version of this soup whenever someone in the family needed comfort—whether it was the middle of winter or after a long week.
She believed that barley was grounding and mushrooms were “food for the soul.”
Over the years, I’ve made my own version that blends her traditional style with a few modern tweaks for extra flavor and ease.
And now, I’m sharing this bowl of comfort with you.
Why You’ll Love This
1. Deep, Earthy Flavor
Mushrooms bring a savory, umami-rich base that’s elevated by aromatic vegetables, garlic, and fresh herbs. Barley adds a subtle nuttiness and hearty bite. Together, these ingredients create a depth of flavor that develops even more as the soup sits.
2. Nourishing & Filling
Barley is a whole grain loaded with fiber, vitamins, and minerals. Combined with mushrooms, which are rich in antioxidants and B vitamins, this soup becomes a powerhouse of plant-based nutrition. It’s light enough for lunch but satisfying enough for dinner.
3. Simple Pantry Ingredients
No fancy ingredients or complicated techniques required—just staples like onions, carrots, celery, mushrooms, and vegetable broth. You might even have most of them on hand already. This recipe proves that you can make something special without a long grocery list.
4. Great for Meal Prep
This soup stores beautifully and even tastes better the next day. Make a big batch on the weekend, and enjoy cozy bowls throughout the week. It also freezes well, making it a reliable make-ahead option.

Recipe Details
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Cuisine Type(s): American, Eastern European, Vegetarian
Servings: 6
Estimated Cost: $8–10
Equipment Needed
- Large soup pot or Dutch oven
- Cutting board
- Chef’s knife
- Wooden spoon or spatula
- Measuring cups and spoons
- Ladle
- Optional: Immersion blender (if you like a creamier texture)
Ingredients

- 2 tablespoons olive oil – for sautéing
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 3 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 16 oz (about 5 cups) cremini or white mushrooms, sliced
- ¾ cup pearl barley – rinsed well under cold water
- 6 cups vegetable broth – low-sodium preferred
- 1 cup water – adjust for desired consistency
- 1 tablespoon soy sauce or tamari – adds umami (optional)
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- 1 bay leaf
- Salt and black pepper, to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Optional Add-ins: A handful of chopped spinach or kale at the end for extra greens.
Substitutions: Use farro instead of barley, or gluten-free sorghum for a celiac-friendly version.
Step-by-Step Instructions
Step 1: Sauté the Aromatics
Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook for about 5–7 minutes until the vegetables begin to soften and the onion becomes translucent.
Step 2: Add Mushrooms and Garlic
Stir in the sliced mushrooms and garlic. Sauté for another 8–10 minutes, stirring occasionally, until the mushrooms release their moisture and start to brown slightly. This step builds the rich umami base of the soup.
Step 3: Stir in Herbs and Barley
Add the dried thyme, oregano, and bay leaf. Stir in the rinsed pearl barley and toast it for 1–2 minutes with the vegetables. This enhances its nutty flavor and gives the soup more depth.
Step 4: Pour in the Broth
Add the vegetable broth and water. Bring the soup to a boil, then reduce the heat to low. Simmer uncovered for 35–40 minutes, or until the barley is tender and has puffed up.
Step 5: Season and Adjust
Add soy sauce or tamari if using, and season with salt and black pepper to taste. If the soup has thickened too much, add a splash more broth or water. Remove the bay leaf before serving.
Step 6: Finish and Serve
Garnish with freshly chopped parsley. For a creamier texture, use an immersion blender to puree a portion of the soup, or stir in a tablespoon of dairy-free cream just before serving.
Nutrition Facts (Per Serving)
- Calories: 210
- Protein: 7g
- Carbohydrates: 32g
- Fiber: 7g
- Total Fat: 6g
- Sodium: 480mg
- Vitamin A: 80% DV
- Vitamin B6: 15% DV
- Iron: 12% DV
- Magnesium: 10% DV
Note: Nutritional values may vary slightly based on ingredient brands and exact measurements.
Tips for Success
1. Don’t Skip the Mushroom Browning
Cooking the mushrooms until they release their liquid and brown adds deep flavor. If you add broth too early, you’ll miss this important caramelization step.
2. Rinse the Barley First
Rinsing removes excess starch and any residual dust, resulting in a clearer broth and better texture. Always rinse under cold water until the water runs clear.
3. Adjust for Thickness
Barley continues to absorb liquid as it sits. If reheating later, add a splash of broth or water to loosen it back into soup consistency.
4. Season in Layers
Build flavor gradually by seasoning the vegetables as you sauté and adjusting salt and pepper again at the end. This ensures balanced seasoning throughout the soup.
Common Questions
Can I make this gluten-free?
Yes! Barley contains gluten, but you can substitute it with gluten-free grains like quinoa, brown rice, or sorghum. Adjust cooking time as needed.
Can I use dried mushrooms instead of fresh?
Absolutely. Soak dried mushrooms in warm water for 20–30 minutes, then chop and use in place of fresh. Use the soaking liquid (strained) as part of your broth for added flavor.
How long does this soup last in the fridge?
Stored in an airtight container, it will last up to 5 days. The flavors deepen over time, making leftovers even more delicious.
Can I freeze Mushroom Barley Soup?
Yes! Cool completely before transferring to freezer-safe containers. It keeps well in the freezer for up to 3 months. Thaw in the fridge overnight before reheating.
Variations & Substitutions
- Add Protein: Stir in shredded chicken, cooked lentils, or white beans for added protein.
- Make it Creamy: Blend a portion of the soup for a creamier texture or stir in a splash of coconut milk or oat cream.
- Spice it Up: Add a pinch of red pepper flakes or a dash of smoked paprika for a subtle kick.
- Herb Swaps: Try rosemary or sage instead of thyme for a different aromatic profile.
Serving & Pairing Suggestions
This soup shines on its own but pairs beautifully with rustic bread, a grilled cheese sandwich, or a simple green salad. For dinner, serve alongside roasted vegetables or a light grain bowl.
Add a dollop of sour cream or Greek yogurt on top for a touch of tang and creaminess. A sprinkle of grated Parmesan adds extra umami richness, especially if you’re not keeping it vegan.
Storage & Reheating Tips
- Fridge: Store in airtight containers for up to 5 days.
- Freezer: Freeze for up to 3 months in single-portion containers.
- Reheating: Warm gently on the stovetop or in the microwave, adding a splash of broth or water to loosen the consistency.
- Batch Tip: Consider freezing in muffin tins or silicone molds for easy portion control.
Mushroom Barley Soup
Ingredients
- 2 tablespoons olive oil – for sautéing
- 1 large yellow onion diced
- 3 garlic cloves minced
- 3 medium carrots peeled and sliced
- 2 celery stalks sliced
- 16 oz about 5 cups cremini or white mushrooms, sliced
- ¾ cup pearl barley – rinsed well under cold water
- 6 cups vegetable broth – low-sodium preferred
- 1 cup water – adjust for desired consistency
- 1 tablespoon soy sauce or tamari – adds umami optional
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- 1 bay leaf
- Salt and black pepper to taste
- 2 tablespoons fresh parsley chopped (for garnish)
Optional Add-ins: A handful of chopped spinach or kale at the end for extra greens.
Substitutions: Use farro instead of barley, or gluten-free sorghum for a celiac-friendly version.
Instructions
- Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook for about 5–7 minutes until the vegetables begin to soften and the onion becomes translucent.
- Stir in the sliced mushrooms and garlic. Sauté for another 8–10 minutes, stirring occasionally, until the mushrooms release their moisture and start to brown slightly. This step builds the rich umami base of the soup.
- Add the dried thyme, oregano, and bay leaf. Stir in the rinsed pearl barley and toast it for 1–2 minutes with the vegetables. This enhances its nutty flavor and gives the soup more depth.
- Add the vegetable broth and water. Bring the soup to a boil, then reduce the heat to low. Simmer uncovered for 35–40 minutes, or until the barley is tender and has puffed up.
- Add soy sauce or tamari if using, and season with salt and black pepper to taste. If the soup has thickened too much, add a splash more broth or water. Remove the bay leaf before serving.
- Garnish with freshly chopped parsley. For a creamier texture, use an immersion blender to puree a portion of the soup, or stir in a tablespoon of dairy-free cream just before serving.
Notes
Cooking the mushrooms until they release their liquid and brown adds deep flavor. If you add broth too early, you’ll miss this important caramelization step. 2. Rinse the Barley First
Rinsing removes excess starch and any residual dust, resulting in a clearer broth and better texture. Always rinse under cold water until the water runs clear. 3. Adjust for Thickness
Barley continues to absorb liquid as it sits. If reheating later, add a splash of broth or water to loosen it back into soup consistency. 4. Season in Layers
Build flavor gradually by seasoning the vegetables as you sauté and adjusting salt and pepper again at the end. This ensures balanced seasoning throughout the soup.
There’s a reason Mushroom Barley Soup has stood the test of time—it’s deeply comforting, flavorful, and endlessly adaptable.
Whether you’re nourishing your body after a long day or just craving something wholesome and warm, this recipe delivers every single time.
Give it a try on your next soup night, and don’t forget to share it with loved ones—it’s too good to keep to yourself.
Wishing you joy, warmth, and a full bowl of goodness.