Mushroom Barley Soup
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.
Servings 6
Calories 210kcal
Cost $8–$10
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
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.
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.