This hearty mushroom barley soup is a bowl of pure comfort—rich, earthy mushrooms, tender barley, and a flavorful broth that comes together beautifully. It’s the kind of soup that warms you up from the inside out, making it perfect for chilly days or when you’re craving something cozy and satisfying.
Why You’ll Love This Recipe?
- Simple ingredients, big flavor
- Naturally vegetarian but easy to customize
- Hearty enough for a full meal
- Even better the next day as the flavors deepen
Ingredients
This soup is built on a few simple ingredients that bring out deep, savory flavors:
- Mushrooms (cremini, button, or a mix) for an earthy, umami-rich base
- Pearl barley to add texture and heartiness
- Onion, garlic, and carrots for a flavorful foundation
- Vegetable or beef broth to create a rich, savory soup
- A touch of thyme and bay leaf for warmth
You’ll find the full list of ingredients and measurements below.
Sauté the Vegetables
In a large pot, heat a little olive oil and sauté the onions, garlic, and carrots until softened. Add the mushrooms and cook until they release their juices and deepen in flavor.
Add the Barley and Broth
Stir in the barley, then pour in the broth. Add the bay leaf and thyme for extra depth. Bring to a gentle simmer.
Let It Simmer
Cover and let the soup cook until the barley is tender and the flavors have melded together. This usually takes about 40–50 minutes. Stir occasionally to prevent sticking.
Adjust Seasoning and Serve
Taste and adjust salt and pepper as needed. Remove the bay leaf before serving. Ladle into bowls and enjoy!
Expert Tips and Tricks
- For a richer broth, sauté the mushrooms until they brown before adding the liquid
- If the soup thickens too much after sitting, add a splash of broth or water before reheating
- Soaking barley for an hour before cooking can help it cook faster
Recipe Variations and Possible Substitutions
- Use wild mushrooms for a deeper, more intense flavor
- Add shredded chicken or beef for extra protein
- Swap pearl barley for farro or brown rice for a different texture
- Stir in a handful of spinach or kale at the end for extra greens
Serving and Pairing Suggestions
This soup is filling on its own, but it pairs wonderfully with:
- Crusty bread or garlic toast for dipping
- A side of roasted vegetables for extra heartiness
- A light green salad with a tangy vinaigrette to balance the richness
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 4 days. Barley absorbs liquid over time, so you may need to add more broth when reheating.
To freeze, let the soup cool completely and store in freezer-safe containers. Thaw overnight in the fridge and reheat on the stove.
FAQs
Can I make this in a slow cooker?
Yes! Sauté the veggies first, then add everything to the slow cooker and cook on low for 6–8 hours.
Can I use quick-cooking barley?
Yes, but reduce the cooking time since it cooks much faster than pearl barley.
What’s the best way to clean mushrooms?
Wipe them with a damp cloth or rinse briefly and pat dry—avoid soaking them in water.
Can I make this soup gluten-free?
Barley contains gluten, so swap it for brown rice or quinoa for a gluten-free version.
Conclusion
This mushroom barley soup is the definition of comfort food—wholesome, warming, and packed with flavor. Whether you’re making a big batch for meal prep or enjoying a cozy dinner, it’s a recipe you’ll want to keep on repeat!
Print
Wholesome Mushroom & Barley Soup: A Cozy, Nutrient-Packed Meal
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 70 minutes
- Yield: 4 servings (adjusted to 6 servings) 1x
- Category: Soup, Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Hearty Mushroom Barley Soup is a comforting, nutritious dish filled with earthy mushrooms, tender barley, and vegetables, all simmered in a rich broth. Perfect for cozy nights, this soup is full of flavor and packed with wholesome ingredients, making it a satisfying meal that can be enjoyed year-round.
Ingredients
- 1 cup pearl barley
- 1 lb mushrooms, sliced (such as cremini or button)
- 1 medium onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 6 cups vegetable broth (or chicken broth)
- 1/2 cup white wine (optional)
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
Sauté the Vegetables:
- In a large pot or Dutch oven, heat olive oil over medium heat.
- Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes until softened.
- Add the garlic and cook for 1 more minute until fragrant.
Cook the Mushrooms:
- Add the sliced mushrooms to the pot and sauté for another 5-7 minutes, until the mushrooms release their moisture and become golden.
Add the Barley and Broth:
- Stir in the pearl barley, thyme, and rosemary.
- Pour in the vegetable broth and white wine (if using). Bring the soup to a simmer.
Simmer the Soup:
- Lower the heat and cover the pot. Simmer for 45-60 minutes, or until the barley is tender and the soup has thickened. Stir occasionally.
Season and Serve:
- Season with salt and pepper to taste.
- Ladle into bowls, garnish with fresh parsley, and serve hot.
Notes
- You can substitute mushroom broth or vegetable stock for a richer flavor.
- For added protein, consider adding cooked chicken or tofu.
- Leftovers can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 3 months.
- Adjust the amount of broth for a thicker or thinner soup.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 250 kcal
- Sugar: 6g
- Sodium: 500 mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 9g
- Protein: 9g
- Cholesterol: 0 mg
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