Mushroom and Barley Soup

Name: Mushroom and Barley Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup pearl barley; 2 tablespoons olive oil; 1 medium onion, chopped; 2 garlic cloves, minced; 8 oz mushrooms, sliced; 1 carrot, diced; 1 celery stalk, diced; 6 cups vegetable broth; 1 tablespoon soy sauce; Salt and pepper to taste; Fresh parsley for garnish

Highlighted under: Cozy Comfort Recipes

I love preparing this Mushroom and Barley Soup when the weather turns chilly. It’s a comforting, hearty dish that fills the kitchen with a wonderful aroma. The combination of earthy mushrooms and wholesome barley creates a satisfying texture that warms you from the inside out. Plus, it’s incredibly easy to make, which is perfect for those busy weeknights when I crave something nutritious but don’t have much time to spare. This soup is definitely one of my go-to recipes during the colder months!

Created by

Emily

Last updated on 2026-01-29T23:33:28.023Z

When I first attempted making Mushroom and Barley Soup, I was thrilled with how easy and delicious it turned out. The key is to sauté the onions and garlic before adding the mushrooms, which enhances their flavor and gives the soup a robust base. I also like to add a dash of soy sauce to brighten the umami taste, making it even more savory.

This soup is versatile too! You can easily substitute different vegetables or use leftover chicken or beef broth, allowing for endless variations to suit my family's tastes. I've found that adding some fresh herbs at the end really elevates the flavor.

        Why You Will Love This Recipe
        Hearty texture from barley makes it filling and satisfying
Savory mushroom flavor that warms the soul
Perfect for meal prep or a cozy family dinner

      

Perfecting the Texture

Achieving the right texture in your Mushroom and Barley Soup is crucial. The pearl barley serves as more than just a filler; it absorbs the flavors of the broth while adding a delightful chewiness to each bite. Be sure to monitor the barley as it cooks; it should be tender but not mushy, ideally about 30 minutes in simmering broth. If you find your barley hasn’t reached the desired tenderness after this time, let it cook for an additional 5 minutes, checking frequently.

If you're looking for a gluten-free option, you can substitute pearl barley with quinoa or brown rice. Quinoa cooks much faster, so add it to the pot only during the last 15 minutes of cooking to avoid overcooking it. This substitution keeps the texture interesting while still delivering a hearty soup experience.

Building Layers of Flavor

The method of sautéing aromatics is essential in developing deep, robust flavors in your soup. By cooking the onions and garlic until they're translucent and fragrant, you lay the foundation for a savory broth. For added depth, consider incorporating a bay leaf during the simmering phase or a splash of white wine after the vegetables have softened to enhance the flavor complexity.

Using a mix of mushrooms can elevate the dish significantly. While standard button mushrooms work well, adding varieties like shiitake or cremini gives the soup an earthy richness. Just remember to adjust the cooking time slightly; different mushrooms may release moisture at varying rates, which can affect the overall consistency of your soup.

Ingredients

Gather all the ingredients before you start cooking. This will make the process smoother and more enjoyable.

Ingredients

1 cup pearl barley
2 tablespoons olive oil
1 medium onion, chopped
2 garlic cloves, minced
8 oz mushrooms, sliced
1 carrot, diced
1 celery stalk, diced
6 cups vegetable broth
1 tablespoon soy sauce
Salt and pepper to taste
Fresh parsley for garnish

Once all the ingredients are ready, you can proceed to make the soup in just a few simple steps!

Instructions

Before starting the cooking process, ensure you have all your ingredients prepared and within reach. This will help streamline your cooking experience.

Sauté Aromatics

In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent, about 5 minutes.

Cook Vegetables

Add the sliced mushrooms, carrot, and celery to the pot. Cook for another 5-7 minutes until the vegetables begin to soften.

Simmer the Soup

Stir in the pearl barley, vegetable broth, and soy sauce. Bring the mixture to a boil, then reduce the heat and let it simmer for 30 minutes, or until the barley is tender.

Season and Serve

Season with salt and pepper to taste. Ladle the soup into bowls and garnish with fresh parsley before serving.

Enjoy your hearty Mushroom and Barley Soup with a slice of crusty bread for a complete meal.

Pro Tips

For a creamier texture, you can blend a portion of the soup and then mix it back in. This adds a delightful richness!

Make-Ahead and Storage

This Mushroom and Barley Soup is perfect for meal prep. You can make a large batch and refrigerate it for up to 4 days, which allows the flavors to meld beautifully as it sits. Just be aware that barley can continue to absorb liquid over time, so adding a bit more broth when reheating may help restore the soup's original consistency.

For longer storage, this soup freezes well, too. Let it cool completely before transferring it into airtight containers. It can last in the freezer for up to 3 months. When you’re ready to enjoy it, thaw overnight in the refrigerator and reheat gently on the stove, adding extra broth as necessary to achieve your preferred texture.

Serving Suggestions

Serving the Mushroom and Barley Soup with a crusty piece of bread or homemade biscuits makes for a delightful meal. I often enjoy it alongside a fresh green salad dressed with a light vinaigrette to balance out the heartiness of the soup. You’ll find that the bright flavors from the salad complement the earthy notes of the mushrooms fabulously.

If you want to add a finishing touch, a sprinkle of grated Parmesan cheese on top before serving adds richness while a splash of lemon juice brightens the dish. These small garnishes can elevate the soup from comforting to gourmet with minimal effort and are worth considering as you present your meal.

Questions About Recipes

→ Can I make this soup in advance?

Yes, this soup stores well in the refrigerator for 3-4 days and can be frozen for up to 3 months.

→ What other vegetables can I add?

You can add spinach, kale, or peas for additional nutrients and color.

→ Can I use a different grain instead of barley?

Yes, quinoa or farro would be great alternatives; just adjust the cooking time accordingly.

→ Is this recipe vegan?

Yes, this soup is entirely vegan as it uses vegetable broth and no animal products.