Mushroom barley soup is the definition of hearty comfort food. Chewy pearl barley, earthy mushrooms, and a rich broth come together in a soup that's filling enough to be a meal. It's the kind of soup grandmothers have been making for generations.
This soup actually improves over time as the barley absorbs more broth and the flavors meld together. Make a big batch on Sunday and enjoy it all week - it just keeps getting better.
About Barley
- Pearl barley: Most common, cooks faster
- Hulled barley: More fiber, longer cook
- Chewy texture: Adds heartiness
- Absorbs flavor: Soaks up broth
Make It Better
- Use dried porcini for depth
- Mix mushroom varieties
- Add a parmesan rind while simmering
- Finish with fresh herbs
Serving Suggestions
- Fresh parsley
- Crusty bread
- Parmesan cheese (if not vegan)
- Perfect for meal prep
Mushroom Barley Soup
Hearty soup with mushrooms and chewy barley.
Nutrition per serving
215Calories
8gProtein
32gCarbs
7gFat
6gFiber
4gSugar
Ingredients
Instructions
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Sauté mushrooms. Heat 2 tablespoons oil in a large pot over medium-high heat. Add mushrooms and cook until golden, 8-10 minutes. Remove and set aside.
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Cook vegetables. Add remaining oil. Sauté onion, carrots, and celery for 5 minutes. Add garlic and thyme. Cook 1 minute.
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Simmer. Add broth, barley, bay leaves, and half the mushrooms. Bring to a boil, then reduce to simmer. Cook 45 minutes until barley is tender.
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Finish. Remove bay leaves. Add remaining mushrooms. Season with salt and pepper. Serve topped with fresh parsley.
Recipe Notes
- Thicker soup: Use less broth or simmer longer.
- Add protein: Shredded chicken or beef makes it heartier.
- Gluten-free: Substitute rice or quinoa for barley.
- Storage: Refrigerate 5 days. Add broth when reheating.
