Mushroom and Barley Soup (Printable)

Earthy, comforting soup with tender mushrooms and chewy pearl barley. Ready in just 1 hour for chilly days.

# What You Need:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced
06 - 14 ounces mushrooms, sliced (cremini or button recommended)
07 - 1 teaspoon dried thyme
08 - 1 teaspoon dried oregano

→ Grains & Liquids

09 - 2/3 cup pearl barley, rinsed
10 - 6 cups vegetable broth
11 - 1 bay leaf

→ Seasoning & Garnish

12 - Salt and freshly ground black pepper to taste
13 - 2 tablespoons fresh parsley, chopped (optional)
14 - 1 tablespoon lemon juice (optional)

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add the onion and cook for 3 minutes until translucent.
02 - Stir in the garlic, carrots, and celery. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
03 - Add the mushrooms and cook for 6-8 minutes, until they release their moisture and begin to brown.
04 - Sprinkle in the thyme and oregano, stirring to coat the vegetables evenly.
05 - Add the rinsed pearl barley, vegetable broth, and bay leaf. Stir to combine.
06 - Bring to a boil, then reduce heat to low and simmer uncovered for 35-40 minutes, or until barley is tender and soup has thickened slightly.
07 - Remove bay leaf. Season to taste with salt, pepper, and lemon juice if desired.
08 - Ladle into bowls and garnish with fresh parsley.

# Expert Suggestions:

01 -
  • It tastes like comfort but feels like nourishment, the kind of dish that settles into you without weighing you down.
  • The barley gets soft and chewy while the broth develops this deep, almost meaty richness from the mushrooms alone.
  • It's forgiving enough to make on a tired evening but impressive enough to serve when friends drop by unexpectedly.
02 -
  • Don't skip rinsing the barley, or you'll end up with a gluey soup instead of one with distinct, tender grains.
  • The soup thickens as it sits, so if you're making it ahead, you might need to add a splash more broth when reheating.
03 -
  • Make this soup a day ahead because the flavors deepen overnight and the barley continues to absorb the broth, making it even better.
  • If you're concerned about gluten, double check your barley source or substitute with a gluten-free grain like farro or wild rice, though the cooking time might shift slightly.
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