Mushroom and Barley Soup is a hearty, comforting dish perfect for cold days or whenever you crave a nourishing meal. The earthy flavor of mushrooms, the nutty bite of barley, and the aromatic blend of herbs create a wholesome and satisfying soup. This recipe is not only delicious but also packed with nutrients, making it a healthy choice for any meal. Ideal for vegetarians, it can easily be customized by adding your favorite vegetables or proteins. Serve it as a light meal with crusty bread or as an elegant starter for a cozy dinner gathering.

Recipe Tips and Tricks:

Use a mix of fresh and dried mushrooms for a deeper umami flavor.
Rinse the barley thoroughly to remove excess starch for a cleaner soup.
For a creamier texture, blend a portion of the soup before serving.
Add a splash of soy sauce or miso for an extra savory note.
Make in advance; the flavors develop beautifully after sitting overnight.

Mushroom and Barley Soup

Kathie Clane

A comforting and nutritious soup featuring mushrooms, barley, and herbs, perfect for chilly days or a healthy meal.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 45

Additional Time 10

Total Time 1 10

Course Mushroom soup recipes

Cuisine Vegetarian

Servings 6 servings

Calories 129 kcal

Ingredients

1 cup pearl barley
2 tbsp olive oil
1 medium onion finely chopped
2 carrots diced
2 celery stalks diced
3 cups mixed mushrooms sliced
2 garlic cloves minced
8 cups vegetable broth
1 tsp dried thyme
1 bay leaf
Salt and pepper to taste
2 tbsp fresh parsley chopped

Instructions

Rinse the barley and set it aside.
Heat olive oil in a large pot over medium heat.
Sauté onions, carrots, and celery until softened, about 5 minutes.
Add mushrooms and garlic, cooking until mushrooms release their moisture.
Stir in barley, broth, thyme, and bay leaf. Bring to a boil.
Reduce heat, cover, and simmer for 40 minutes, stirring occasionally.
Season with salt and pepper to taste.
Remove bay leaf, garnish with parsley, and serve hot.

Notes

Gluten-free option: Substitute barley with quinoa or rice.
Store leftovers in an airtight container in the fridge for up to 4 days.

Keyword barley recipe, comfort food, easy soup recipe, healthy soup, hearty soup, Mushroom and barley soup, mushroom soup, vegan soup, vegetarian soup recipe, winter recipes