The “super grain” barley shines in this incredible mushroom barley soup. It’s packed full of flavor and nutrients, and it couldn’t be easier to make!
Soup was a massive part of my childhood. My mom made soup every other day — if not every day — and she was always so creative. She could transform five ingredients into a nutritious and tasty meal that would keep our family fed for days. Now, I apply the same principles when cooking for my family and create recipes that are light, yet cozy all year-round.
You guys have been obsessed with my beef barley soup or chicken barley soup, so this mushroom barley soup recipe is a little spin on it. I removed the beef for a “Meatless Monday” option and doubled the amount of mushrooms for ultimate umami goodness. You can even make this recipe completely vegetarian by using vegetable broth instead of chicken broth!
Love mushrooms? Have a go at making my mushroom bruschetta, pickled mushrooms, or seafood stuffed mushrooms!
Mushroom Barley Soup Video
How To Make Mushroom Barley Soup
Get 10 minutes of prep out of the way for this mushroom barley soup, then “set it and forget it” to simmer away. Now you have time to catch up on laundry or household chores!
- Sauté the vegetables: In a large pot or Dutch oven over medium-high heat, melt the butter and sauté the onions, carrots, and celery until softened. Add the mushrooms, salt, and pepper, and continue cooking for another 5-8 minutes.
- Add the broth and barley: Rinse the barley and add it to the pot, along with the broth and bay leaves.
- Simmer the soup: Bring the soup to a boil, then reduce the heat to low and simmer the soup until the barley is fully cooked — about 40-50 minutes.
Hot tip: If you’re a garlic lover, add a couple cloves of minced garlic along with the mushrooms!
Tips From the Kitchen
I love how forgiving this mushroom barley soup is. Play around with the seasonings until the balance of flavors is juuust right — you really can’t go wrong!
- Use pearl barley. Pearl barley cooks much quicker than hulled barley, which contains the whole grain and usually needs to be soaked for hours before cooking.
- Rinse the barley. Just as with rice and other grains, barley should be rinsed to clean off any extra starches or dirt and ensure it cooks properly. I recommend using a colander like this one to rinse it.
- Experiment with your favorite mushrooms. Any fresh ‘shrooms like baby bella, shiitake, or cremini mushrooms are delicious. Dried mushrooms also work — but make sure to soak them for 20-30 minutes before using.
- Load up on herbs. Add fresh parsley, thyme, or dill to amp up the herby flavor.
- Adjust the seasonings to taste. I like to taste as I go! Adjust the salt levels according to the broth, and add more black pepper for a punch.
Storage & Reheating
Soup makes some of the best leftovers out there, and this mushroom barley soup is no exception. Heat up a bowl whenever hunger strikes!
- Storage: Store leftover mushroom barley soup for 3-4 days in an airtight container in the fridge.
- Reheating: Reheat mushroom barley soup on the stove or in the microwave until it is steaming.
More Cozy Soup Recipes
- Mom’s Meatball Soup — Mini turkey meatballs, veggies, and rice in a savory broth
- Chicken Noodle Soup — If nostalgia had a taste, it would be this soup!
- Tomato Basil Soup — Perfect for serving with grilled cheese or a salad
- Broccoli Cheddar Soup — A creamy and cheesy way to enjoy broccoli
Recipe
Ingredients
- 2 tbsp butter
- 1 large onion finely diced
- 3 large carrots diced
- 2 large celery ribs finely diced
- 16 oz mushrooms sliced
- 1 tsp salt adjust to preference
- 1 tsp ground black pepper adjust to preference
- 12 cups chicken broth low sodium
- 1 cup pearl barley
- 2 bay leaves
Instructions
- Melt the butter in a large pot set over medium-high heat. Add the onions, carrots, and celery and sauté until the veggies are softened- about five minutes.
- Add the mushrooms and season to taste with salt and pepper. Cook until the mushrooms are softened — about 5-8 minutes.
- Pour the broth into the pot. Rinse the pearl barley and add it to the soup along with the bay leaves.
- Bring the soup to a boil, then reduce the heat to low and cook until the barley is tender — about 40-50 minutes. Serve the soup warm and enjoy!
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