Mushroom and Barley Soup (Printable version)

Earthy, comforting soup featuring tender mushrooms and chewy pearl barley, perfect for warming up on chilly days.

# What You'll 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, for brightness)

# How to Prepare:

01 - Heat the 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.
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 using.
08 - Ladle into bowls and garnish with fresh parsley.

# Expert Tips:

01 -
  • The barley becomes this wonderfully chewy texture that makes the soup feel hearty enough to be a meal on its own.
  • It's the kind of soup that tastes better the next day, so you're essentially getting two meals from one pot of work.
  • There's no fancy technique required, just honest chopping and watching things soften together in a pot.
02 -
  • Don't skip rinsing the barley, because otherwise you'll end up with a gummy, starchy soup that feels heavy instead of nourishing.
  • If your mushrooms release a lot of liquid early on and the whole pot looks too wet, that's actually fine, just keep simmering and it will reduce down naturally as the barley cooks and absorbs the broth.
03 -
  • Don't crowd the mushrooms when they first hit the oil, let them have space to brown rather than steam, because that's where their best flavor comes from.
  • Taste the soup before you serve it every single time, because barley absorbs salt and what tastes perfect in the pot might need adjustment when it's cooled slightly.
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