This mushroom barley soup is chock-full of veggies and grains. It's brimming with flavor!
Mushroom Barley Soup
If you’re craving a soup that’s delicious and healthy, mushroom barley soup is a fantastic option. Best of all, you likely already have most of the ingredients in your pantry. Veggies like carrots and celery are crisped in olive oil and then simmered with broth and barley for a supremely tasty soup that’ll warm you up on a winter evening. Here’s how to make it.
Ingredients for Mushroom Barley Soup
- Olive oil:Â In addition to using olive oil to soften the vegetables, we like drizzling the finished product with a little oil, too; it intensifies the flavors of this soup.
- Vegetables: We use a combination of onion, carrot, celery and portobello mushrooms, but this soup is very versatile so feel free to swap any of these out for the veggie of your choice.
- Seasonings: A simple blend of garlic, salt, dried thyme and pepper is all you need to season this soup.
- Vegetable broth:Â Be sure to use reduced-sodium vegetable broth so you can control the salt content.
- Pearl barley:Â Pearl barley is rich in beneficial nutrients; it’s particularly high in fiber.
- Fresh parsley:Â Parsley helps brighten and balance all the flavors of mushroom barley soup.
Directions
Step 1: Saute the veggies
In a Dutch oven or large sauce pot, heat the oil over medium heat. Add the onion, carrot and celery and cook until tender (about three to four minutes).
Step 2: Add the mushrooms and seasonings
Add the mushrooms and cook until soft, about four to five minutes. Add the garlic, salt, thyme and pepper. Cook it for one minute longer.
Step 3: Simmer and serve
Stir in the broth and barley. Bring to a simmer, cover and cook until the barley is tender. This takes around 30 to 35 minutes. Stir stirring occasionally. Garnish with parsley.
Mushroom Barley Soup Variations
- Add other vegetables:Â Other veggies that go great in this soup are zucchini, squash, sweet potato and greens like kale or chard.
- Add beans:Â We like adding a can of white beans to mushroom barley soup.
- Top with cheese:Â A sprinkling of freshly grated Parmesan or pecorino is always welcome.
- Serve with an egg:Â Whether you prefer your eggs poached, fried or boiled, adding an egg to your bowl of soup makes this dish even heartier.
How to Store Mushroom Barley Soup
If you have leftover mushroom barley soup, store it in an airtight container in the fridge.
How long does mushroom barley soup last?
This soup will last for three to four days when stored properly.
Mushroom Barley Soup Tips
Can I use other seasonings for mushroom barley soup?
Yes. In addition to the seasonings listed, we like adding crushed red pepper flakes or a bit of cayenne, bay leaf and/or curry powder.
Is this recipe vegan?
Yes, as long as you don’t add cheese, egg or any other animal product.
Why should I use a Dutch oven for this soup?
A Dutch oven is ideal for soup because it’s the best vessel for cooking something low and slow. It holds heat evenly over a long period and is deep enough to easily hold soup.
Easy Mushroom Barley Soup
Prep Time
15 min
Cook Time
45 min
Yield
8 servings
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 medium carrot, chopped
- 1 celery rib, chopped
- 16 ounces sliced baby portobello mushrooms
- 3 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon pepper
- 6 cups reduced-sodium vegetable broth
- 1 cup medium pearl barley, rinsed
- 1/2 cup sprigs fresh parsley, stems removed, chopped
Directions
- In a Dutch oven or large sauce pot, heat oil over medium heat. Add onion, carrot and celery; cook until tender, 3-4 minutes. Add mushrooms; cook until soft, 4-5 minutes. Add garlic, salt, thyme and pepper; cook one minute longer. Stir in broth and barley. Bring to a simmer; cook, covered, until barley is tender, 30-35 minutes, stirring occasionally. Garnish with parsley.
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