Mushroom and Barley Soup (Print Version)

Earthy, comforting soup with tender mushrooms and chewy pearl barley, perfect for 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 Make It:

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 to 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 to 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.

# Additional Tips::

01 -
  • The barley gets wonderfully chewy and absorbs all the earthy flavors, making every spoonful feel substantial without being heavy.
  • It's one of those soups that tastes even better the next day when the flavors have had time to become friends with each other.
  • You can have a nourishing meal on the table in just over an hour with pantry staples you probably already have.
02 -
  • Don't skip rinsing the barley or your soup will have an unpleasant gluey texture that even good flavor can't save.
  • The mushrooms need time to brown slightly after releasing their liquid, because that's when they develop their deepest umami flavor.
03 -
  • Save a splash of the finished soup's broth separately and add lemon juice to it, then drizzle this over each bowl for brightness that makes people notice and appreciate every spoonful.
  • If your soup tastes a bit flat on the first taste, add salt gradually in small pinches rather than all at once, because salt can hide and make you over-season without realizing it.
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