Mushroom Barley Soup

Mushrooms are a type of fungi that has been a staple in many cuisines around the world for centuries, but recently they have become an even more popular ingredient. This is due to their incredible versatility, as they can be prepared in almost any style. And one of the most beloved ways to enjoy mushrooms is in a delicious Mushroom Barley Soup.

Mushroom Barley Soup is a comforting and flavorful soup that is filled with hearty ingredients. It begins by sautéing mushrooms and onions in olive oil until they start to caramelize. From there, pearl barley is added and cooked with the mushrooms and onions to absorb their flavorful juices. Stock is then added, followed by a few herbs for flavor. The soup is then simmered until the barley is tender and the soup is creamy in texture.

One of the best things about Mushroom Barley Soup is that it can be as simple or as complex as you like. You can add additional ingredients to the mix such as carrots, potatoes, celery, and even greens. Or, if you’d like, you can make a completely vegetarian soup by utilizing vegetable stock instead of chicken or beef. You can also switch up the herbs to give the soup a unique flavor.

No matter how you prepare it, Mushroom Barley Soup is a nutritious, delicious, and comforting meal perfect for a cold winter day. It’s a delicious way to get a good dose of vegetables and fiber, as the barley provides a healthy dose of important nutrients. And if you’re looking for a new mushroom dish to try, Mushroom Barley Soup is a great option. So give it a try – you won’t be disappointed! [ad_1]

This mushroom barley soup combines fresh vegetables and pearled barley in a vegetarian broth. It’s hearty, comforting, packed full of flavor and comes together in just one pot!

I’ve been craving all the comfort foods recently, so I’m excited to share this mushroom barley soup with you today because it’s super comforting and hearty.

The earthiness from the mushrooms and umami flavor from the tamari paired with the nuttiness and chewy texture of the barley is chef’s kiss!

And since this is a one-pot meal it’s super easy to whip up and requires minimal prep work. Just cut your veggies, throw everything in your pot and voila dinner is served!

Why You’ll Love This Soup

It’s a comforting, hearty soup and packed with flavor.
Comes together in just one pot. Hooray for less dishes!
Minimal prep work required. Other than cutting the veggies this recipe is pretty hands-off!
It’s dairy-free and vegan.

Ingredients measured out to make Mushroom Barley Soup: celery, broth, garlic, salt, onion, spinach, barley, baby bella mushrooms, pepper, olive oil, carrots, tamari, oregano, parsley, bay leaf and thyme.

Ingredients Needed

olive oil – to sauté the vegetables.
carrots – I recommend using medium to large carrots, peeling them and slicing into ¼- inch thick slices.
celery – wash well and then chop into bite-sized pieces.
yellow onion and garlic – adds a delicious savory flavor to this soup.
mushrooms – baby bella mushrooms (also known as cremini mushrooms) work best in this soup, but white mushrooms are a good substitute if that’s what you have on hand.
baby spinach – for some added nutrients and a pop of color! Kale would be a good substitute if you don’t have spinach on hand.
dried herbs – oregano, thyme and a bay leaf.
sea salt and black pepper – to bring all the flavors together!
vegetable broth – the liquid base of the soup. I like using low-sodium broth so I can control the amount of salt in my soup. If you don’t need this recipe to be vegan you can use beef broth or chicken broth for added flavor.
pearled barley – if you’re new to barley, pearled barley is a type of barley that has had its outer husk and bran layers removed. It’s a grain that’s made from wheat so steer clear if you have a gluten intolerance or allergy. It contains many of the same nutrients as white and brown rice, but pearled barley does have double the amount of fiber per serving. My favorite brand is Bob’s Red Mill Pearl Barley.
tamari – adds a savory, umami flavor to the soup. Soy sauce or coconut aminos both work as a substitute.
fresh parsley – I love adding fresh herbs right before serving for an extra burst of flavor.

Collage of 8 photos showing to steps to make Mushroom Barley Soup.

How to Make

In a large pot or Dutch oven, add the oil and heat over medium heat to warm. Add the onion, carrots and celery and sauté for about 7 minutes, or until vegetables begin to soften and are tender, stirring intermittently. Add the garlic and sauté for another 1 to 2 minutes.

Then add mushrooms and cook for an additional 5-6 minutes, until mushrooms start to cook down. Add dried oregano, dried thyme, bay leaf, pepper and salt, stir to combine and cook for an additional 1-2 minutes.

Add vegetable broth and barley, bring mixture to a rolling boil, reduce heat to a simmer and cover with lid. Cook for about 30 minutes, until barley is cooked. Add tamari and spinach, stir and cook for an additional 2-3 minutes, until spinach wilts.

Remove bay leaf and season to taste. Serve warm topped with fresh parsley and a side of crusty bread, if desired.

What to Serve With Mushroom Barley Soup

With a salad – serve this soup with a fresh salad like this easy spinach salad or kale and brussels sprout salad
With crackers – if you’re a fan of having crackers with your soup, you need to try making my easy almond flour crackers. They’re easier to make than you might think.
With bread – a slice of fresh warm or toasted sourdough bread would pair perfectly with this soup.
With a sandwich – serve the soup with a grilled cheese sandwich or panini on the side.

How to Store Leftovers

In general, soup is amazing for meal prep because of how well it stores! I love making one big batch and eating leftovers throughout the week. It tastes even better after sitting in the fridge for a day or two!

For storage, let the soup cool completely before placing in an airtight container. Store in the refrigerator for up to one week or in the freezer for up to 3 months. If freezing, let the soup thaw in the fridge overnight when you’re ready to enjoy. For reheating, warm the soup on the stovetop or in the microwave.

The barley will soak up some of the liquid as it sits so if serving leftovers you might need to add more broth or water to the soup.

Mushroom barley soup in a bowl with bread.

More Mushroom Recipes

More Soup Recipes

Be sure to check out all of the mushroom recipes as well as the full collection of soup recipes on EBF!

This mushroom barley soup combines fresh vegetables and pearled barley in a vegetarian broth. It’s hearty, comforting, packed full of flavor and comes together in just one pot!

Total Time 1 hour 5 minutes

Servings 8

2 Tablespoons olive oil
1 yellow onion, peeled and diced
1 ½ cup carrots, peeled and chopped
1 cup celery, chopped
3 garlic cloves, minced
16 oz baby Bella mushrooms, sliced
1 teaspoon dried oregano
1 teaspoon dried thyme
1 bay leaf
1 teaspoon pepper, plus more to taste
1 teaspoon sea salt, plus more to taste
6-8 cups low-sodium vegetable broth, plus more if desired
1 cup uncooked pearled barley
2 Tablespoons tamari or coconut aminos
2-3 cups baby spinach, roughly chopped
fresh parsley leaves, for serving

In a large pot or Dutch oven, add the oil and heat over medium-high heat to warm. Add the onion, carrots and celery and sauté for about 7 minutes, or until vegetables begin to soften. Stir intermittently. Add the garlic and sauté for another 1 to 2 minutes.
Add mushrooms and cook for an additional 5-6 minutes, until mushrooms start to cook down.
Add dried oregano, dried thyme, bay leaf, pepper and salt, stir to combine and cook for an additional 1-2 minutes.
Add vegetable broth and barley. Bring the mixture to a rolling boil, reduce heat to a simmer and cover. Cook for about 30 minutes, until barley is cooked.
Add tamari and spinach, stir and cook for an additional 2-3 minutes, until spinach wilts.
Remove bay leaf and season to taste. Serve warm topped with fresh parsley and a side of crusty bread, if desired.

Serving: 1/8 recipe Calories: 168kcal Carbohydrates: 29g Protein: 6g Fat: 4g Saturated Fat: 1g Monounsaturated Fat: 2g Sodium: 703mg Potassium: 539mg Fiber: 5g Sugar: 4g