Mushroom Barley Soup

This mushroom barley soup is one of those dependable, comfort-forward recipes I come back to again and again. It’s hearty without being heavy, deeply savory, and made with simple pantry staples that come together into something far greater than the sum of their parts. If you’re looking for a classic mushroom barley soup that’s nourishing, flavorful, and easy enough for a weeknight, this recipe delivers.

I love how mushrooms create a rich, earthy base while pearl barley adds a satisfying chew and natural thickness to the broth. There’s no need for complicated techniques or specialty ingredients—just slow simmering, good vegetables, and time for the flavors to develop.

This soup is perfect for cold weather, meal prep, or anytime you want a wholesome, comforting bowl that feels both rustic and refined.

Ingredients

• 2 tbsp olive oil or butter: used as the cooking fat to sauté the vegetables; olive oil gives a lighter flavor, while butter adds richness.
• 1 medium onion, diced: forms the flavor base of the soup, adding natural sweetness and savory depth.
• 2 carrots, diced: provide mild sweetness, color, and texture that balance the earthy mushrooms.
• 2 celery stalks, diced: add subtle herbal notes and a classic savory backbone.
• 3 cloves garlic, minced: enhances the soup with aromatic warmth and mild pungency.
• 8–12 oz mushrooms (cremini, button, or mixed), sliced: the main ingredient, giving earthy, umami-rich flavor and a meaty texture.
• ¾ cup pearl barley: adds heartiness and chewiness while naturally thickening the soup.
• 6–8 cups vegetable or chicken broth: acts as the liquid base; vegetable broth keeps it vegetarian, chicken broth adds richness.
• 1 tsp dried thyme (or rosemary): provides warm, earthy herbal notes that complement the mushrooms.
• Salt & black pepper, to taste: seasons and enhances all the flavors in the soup.
• Optional: splash of soy sauce or Worcestershire: boosts umami and deepens the savory taste.
• Optional: fresh parsley: adds freshness, color, and a light herbal finish.
• Optional: lemon juice: brightens the soup and balances the richness just before serving.

How To Make Mushroom Barley Soup

Step 0: Prepare Your Ingredients

Before you start cooking, take a few minutes to prep everything:

• Dice the onion, carrots, and celery evenly so they cook at the same rate.
• Slice the mushrooms (not too thin—they shrink as they cook).
• Mince the garlic and measure out the barley, broth, and seasonings.

Having everything ready will make the cooking process smooth and stress-free.

Step 1: Build the Flavor Base

Place a large pan or Dutch oven over medium heat and add the olive oil or butter.

• Add the diced onion, carrots, and celery.
• Cook for 5–7 minutes, stirring occasionally, until the vegetables soften and the onion turns translucent.
• This step creates the aromatic foundation of the soup, so don’t rush it.

Step 2: Cook the Mushrooms Properly

Add the sliced mushrooms directly to the pot.

• Stir well and let them cook undisturbed for 2–3 minutes so they begin to brown.
• Continue cooking another 5–6 minutes, stirring occasionally, until the mushrooms release their liquid and it mostly evaporates.
• Add the minced garlic and cook for 30–60 seconds, just until fragrant (avoid browning the garlic).

This step deepens the soup’s flavor and prevents it from tasting watery.

Step 3: Add Barley and Liquids

Stir the pearl barley into the vegetables so it’s well coated.

• Pour in the broth and stir to combine.
• Add thyme, bay leaf (if using), salt, and black pepper.
• Increase heat and bring the soup to a gentle boil.

Step 4: Simmer Until Tender

Once boiling, reduce the heat to low or medium-low.

• Cover the pot partially and let the soup simmer for 35–45 minutes.
• Stir every 10 minutes to prevent the barley from sticking to the bottom.
• The soup is ready when the barley is tender and pleasantly chewy.

If the soup thickens too much, add a little extra broth or water.

Step 5: Final Adjustments & Finishing Touches

Remove the bay leaf and taste the soup.

• Adjust salt and pepper as needed.
• Add a splash of soy sauce or Worcestershire sauce for extra depth. (I haven’t added that)
• Finish with chopped fresh parsley or a small squeeze of lemon juice to brighten the flavors.
• Let the soup rest 5–10 minutes before serving—this allows flavors to fully develop.

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Serve hot with:

• Crusty bread
• A side salad
• Or simply on its own as a hearty, comforting meal

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