Two Peas and Their Pod

Mushroom Barley Soup Recipe

Mushroom Barley Soup Recipe

Soup is a very comforting and satisfying meal.  Soup can also be one of the healthiest and most enjoyable meals you eat if, you do it at home. Most canned soups are high in sodium and fat, but when you make it yourself, you are “in charge” and can create a very healthy soup.

We eat a lot of soup during the winter months. A few of our favorites are: Vegetarian Lentil Soup, Tomato and Roasted  Pepper soup, Tortilla Soup, and Tortellini Vegetable Soup. I love making big batches of soup so we can enjoy leftovers during the week.  I also like to freeze smaller portions for quick lunch or dinners when our schedules are busy.

I made this mushroom barley soup on a snowy day and it really warmed my heart, soul, and stomach. Barley is a good source of fiber, selenium,  phosphorus, copper and manganese. Barley makes this soup very hearty and will fill you up for hours.  The simple broth and vegetables  give the nutty barley the perfect amount of flavor.

This soup will warm you up in an instant. Give it a try this winter.


Mushroom Barley Soup


1 cup barley
1 Tablespoon olive oil
1 large yellow onion, chopped
2 cloves garlic, minced
2 carrots, peeled and diced
2 celery stalks, diced
1 package of white button mushrooms, sliced
3 (15 ounce) cans low sodium vegetable broth
1 cup water
2 bay leaves
2 T. fresh thyme, minced
Salt and pepper, to taste


In a medium pan, bring 4 cups of water and the 1 cup of barley to a boil. Cover, reduce heat to medium-low, and simmer for 30-40 minutes, or until the barley is soft. You can make this the night before.

Heat the olive oil in a large pot over medium heat. Add the onion and garlic. Cook until soft. Add the carrots and celery and cook until tender, about 5 minutes. Add the sliced mushrooms and cook until they are soft. Add the vegetable broth, water, bay leaves, and fresh thyme. Simmer for about 10 minutes. Stir in the cooked barley and cook for 15 minutes or so.

Remove the bay leaves. before serving. Add salt and pepper to taste. Serve hot.

If you like this soup, you might also like:

Soba Noodle Soup with Spinach and Mushrooms from Two Peas and Their Pod
Beet, Barley, and Black Bean Soup from Eat Me Delicious
Vegetarian Barley and Lentil Soup from Eating Out Loud
Mushroom Barley Soup with Ham and Leeks from Kalyn’s Kitchen

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83 Responses to “Mushroom Barley Soup Recipe”

  1. Brooke — January 7, 2010 @ 6:10 am

    I’m definitely making this over the weekend. I have some barley and mushrooms I need to use up! Anything warm sounds good with this cold weather we are all having.

  2. Natashya — January 7, 2010 @ 7:09 am

    Mushroom barley is one of our faves, delicious!

  3. Lori — January 7, 2010 @ 8:22 am

    Just wanted to let you know that I made it today and it’s great. I didn’t have bay leaf so I added a little poultry seasoning just to give it some more flavor. I’ll be hanging on to this one for sure.

  4. Peter — January 7, 2010 @ 9:08 am

    I make a beeg barley and veg soup but this is another great soup for barley…under-rated, healthy, filling and delish.

  5. Julie @ Pickley Pear — January 7, 2010 @ 11:44 am

    I absolutely adore mushrooms. Will buy barely and whip this one up soon!

  6. Cookiepie — January 7, 2010 @ 12:40 pm

    Delicious, and so satisfying!!

  7. Jamie @ My Baking Addiction — January 7, 2010 @ 8:08 pm

    Looks fabulous, I love barley!

  8. Natasha - 5 Star Foodie — January 7, 2010 @ 9:55 pm

    A delicious soup, pure comfort!

  9. Tracey — January 7, 2010 @ 10:40 pm

    Your soup looks fabulous Maria! I’ll have to give it a try this winter.

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  11. Kerstin — January 9, 2010 @ 9:38 am

    What a comforting soup – wish I had a bowl right now!

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  13. Psychgrad — January 10, 2010 @ 4:25 pm

    This is perfect! I’ve been looking for a soup recipe with barley that looks appealing. Definitely want to try this.

  14. tortilla soup recipe — January 10, 2010 @ 9:40 pm

    Your soup looks really rich and nutritious.

  15. Anne @ The City Sage — January 14, 2010 @ 6:04 pm

    this looks REALLY REALLY good. i know barley is so healthy but i’m never quite sure what to do with it…i can tell your recipes are going to become faves of mine!

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  17. chris — February 26, 2010 @ 2:28 pm

    I made your mushroom barley soup today (2-26-10) and it was absolutely out of this world delicious, it has now become my favorite soup. I can’t stay out of it so heaven help me. I have been looking for a barley mushroom soup ever since I tried one at a bowling alley restaurant during league bowling and that was several years ago and have never been able to find one that even measured up to the one i had at bowling alley (of all places huh?) until I made your recipe today. It is even better!!! Thank you so much for your fabulous recipe!!

    • twopeas replied: — February 26th, 2010 @ 9:09 pm

      Chris-We are glad you enjoyed the soup. It is a good one, huh? Thanks for letting us know!

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  19. Pingback: Barley is the New Noodle | From the Little Yellow Kitchen

  20. Suzanne — June 20, 2011 @ 6:39 pm

    Added 1-pound of chicken breast and it was AWESOME! Thanks for such a great reciope 😉

  21. Athena R — September 22, 2011 @ 2:38 pm

    I made some of this over the weekend for my freezer. Of course I had to sample it before freezing, and it is yummy. Thanks again for another fabulous recipe.

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  23. Pingback: Mushroom Barley Soup « My Picky Kid

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  26. Lori — September 11, 2012 @ 11:05 am

    I’m not a huge mushroom fan but I might just be trying this:-)

  27. rachel — September 11, 2012 @ 12:18 pm

    how many people does this recipe serve?

  28. marshall — October 25, 2012 @ 1:49 pm

    the recipe looks great, but dont you think a recipe calling for a can of something is kind of dumb? what size can? how much liquid? why not just say X cup of liquid you can replace with stock if you wish? i never got that, and i see it on these sites all the time. c’mon people get a little professionalism going so the rest of us can actually USE these recipes!

    • Two Peas replied: — October 25th, 2012 @ 1:56 pm

      I updated the recipe. I used 15 ounce cans.

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  30. alyse — July 24, 2013 @ 1:43 am

    Tried and true. :) made it. loved it. posted it on my blog and gave your recipe credit as it was by far the once i preferred with fresh veggies and ingredients. :) thank you!

  31. Becky — September 21, 2013 @ 10:34 am

    I made this last week and it was wonderful! I had half a package of baby bellas to use up and found this recipe. I had some leftover rotisserie chicken so used 1-2 cups of that too. My husband and brother-in-law (who lives with us) fought over the leftovers! :) Thanks for the great recipe!

    • Two Peas replied: — September 21st, 2013 @ 11:43 am

      Thanks for letting us know! Glad you liked the soup!

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  34. Wes — February 5, 2015 @ 4:45 pm

    Just made this and it turned out great. I had everything but the mushrooms so I added ground beef. Delish!

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  36. Laura — February 24, 2015 @ 11:22 am

    I’ve made this twice now and it’s just so good. I keep coming back to your recipe. You’re really a favorite here. Thank you!

  37. joann — February 25, 2015 @ 12:58 pm

    Can I let it simmer for a few hours or it get mushy? Thanks

    • Two Peas replied: — February 25th, 2015 @ 1:02 pm

      It should be fine on a very low simmer. You might need to add a little more liquid.

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