Mushroom Barley Soup Recipe

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Mushroom Barley Soup is a healthy and hearty vegetarian soup! It is great for lunch or dinner!

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:

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 Recipe is an easy and healthy vegetarian soup!

Mushroom Barley Soup

This healthy and hearty soup is easy to make and is perfect for a cold day!
5 from 1 vote
Prep Time
10 minutes
Cook Time
1 hour 10 minutes
Total Time
1 hour 20 minutes

Ingredients

  • 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 16 oz package of white button mushrooms, sliced
  • 3 15 ounce cans low sodium vegetable broth
  • 1 cup water
  • 2 bay leaves
  • 2 tablespoons fresh thyme minced
  • Salt and pepper to taste

Instructions

  1. 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.
  2. 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.
  3. Remove the bay leaves. before serving. Add salt and pepper to taste. Serve hot.

 

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. I had some barley to use up and this sounded great. It was. Just for fun I added one tablespoon of heavy cream.

  2. 5 stars
    I love this recipe! The flavours are great together and you can add in other vegetables that you might have on hand. I added green beans and they added great colour and taste to this already wonderful soup! I have made it several times now.

  3. 5 stars
    Found this recipe on Pinterest and have been itching to make it. Well, tonight was the night and WOW! It is SUPER delish. Even my husband raved about it, and he is a regular carnivore! He never missed the meat though, as this is so savory. It made a big pot so we will be eating on it for several days to come. Thank you for sharing this wonderful recipe.

  4. 5 stars
    I have made this recipe several times and it’s one of my favorites! Delish! The only thing I do different is do are least 3 packages of baby Bella mushrooms, I do about 5 carrots and a little extra thyme and I double the barley. I love mushrooms and carrots . Thanks for the recipe very hearty soup.

  5. Has anyone tried cooking the barley right in the broth to save a step and a pot and infuse the barley with even more flavour? I’m hoping to make this today. Thanks for any help.

  6. I am making this soup now and I am not sure how many cups of liquid are correct.  The recipe states one cup of water and 3 -15 oz cans of broth.  The directions state to put 4 cups of water and 1 cup of barley in the pan and simmer.

    The discrepancy is 3 cups of water.  I am trying to decide how to proceed.

    Thank you.

    Marilyn

  7. 5 stars
    I came across this recipe looking for something healthy to make. Was so happy I had all the ingredients! It’s the 19th of January here in Pennsylvania and we’re preparing for a major snow storm, so this soup looked so comforting. I was right, the hearty flavor of all the veggies along with the barley was so delicious!!  Thank you for this recipe! ❤️

  8. For those gluten free, like my dad, I researched and found that coix seeds aka Job’s tears, is an excellent substitution for barley. I am not a fan of mushrooms, but I love barley soup. I tend to use more barley (Job’s tears) and add beef chuck roast chunks. I like the thicker stew like texture on a crisp winter day. Very nostalgic for me.

  9. I don’t see anybody who actually made the soup! We’ve did and it is great, except we thought the cup of water was too much, making the soup too thin. Could you comment whether the water was a typo? Otherwise it is very tasty and obviously healthy.

  10. It was great, but I substituted things. Used mock chicken powder, mock beef powder, tamari, lots of dried aromatics. I also noticed a lack of comments from people who actually made it. This is important, because how do we (those who are actually going to make it) know it is a good recipe & what needs tweaking?

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