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!
4.45 from 9 votes
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. 2 stars
    I made mine with homemade chicken broth instead of veggie broth. I thought the finished soup was fairly tasteless. I added a lot of spices and finally some fish sauce to give it some flavor. Think i’ll have to put a lot of parmesan cheese on it to make it edible. Almost thinking of tossing the whole huge pot. If the parmesan doesn’t do the trick, i just may have to. Quite disappointed.

  2. 5 stars
    Delicious! I actually used chicken stock the first time…also threw in some sweet potato cubes, some arugula. The second time, I used beef stock…it’s a better match for me…and I used more celery. It is a really good basic recipe and you can add your own touches to it…thank you, I think you came up with a wonderful recipe!

  3. 4 stars
    It was good but to make it tastier I added Better Than Bouillon No Chicken Base, then 4 tablespoons of cooking Sherry, about 1/2 lemon and about 3 tablespoons of butter! Yummy!

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