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4.54 from 111 votes

Mushroom Barley Soup

Recipe from Two Peas and Their Pod

This healthy and hearty soup is easy to make and is perfect for a cold day!
Prep Time10 minutes
Cook Time1 hour 10 minutes
Total Time1 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

  • 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.