Mushroom and Barley Soup (Printable)

Earthy mushrooms and chewy barley create a comforting, nourishing bowl ready in one hour.

# What You Need:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced
06 - 14 ounces mushrooms, sliced (cremini or button recommended)
07 - 1 teaspoon dried thyme
08 - 1 teaspoon dried oregano

→ Grains & Liquids

09 - 2/3 cup pearl barley, rinsed
10 - 6 cups vegetable broth
11 - 1 bay leaf

→ Seasoning & Garnish

12 - Salt and freshly ground black pepper, to taste
13 - 2 tablespoons fresh parsley, chopped (optional)
14 - 1 tablespoon lemon juice (optional, for brightness)

# How-To Steps:

01 - Heat the olive oil in a large pot over medium heat. Add the onion and cook for 3 minutes until translucent.
02 - Stir in the garlic, carrots, and celery. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
03 - Add the mushrooms and cook for 6-8 minutes, until they release their moisture and begin to brown.
04 - Sprinkle in the thyme and oregano, stirring to coat the vegetables.
05 - Add the rinsed pearl barley, vegetable broth, and bay leaf. Stir to combine.
06 - Bring to a boil, then reduce heat to low and simmer uncovered for 35-40 minutes, or until barley is tender and soup has thickened slightly.
07 - Remove bay leaf. Season to taste with salt, pepper, and lemon juice if using. Ladle into bowls and garnish with fresh parsley.

# Expert Suggestions:

01 -
  • The barley gives this soup the most satisfying, almost creamy texture without any dairy
  • It's one of those rare soups that somehow tastes even more incredible leftover, making it perfect for meal prep
  • Everything goes into one pot and the flavors just deepen as they simmer together
02 -
  • The soup will continue to thicken as it sits because the barley keeps absorbing liquid, just add more broth when reheating
  • I learned the hard way that rinsing the barley thoroughly prevents the soup from becoming gluey
03 -
  • Use a mix of mushroom varieties like shiitake or oyster for more complex flavor
  • Toast the barley in the pot for 2 minutes before adding the broth for a nuttier depth
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