This savory mushroom barley soup is the perfect cozy meal for a chilly day!
Lately, it’s been my go-to comfort food. Loaded with tender mushrooms, chewy barley, and aromatic herbs, it’s like a warm hug in a bowl.
It’s hearty, satisfying, and full of nourishing plant-based goodness.
You get so much flavor in this soup, plus a whole slew of health benefits!
Why You’ll Love This Mushroom Barley Soup
One-Pot Wonder: With minimal cleanup and easy steps, this soup recipe is a busy cook’s dream. You get a gourmet meal without all the fuss.
Rich, Umami Taste: Mixed mushrooms, pearl barley, thyme, and white wine create a deeply satisfying earthy, umami taste. It’s perfect for chilly weather!
Customizable: Mushroom barley soup is very flexible. Customize it with seasonal veggies, proteins, or spices to your liking.
Meal Prep Marvel: This soup freezes and reheats well. So double the batch for easy meal prep.
Ingredients
- Mixed Mushrooms: A trio of cremini, shiitake, and white button mushrooms for earthy, umami goodness.
- Pearl Barley: Nutty and chewy, this grain provides a satisfying texture and helps thicken the soup.
- Olive Oil: A splash for sautéing.
- Onion and Garlic: Essential aromatics for virtually all soups!
- Carrots and Celery Stalks: For more flavor, substance, and texture.
- Low-Sodium Vegetable or Chicken Broth: The brothy base. Use vegetable broth for a vegan soup or chicken for a more savory flavor.
- Bay Leaves and Fresh Thyme Leaves: They infuse the soup with a delightful, earthy aroma and a hint of complexity.
- Dry White Wine: It adds a touch of acidity and complexity.
- Salt and Black Pepper: Add a pinch to taste.
- Fresh Parsley: The finishing touch.
How to Make Mushroom Barley Soup
Anyone can make this soup. Just sauté the veggies, add the broth and barley, let it simmer, and voila, dinner is ready!
1. Saute. In a large pot, heat the olive oil over medium-high heat. Add the mushrooms and cook for about 8-10 minutes.
2. Add and cook. Add the onion, carrots, and celery. Cook for about 5-7 minutes, stirring often. Stir in the garlic and cook for 1 minute until fragrant.
3. Deglaze. Pour in the white wine and simmer for 2-3 minutes, scraping up any browned bits from the bottom of the pot.
4. Simmer. Add the barley, broth, bay leaves, and thyme. Bring to a boil, then reduce heat and simmer for 45-50 minutes, partially covered.
5. Season. Season with salt and pepper to taste. Add more broth or water to thin the soup if needed.
6. Finish Remove the bay leaves. Stir in the chopped parsley, and serve hot.
Tips for the Best Mushroom Barley Soup
Aside from enjoying with crusty sourdough bread, I have a few other tips:
- Pick the best broth. Choose a low-sodium vegetable or chicken broth to control the salt content and enhance the flavor.
- Choose your consistency. The soup will naturally thicken once you add the barley. Add more broth or water if the texture becomes too thick.
- Pack in some protein. For a protein boost, try adding sausage, beef, or chicken. You can also add white beans to keep it vegetarian.
- Vary it up. Try different mushrooms. Or, add other ingredients like parsnips, sweet potatoes, or miso paste for added flavor and texture.
- Make it a meal. I love pairing this soup with a crisp green salad and a side of crusty bread for dipping.
How to Store
For leftover soup or meal prepping, follow these tips for storing and reheating:
To Store: Cool the soup completely, then transfer to an air-tight container. Refrigerate for up to 4-5 days.
To Freeze: Pour cooled soup into freezer-safe containers or bags, leaving some space for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
To Reheat: Warm in a pot over medium heat, stirring occasionally until heated through. Add a splash of broth or water if needed to adjust the consistency.
Mushroom Barley Soup
6
servings10
minutes1
hour10
minutes216
This classic mushroom barley soup is savory, earthy, and guaranteed to satisfy! It’s a comforting meal the family will love.
Ingredients
2 tablespoons olive oil
1 pound mixed mushrooms (cremini, shiitake, and white button), sliced
1 largeonion, diced
2 carrots, diced
2 celery stalks, diced
4 garlic cloves, minced
1/2 cup dry white wine
1 cup pearl barley
8 cups low-sodium vegetable or chicken broth
2 bay leaves
2 teaspoons fresh thyme leaves
Salt and freshly ground black pepper to taste
1/4 cup chopped fresh parsley
Instructions
- Heat the olive oil in a large pot over medium-high heat. Add the mushrooms and cook until they release their moisture and start to brown, about 8-10 minutes.
- Add the onion, carrots, and celery to the pot. Cook until the vegetables soften, stirring occasionally, about 5-7 minutes. Stir in the garlic and cook for another minute until fragrant.
- Pour in the white wine and simmer for 2-3 minutes, scraping up any browned bits from the bottom of the pot.
- Add the barley, broth, bay leaves, and thyme. Bring to a boil, then reduce heat and simmer, partially covered, for 45-50 minutes or until the barley is tender.
- Season with salt and pepper to taste. If the soup is too thick, add more broth or water to reach your desired consistency.
- Remove the bay leaves and stir in the chopped parsley just before serving.
- Garnish with additional fresh parsley if desired. Serve hot and enjoy!
Notes
- Choose the right barley. Use pearl barley for a quicker cooking time and a softer texture. Hulled barley also works, but requires a longer cooking time and more liquid.
Why can’t these recipes be saved anymore? The option to save is now gone. It was convenient to just enter your email address and have it saved. That feature should be brought back.
Hi, Amelia! We believe this is a glitch with the website provider. We’re working to remedy it ASAP!