Save to Pinterest Last November, I came home from a walk in the cold rain to an empty fridge and a craving for something that felt like a hug from the inside out. I scrounged up some mushrooms that were slightly past their prime and a forgotten bag of barley shoved behind the rice. The soup that came out of that desperate moment ended up being the thing my roommate and I stood over the stove eating straight from the pot, steam fogging up our glasses.
My grandmother used to say that barley was poor mans risotto, and she wasnt wrong. Theres something deeply satisfying about watching those tiny pearls plump up and transform a thin broth into something silky and substantial. I made this for a sick friend last winter and she texted me two days later asking for the recipe because apparently it was the only thing that made her feel human again.
Ingredients
- 2 tbsp olive oil: Use a good one here since it carries the base flavor of everything
- 1 medium onion, finely chopped: The smaller you dice it, the more it melts into the background
- 2 cloves garlic, minced: Dont be afraid to let it get a little golden and fragrant
- 2 medium carrots, diced: They add natural sweetness that balances the earthy mushrooms
- 2 celery stalks, diced: Classic soup trio for a reason
- 400 g mushrooms, sliced: Cremini give more flavor but plain button mushrooms work perfectly fine
- 1 tsp dried thyme: Fresh is great but dried actually holds up better in long simmering
- 1 tsp dried oregano: Add it with the thyme so they bloom in the hot oil
- 120 g pearl barley, rinsed: Rinse it until the water runs clear or your soup will be cloudy
- 1.5 liters vegetable broth: Low sodium is best so you can control the salt yourself
- 1 bay leaf: Throw it in whole and fish it out later
- Salt and freshly ground black pepper: Wait until the end to season
- 2 tbsp fresh parsley, chopped: Adds a bright fresh finish that cuts through the richness
- 1 tbsp lemon juice: The secret ingredient that makes everything taste alive
Instructions
- Build your flavor foundation:
- Heat olive oil in a large pot over medium heat and add your chopped onion, letting it soften for about 3 minutes until it turns translucent and fragrant.
- Add the aromatic base:
- Stir in garlic, carrots, and celery, cooking for 5 minutes and stirring occasionally until the vegetables start to soften and your kitchen starts smelling like comfort.
- Brown the mushrooms:
- Add the sliced mushrooms and cook for 6 to 8 minutes until they release all their moisture and start to turn golden brown in spots.
- Season the vegetables:
- Sprinkle in the thyme and oregano, stirring constantly for about 30 seconds until the herbs become fragrant.
- Add the grains and liquid:
- Pour in the rinsed barley, vegetable broth, and bay leaf, stirring everything together to combine.
- Let it simmer:
- Bring to a boil then reduce heat to low and simmer uncovered for 35 to 40 minutes until the barley is tender and the soup has thickened nicely.
- Finish with brightness:
- Remove the bay leaf and season with salt, pepper, and that splash of lemon juice if you want something extra vibrant.
- Serve it up:
- Ladle into bowls and scatter fresh parsley on top while the steam is still rising.
Save to Pinterest This has become my go to when someone in my life is having a rough week. Something about the combination of earthy mushrooms and slowly simmered grains just feels like someone took the time to care about you.
Making It Your Own
Ive found that a tablespoon of soy sauce stirred in with the broth adds this incredible depth that people can never quite put their finger on. Sometimes I throw in diced potatoes or chopped kale during the last 15 minutes if I want to make it feel more like a complete meal.
The Leftover Situation
Honestly this soup tastes better on day two when all the flavors have had time to really get to know each other. The barley continues soaking up liquid overnight so you will probably need to add more broth when you reheat it.
Serving Ideas
A crusty piece of bread for dipping is practically mandatory. I also love serving this with a simple green salad dressed with something acidic to cut through the heartiness.
- Grated parmesan on top is controversial but undeniably delicious
- A drizzle of good olive oil right before serving adds luxury
- Crusty bread is not optional
Save to Pinterest There is something about standing at the stove watching barley slowly transform that makes everything else feel manageable.
Questions & Answers
- → Is pearl barley gluten-free?
No, pearl barley contains gluten. If you need a gluten-free alternative, consider using quinoa or rice instead, and ensure your vegetable broth is certified gluten-free.
- → Can I use other types of mushrooms?
Absolutely. While cremini or button mushrooms work well, you can also use shiitake for extra umami, portobello for meatiness, or a wild mushroom blend for more complex earthy flavors.
- → How long does this soup keep in the refrigerator?
This soup stores beautifully for 4-5 days in an airtight container in the refrigerator. The barley continues to absorb liquid, so you may need to add more broth when reheating.
- → Can I freeze mushroom and barley soup?
Yes, freeze for up to 3 months. The barley may soften slightly upon thawing, but the flavor remains excellent. Thaw overnight in the refrigerator before reheating gently on the stovetop.
- → What can I serve with this soup?
Crusty bread, garlic toast, or a simple green salad complement this soup well. For a more substantial meal, pair with a grilled cheese sandwich or serve as a starter alongside roasted vegetables.
- → Do I need to rinse pearl barley before cooking?
Yes, rinsing removes any dust or debris and helps prevent the soup from becoming overly starchy. A quick rinse under cold water is sufficient before adding to the pot.