Mushroom and Barley Soup (Printable Version)

Earthy, comforting soup with tender mushrooms and chewy pearl barley, perfect for warming up on chilly days.

# What You'll Need:

→ Vegetables

01 - 2 tbsp 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 oz mushrooms, sliced (cremini or button recommended)
07 - 1 tsp dried thyme
08 - 1 tsp 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 tbsp fresh parsley, chopped (optional)
14 - 1 tbsp lemon juice (optional, for brightness)

# How to Make It:

01 - Heat olive oil in a large pot over medium heat. Add onion and cook for 3 minutes until translucent.
02 - Stir in garlic, carrots, and celery. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
03 - Add mushrooms and cook for 6-8 minutes, until they release moisture and begin to brown.
04 - Sprinkle in thyme and oregano, stirring to coat vegetables evenly.
05 - Add 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, until barley is tender and soup has thickened.
07 - Remove bay leaf. Season to taste with salt, pepper, and lemon juice if using. Ladle into bowls and garnish with fresh parsley.

# Expert Tips:

01 -
  • Its the kind of humble soup that somehow tastes extravagant despite costing almost nothing to make
  • The barley gives it this incredible velvety texture that makes you feel genuinely nourished instead of just fed
02 -
  • I once forgot to rinse the barley and ended up with soup that looked like cloudy dishwater, so do not skip that step
  • The soup will continue thickening as it sits so add more broth when reheating leftovers
03 -
  • Take your time browning the mushrooms since that step creates the deep savory base that carries the whole soup
  • Taste your broth before adding salt since different brands vary wildly in sodium levels
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