Mushroom Barley Soup

Imagine a pot simmering on the stove, filling your kitchen with the earthy aroma of mushrooms mingled with savory herbs.

Mushroom Barley Soup is a comforting and easy-to-make dish, perfect for a cozy evening.

Simple ingredients transform into a hearty, soul-warming soup as barley swells and vegetables meld together in a flavorful broth.

Let’s bring this delightful dish to life.

Kitchen Tools Required

• 1 large pot
• 1 wooden spoon
• 1 knife
• 1 cutting board
• 1 measuring cup
• 1 ladle

Ingredients

• 1 cup pearl barley
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 cups mushrooms, sliced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 teaspoon dried thyme
• 6 cups vegetable broth
• 1 bay leaf
• Salt to taste
• Pepper to taste
• 2 tablespoons fresh parsley, chopped

Cook & Prep Time

To efficiently manage your time while preparing and cooking Mushroom Barley Soup, here’s a suggested timeline:

Timeline:

1. Reading and Preparation (5 minutes)
   • Review the recipe and gather all necessary ingredients and equipment.
2. Prep Work (15 minutes)
   • 0:00 – 5:00 minutes: Rinse the pearl barley under cold water.
   • 5:00 – 10:00 minutes: Dice the onion, mince the garlic, slice the mushrooms, dice the carrot, and dice the celery.
   • 10:00 – 15:00 minutes: Measure out the vegetable broth, olive oil, thyme, and chop the fresh parsley.
3. Cooking (45 minutes)
   • 15:00 – 20:00 minutes: Heat olive oil in a large pot over medium heat.
   • Add diced onion and minced garlic, sauté until onions are translucent.
   • 20:00 – 25:00 minutes: Add sliced mushrooms, diced carrot, and diced celery, and cook for 5 minutes.
   • 25:00 – 27:00 minutes: Stir in the rinsed barley and thyme, cooking for another 2 minutes.
   • 27:00 – 30:00 minutes: Pour in the vegetable broth and add the bay leaf. Bring the soup to a boil.
   • 30:00 – 70:00 minutes: Reduce the heat to low, cover, and let it simmer for 40 minutes.
4. Final Steps and Resting (5 minutes)
   • 70:00 – 73:00 minutes: Remove the bay leaf and season with salt and pepper to taste.
   • 73:00 – 75:00 minutes: Stir in chopped fresh parsley before serving.
   • 75:00 – 80:00 minutes: Allow the soup to rest for 5 minutes before serving.

Adjust the steps as necessary, especially if you need more time for certain tasks.

Recipe Instructions

Rinse the barley under cold water and set aside.

Heat olive oil in a large pot over medium heat.

Add diced onion and minced garlic, sauté until onions are translucent.

Add sliced mushrooms, diced carrot, and diced celery, and cook for 5 minutes.

Stir in the rinsed barley and thyme, cooking for another 2 minutes.

Pour in the vegetable broth and add the bay leaf.

Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for 40 minutes.

Remove the bay leaf and season with salt and pepper to taste.

Stir in chopped fresh parsley before serving.

Serving Tips

• Crusty Bread: Pair the soup with a warm, crusty bread to soak up the flavorful broth.
• Grilled Cheese Sandwich: Serve alongside a gooey grilled cheese for a comforting, hearty meal.
• Mixed Green Salad: Complement the soup with a fresh salad for a balanced and healthy meal.
• Roasted Vegetables: Add some grilled or roasted vegetables for additional texture and nutrition.
• Herbed Croutons: Top the soup with crunchy herbed croutons for added flavor and a satisfying crunch.

Storage

Store Mushroom Barley Soup in an airtight container in the refrigerator for up to 4 days.

For longer storage, freeze the soup in portion-sized containers for up to 3 months.

Freezing

To freeze Mushroom Barley Soup, let it cool completely.

Then transfer to airtight containers. Leave space for expansion.

Freeze up to three months.

Thaw overnight in the refrigerator before reheating.

Reheating

When reheating Mushroom Barley Soup, gently heat it on the stove over low heat.

Stir occasionally.

Add a splash of broth if needed to maintain the desired consistency.

Final Thoughts

Mushroom Barley Soup is a comforting and hearty dish that’s perfect for any season.

The combination of earthy mushrooms, nutty barley, and aromatic herbs creates a rich and satisfying flavor profile.

With its simple ingredients and straightforward cooking process, this soup is easy to prepare and perfect for a cozy meal at home.

Don’t forget to experiment with additional herbs or roasted mushrooms to customize it to your liking.

Enjoy your homemade Mushroom Barley Soup!

Frequently Asked Questions

Can I Use a Different Type of Barley for This Soup?

Yes, you can substitute pearl barley with hulled barley. Adjust cooking time, as hulled barley requires longer simmering. Make certain the grains are tender before proceeding. Consider soaking it overnight to reduce cooking duration and enhance texture.

What Can I Substitute for Pearl Barley if Unavailable?

If pearl barley’s unavailable, substitute with farro or hulled barley. Measure equally, rinse thoroughly, and adjust cooking time. Farro cooks faster, so monitor closely for desired texture. Both grains lend a nutty flavor and chewy consistency.

How Can I Make This Soup Gluten-Free?

Substitute pearl barley with quinoa or rice to make the soup gluten-free. Rinse chosen grain, then follow the original steps. Adjust cooking time as necessary, ensuring grains are tender. Verify all other ingredients are certified gluten-free.

Is It Possible to Make This Soup in a Slow Cooker?

Yes, you can make it in a slow cooker. Sauté onions and garlic first, then transfer all ingredients except parsley to the slow cooker. Cook on low for 6-8 hours. Stir in parsley before serving.

Can I Add Meat to This Vegetarian Soup?

Yes, you can incorporate meat. Sauté diced chicken or beef in olive oil until browned. Add it to the soup with the broth. Make certain the meat cooks through, adjusting simmer time if necessary. Season to taste.

Mushroom Barley Soup

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Resting Time 5 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Soup

Cuisine American

Servings 4 servings

Equipment

• 1 Large pot
• 1 Wooden spoon
• 1 Knife
• 1 Cutting board
• 1 measuring cup
• 1 Ladle

Ingredients

  

1x2x3x

• 1 cup pearl barley
• 2 tablespoons olive oil
• 1 large onion diced
• 3 cloves garlic minced
• 2 cups mushrooms sliced
• 1 carrot diced
• 1 celery stalk diced
• 1 teaspoon dried thyme
• 6 cups vegetable broth
• 1 bay leaf
• Salt to taste
• Pepper to taste
• 2 tablespoons fresh parsley chopped

Instructions

 

• Rinse the barley under cold water and set aside.
• Heat olive oil in a large pot over medium heat.
• Add diced onion and minced garlic, sauté until onions are translucent.
• Add sliced mushrooms, diced carrot, and diced celery, and cook for 5 minutes.
• Stir in the rinsed barley and thyme, cooking for another 2 minutes.
• Pour in the vegetable broth and add the bay leaf.
• Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for 40 minutes.
• Remove the bay leaf and season with salt and pepper to taste.
• Stir in chopped fresh parsley before serving.

Notes

To enhance the flavor of the soup, consider roasting the mushrooms before adding them to the pot, as this will impart a deeper, richer taste. Additionally, if you prefer a creamier texture, you can blend a portion of the soup and mix it back in. Adjust the seasoning to your preference, and feel free to add other herbs like rosemary or basil for different flavor profiles.

Tried this recipe?Let us know how it was!

Cynthia Weatherford

Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.