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Mushroom Barley Soup

Mushroom Barley Soup

Melena
This mushroom barley soup is a hearty, comforting vegetarian soup made with earthy mushrooms, chewy barley, and a deeply savory broth. Nourishing, budget-friendly, and perfect for meal prep, this classic soup is ideal for chilly days, make-ahead lunches, and cozy dinners.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients
  

  • Main Ingredients
  • 12 oz cremini or button mushrooms sliced thick
  • ¾ cup pearl barley rinsed
  • 1 medium onion diced
  • 2 carrots chopped
  • 2 celery stalks chopped
  • Flavor Base
  • 3 cloves garlic minced
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 –2 tsp soy sauce or tamari optional, for umami
  • Pantry Staples
  • 6 cups vegetable broth more as needed
  • 2 tbsp olive oil or butter
  • Salt and black pepper to taste
  • Optional Finish
  • Fresh parsley chopped

Instructions
 

  • Prep
  • Rinse barley under cold water until water runs clear.
  • Clean and slice mushrooms evenly.
  • Chop vegetables into similar-sized pieces.
  • Sauté the Base
  • Heat olive oil or butter in a large pot over medium heat.
  • Add onion, carrots, and celery.
  • Cook 5–7 minutes, until softened.
  • Brown the Mushrooms
  • Add mushrooms and cook 6–8 minutes, stirring occasionally, until they release moisture and begin to brown.
  • Build Flavor
  • Stir in garlic and thyme.
  • Cook 30 seconds, until fragrant.
  • Simmer
  • Add barley, vegetable broth, bay leaf, and soy sauce (if using).
  • Bring to a gentle boil, then reduce heat.
  • Simmer uncovered 35–45 minutes, stirring occasionally, until barley is tender.
  • Finish
  • Remove bay leaf.
  • Season with salt and black pepper.
  • Stir in fresh parsley if desired.

Notes

  • Browning the mushrooms is key for deep, savory flavor—don’t rush this step.
  • Barley absorbs liquid as it cooks and continues to thicken the soup as it rests.
  • Add more broth as needed when reheating.