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Overhead view of mushroom barley soup with barley, mushrooms, carrots, and herbs in a rich broth, served in a white bowl.
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Mushroom Barley Soup

Stop settling for thin, gray mushroom soup. This is a hearty, "meal-in-a-bowl" Mushroom Barley Soup that focuses on deep, savory umami and a perfect "meaty" texture. It is the ultimate "to-die-for" comfort food for those cold days when you need something filling, reliable, and practically foolproof.
Prep Time15 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 20 minutes
Course: Dinner, Lunch
Cuisine: American
Keyword: barley soup, mushroom barley soup
Servings: 6
Calories: 214kcal
Author: Joanna Cismaru

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion chopped
  • 2 medium carrots sliced
  • 2 stalks celery sliced
  • 3 cloves garlic minced
  • 1 pound mushrooms sliced cremini, white, or a mix
  • 1 tablespoon tomato paste
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried thyme
  • 1 cup pearl barley rinsed
  • 6 cups vegetable broth low sodium
  • 1 bay leaf
  • 1 teaspoon salt plus more to taste
  • ½ teaspoon black pepper
  • 2 tablespoons fresh parsley chopped, for garnish
US Customary - Metric

Instructions

  • Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook for about 5 minutes until softened. Stir in 3 cloves of garlic and cook for 1 minute.
  • Add the mushrooms and cook for 6 to 8 minutes until they release their moisture and start to brown.
    process shots showing how to make mushroom barley soup.
  • Stir in 1 tablespoon of tomato paste, 1 teaspoon of smoked paprika, and ½ teaspoon of dried thyme. Cook for 1 minute to coat everything.
    process shots showing how to make mushroom barley soup.
  • Add 1 cup of pearl barley, 6 cups of vegetable broth, and 1 bay leaf. Season with 1 teaspoon of salt and ½ teaspoon of black pepper. Bring to a boil, then reduce the heat to low. Cover and simmer for 40 to 45 minutes, stirring occasionally, until the barley is tender and the stew has thickened.
    process shots showing how to make mushroom barley soup.
  • Remove the bay leaf. Taste and adjust seasoning. Ladle into bowls and top with 2 tablespoons of chopped parsley.

Notes

  1. Don’t rush the mushrooms: Let them cook until their moisture evaporates and they start to brown. This is where all the flavor comes from. If they’re pale, the soup will be too.
  2. Barley Type: Use Pearl Barley for this recipe. It has the best chew and releases just enough starch to thicken the soup naturally. If you use "Quick-Cooking" barley, your simmer time will be much shorter, but you will lose out on that deep flavor development.
  3. Liquid Adjustment: Barley is a "thirsty" grain. If you find the soup is getting too thick during the simmer, just splash in another half-cup of broth.
  4. The Umami Boost: If you want even more depth, you can add a splash of soy sauce or Worcestershire sauce at the very end. It won't make it taste like soy; it just intensifies that savory mushroom "meatiness."
  5. Leftovers: This soup will thicken significantly as it sits in the fridge. When reheating, add a bit of water or broth to bring it back to your preferred consistency. It is actually better the next day!

Nutrition

Serving: 1serving | Calories: 214kcal | Carbohydrates: 37g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1383mg | Potassium: 521mg | Fiber: 8g | Sugar: 6g | Vitamin A: 4288IU | Vitamin C: 8mg | Calcium: 39mg | Iron: 2mg
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