Mushroom Barley Soup

Name: Mushroom Barley Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: american
Ingredients: 0.75 cup pearl barley (rinsed); 250 g mushroom (cremini or button, sliced); 1 pcs onion (medium, diced); 1 pcs carrot (medium, diced); 1 pcs celery (stalk, diced); 3 pcs garlic (cloves, minced); 2 tbsp olive oil; 4 cup water; 1 tbsp tomato paste; 0.5 tsp dried thyme; 1 pcs bay leaf; 0.5 tsp salt; 1 pinch black pepper; 2 tbsp fresh parsley (chopped, for garnish)

RATING

4.4/5(137)

TASTE SCORE

8/10

A rustic and deeply comforting soup loaded with earthy mushrooms and chewy pearl barley. Slowly simmered with aromatics until rich and hearty, this bowl is pure warmth on a cold day—ready in under an hour with mostly hands-off cooking.

PREP

15m

COOK

45m

SERVES

1 CUP

238 cal

SERVINGS

METHOD · 6 STEPS

saute · ~7 min
Sauté the aromatic vegetables.
1.Heat olive oil in a large pot over medium heat.
2.Add diced onion, carrot, and celery. Cook until softened, about 5–6 minutes.
3.Stir in minced garlic and cook until fragrant, 30 seconds.
TIPKeep the heat at medium — garlic burns easily and will turn bitter.
saute · ~7 min
Brown the mushrooms.
1.Add sliced mushrooms to the pot.
2.Sauté for 5–7 minutes until they release their liquid and start to brown.
TIPDon't crowd the mushrooms; let them sit between stirs to get a good sear.
saute · ~1 min
Bloom the tomato paste.
1.Add tomato paste to the pot.
2.Stir into the vegetables and cook for 1 minute to deepen its flavor.
TIPCooking the tomato paste first caramelizes its sugars and removes any raw tinny taste.
simmer · ~40 min
Simmer the soup.
1.Add rinsed barley, water, dried thyme, bay leaf, salt, and black pepper.
2.Stir well and bring to a boil over high heat.
3.Reduce heat to low, cover, and simmer gently for 35–40 minutes until barley is tender.
TIPPearl barley is done when chewy but not hard in the center. Stir once or twice to prevent sticking.
mix · ~1 min
Adjust the consistency and season.
1.Remove the bay leaf.
2.Taste and add more salt or pepper if needed.
3.If the soup is too thick, stir in a splash of water to reach desired consistency.
serve
Ladle into bowls and garnish with fresh parsley.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
For deeper mushroom flavor, use a mix of cremini and shiitake mushrooms.
2
Rinse the pearl barley thoroughly before cooking to remove excess starch.
3
Let the mushrooms brown undisturbed for a few seconds to build a rich fond on the pot bottom.
4
If the soup thickens too much after resting, stir in a splash of warm water or broth.
5
Make ahead: This soup tastes even better the next day as flavors meld; refrigerate up to 4 days.
6
Store cooled soup in airtight containers and freeze for up to 3 months — barley holds up well.

RECIPE VARIATIONS

Adapt it for your goals.

Low oil Version

Low-oil Version

Reduce olive oil to 1 tsp and use a nonstick pot; sauté aromatics and mushrooms in a splash of water or broth instead. This lowers fat while keeping the savory depth.

High Protein Boost

High-Protein Boost

Add 200g of cooked shredded chicken or cubed tofu along with the barley. This transforms the soup into a more filling one-dish meal with extra protein.

Vegan (Already) & Gluten Free Option

Vegan (Already) & Gluten-Free Option

Substitute pearl barley with 1 cup of rinsed brown rice or quinoa. Cook until tender (quinoa cooks faster, about 15 min), for a naturally gluten-free twist.

Herb Forward Variation

Herb-Forward Variation

Swap dried thyme for 1 tsp fresh rosemary and stir in 1 tbsp chopped fresh dill at the end. The anise-like dill brightens the earthy mushrooms beautifully.

HEALTH BENEFITS