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Hearty Mushroom Barley Soup Recipe

Hearty Mushroom Barley Soup

A vegetarian one-pot soup made with pearl barley, browned mushrooms, tender vegetables, herbs, and savory broth. This comforting recipe makes about six servings and is ideal for a nourishing dinner.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 minute
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Soup Ingredients
  • 2 tablespoons Olive oil
  • 1 Medium yellow onion, diced
  • 2 Medium carrots, diced
  • 2 Celery ribs, diced
  • 3 Garlic cloves, minced
  • 1 pound Cremini or white mushrooms, sliced
  • 1 teaspoon Dried thyme
  • 8 cups Low-sodium vegetable or mushroom broth
  • 1 cup Pearl barley, rinsed
  • 1 Bay leaf
  • 1 tablespoon Soy sauce or tamari
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Freshly ground black pepper
Finishing Ingredients
  • 2 tablespoons Fresh parsley, chopped
  • 1 tablespoon Lemon juice or red-wine vinegar

Method
 

Step-by-Step
  1. Rinse the pearl barley under cold water and drain well. Heat the olive oil in a large Dutch oven or soup pot over medium heat.
  2. Add the diced onion, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften.
  3. Add the minced garlic, sliced mushrooms, and thyme. Cook for 8–12 minutes, stirring occasionally, until the mushrooms release their liquid and begin to brown.
  4. Add the broth, rinsed barley, bay leaf, salt, pepper, and soy sauce or tamari. Bring the soup to a boil.
  5. Reduce the heat to a steady simmer, partially cover the pot, and cook for 40–50 minutes, stirring occasionally, until the barley is tender.
  6. Remove the bay leaf. Stir in the parsley and lemon juice or red-wine vinegar, then taste and adjust the salt and pepper before serving.

Notes

Brown the mushrooms rather than steaming them, cooking in batches if necessary. Pearl barley is recommended for the usual cooking time. Barley continues absorbing broth as it stands, so add 1–2 cups of extra broth or water when reheating.