Mushroom and Barley Soup Recipe

Name: Mushroom and Barley Soup
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: about 8 cups
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 large onion, chopped; 2 carrots, diced; 2 celery stalks, diced; 3 cloves garlic, minced; 1 pound cremini mushrooms, sliced; 1/2 cup pearl barley; 6 cups vegetable broth; 1 teaspoon dried thyme; 1 bay leaf; Salt and black pepper to taste; 2 tablespoons fresh parsley, chopped

American · Soup · 60 min total

Mushroom and Barley Soup recipe videos

A hearty, earthy soup with tender barley and savory mushrooms, perfect for a comforting meal.

15
min prep

45
min cook

6
servings

180
kcal/serving

Ingredients

2 tablespoons olive oil
1 large onion, chopped
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 pound cremini mushrooms, sliced
1/2 cup pearl barley
6 cups vegetable broth
1 teaspoon dried thyme
1 bay leaf
Salt and black pepper to taste
2 tablespoons fresh parsley, chopped

Instructions

Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook until softened, about 5 minutes.
Add garlic and mushrooms; cook until mushrooms release their liquid and start to brown, about 8 minutes.
Stir in barley, vegetable broth, thyme, and bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 35-40 minutes until barley is tender.
Remove bay leaf. Season with salt and pepper. Stir in fresh parsley before serving.

Tips

For a richer flavor, use a mix of mushroom varieties like shiitake and oyster.
Soup thickens upon standing; add extra broth when reheating if desired.
Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.

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