This easy mushroom barley soup is a comforting, hearty dish that comes together with simple pantry ingredients. Earthy mushrooms, tender barley, and classic vegetables simmer into a warming soup that feels slow-cooked, even though it’s surprisingly quick to prepare. It’s an ideal choice for chilly evenings or when you want a nourishing homemade meal without extra effort.
Why You’ll Love This Recipe
This soup delivers deep, savory flavor with minimal preparation and straightforward steps. The barley adds a satisfying chew and makes the soup filling enough to serve as a main course. It is easy to customize, works well for meal prep, and tastes even better the next day as the flavors continue to develop.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
¼ cup olive oil
1 cup chopped onion
¾ cup diced carrots
½ cup chopped celery
1 teaspoon minced garlic
1 pound fresh mushrooms, cleaned and thinly sliced
6 cups chicken broth
¾ cup pearl barley, rinsed
½ teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste
Directions
Heat the olive oil in a large soup pot over medium heat. Add the chopped onion, diced carrots, chopped celery, and minced garlic. Cook, stirring occasionally, until the onion becomes soft and translucent, about 5 minutes.
Add the sliced mushrooms to the pot and continue cooking for about 3 minutes, stirring gently, until the mushrooms begin to release their moisture.
Pour in the chicken broth and stir in the rinsed barley. Increase the heat and bring the soup to a gentle boil.
Reduce the heat to low, cover the pot, and let the soup simmer for 40 to 50 minutes, or until the barley is tender and fully cooked.
Season with salt and black pepper to taste. Stir well and serve hot.
Servings and timing
This recipe yields 6 servings.
Prep time is approximately 10 minutes.
Cook time is about 50 minutes.
Total time is 1 hour.
Variations
For a vegetarian version, replace the chicken broth with vegetable broth while keeping all other ingredients the same.
Add fresh herbs such as thyme or parsley during the last 10 minutes of cooking for extra aroma.
For a richer flavor, sauté the mushrooms until lightly browned before adding the broth.
Include diced potatoes or zucchini for additional texture and heartiness.
Storage/Reheating
Allow the soup to cool completely before storing. Transfer it to an airtight container and refrigerate for up to 4 days. This soup also freezes well for up to 2 months.
To reheat, warm gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of water or broth if the soup has thickened too much. It can also be reheated in the microwave in short intervals, stirring between each one.
FAQs
Can I use quick-cooking barley instead of pearl barley?
Yes, but the cooking time will be shorter. Check for doneness after about 20 to 25 minutes.
Is this soup filling enough for a main meal?
Yes, the barley and vegetables make it hearty and satisfying on its own.
Can I make this soup ahead of time?
Absolutely. The flavor improves after resting, making it perfect for meal prep.
Can I add protein to this soup?
You can add cooked shredded chicken if desired, stirring it in during the last 10 minutes of cooking.
What type of mushrooms work best?
White button or cremini mushrooms work very well, but you can also use a mix for deeper flavor.
Does barley need to be soaked first?
No soaking is required, but rinsing the barley before cooking is recommended.
How do I thicken the soup?
The soup naturally thickens as the barley cooks. For a thicker texture, simmer uncovered for a few extra minutes.
Can I cook this soup in a slow cooker?
Yes, combine all ingredients and cook on low for 6 to 7 hours or until the barley is tender.
Is this soup suitable for freezing?
Yes, it freezes well, though the barley may soften slightly after thawing.
Can I reduce the oil?
Yes, you can reduce the olive oil to 2 tablespoons with minimal impact on flavor.
Conclusion
Easy mushroom barley soup is a timeless, comforting recipe that proves simple ingredients can create rich, satisfying results. Whether you enjoy it fresh off the stove or reheated the next day, this soup offers warmth, nourishment, and dependable flavor in every bowl.
This easy mushroom barley soup is a hearty and comforting dish made with tender barley, earthy mushrooms, and classic vegetables simmered in savory broth. It’s simple to prepare and perfect for a cozy, nourishing meal.
Author:Sophia
Prep Time:10 minutes
Cook Time:50 minutes
Total Time:1 hour
Yield:6 servings
Category:Soup
Method:Stovetop
Cuisine:American
Diet:Vegetarian
Ingredients
¼ cup olive oil
1 cup chopped onion
¾ cup diced carrots
½ cup chopped celery
1 teaspoon minced garlic
1 pound fresh mushrooms, cleaned and thinly sliced
6 cups chicken broth (or vegetable broth for vegetarian)
¾ cup pearl barley, rinsed
½ teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste
Instructions
Heat olive oil in a large soup pot over medium heat.
Add onion, carrots, celery, and garlic. Sauté for about 5 minutes, until the onion is soft and translucent.
Add mushrooms and cook for another 3 minutes, stirring gently until they release their moisture.
Pour in the chicken broth and stir in the rinsed pearl barley.
Bring the soup to a gentle boil over high heat.
Reduce heat to low, cover, and simmer for 40 to 50 minutes, or until the barley is tender.
Season with salt and black pepper to taste. Stir well and serve hot.
Notes
Use vegetable broth for a vegetarian version.
For added richness, sauté mushrooms until golden before adding broth.
Enhance flavor with herbs like thyme or parsley added near the end.
Soup thickens over time—add broth or water to loosen when reheating.
Freezes well for up to 2 months, though barley may soften slightly.
