Mushroom Barley Soup

This Mushroom Barley Soup is deeply savory, earthy, and satisfying without being heavy. Tender mushrooms, nutty barley, and aromatic vegetables simmer together into a rich, comforting, hearty vegetable broth. It’s a vegetarian dinner that tastes like it’s been cooking all day, but comes together easily with simple ingredients.

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Why You’ll Love This

I almost think this soup is better the next day after all the flavors have had time to come together. I love keeping a batch in the refrigerator for easy lunches, and the leftovers freeze really well, too.

It’s deep with umami flavor, vegetarian/vegan friendly, but can be customized for meat lovers.

Our daughter has been a vegetarian since the age of 13; she is now a twenty-something living on her own. She’s not much of a cook, but she is coming around to the idea. So I make her meals that can be frozen for her to thaw, heat, and eat! This soup is perfect for this sort of thing.

• Deep, savory flavor from browned mushrooms.
• Hearty and filling thanks to pearl barley.
• One pot weeknight dinner.
• Creamy and filling without cream.
• Great for leftovers and reheats like a dream.
• Naturally vegetarian and vegan.

Some of our other favorite soup recipes to make are Thick and Hearty Homestyle Chili Recipe, Easy Weeknight Taco Soup (Smoky, Hearty & One-Pot), Easy Creamy One Pot Chicken Stew, Sicilian Chicken Noodle Soup Recipe, and Beef Barley Soup.

What is Barley?

Barley is a whole grain known for its nutty flavor and chewy texture.

• Hulled barley is a whole grain that has been minimally processed, removing only the outer, inedible hull. It’s the most nutritious form, but requires the longest cooking time, and sometimes a pre-soaking. You can use hulled barley for this soup, but I suggest cooking it separately from the soup. Follow the package directions, and then combine everything at the end of cooking.
• Pearled barley has had both the outer hull and some of the bran layers removed through “polishing.” Resulting in a softer grain that cooks more quickly than hulled. The barley that you find at a typical grocery store is most likely to be pearled. Pearled barley can be cooked directly in soup following the package instructions.
• Quick barley is a type of barley flake that’s been partially cooked and dried as part of its processing, so that it cooks quickly.

Ingredients Needed

• Cremini Mushrooms – These bring a deep, earthy flavor and hold their texture well while simmering. They’re more flavorful than white button mushrooms but still affordable and easy to find. Substitute with any type of mushrooms or use a mixed variety such as portobello, oyster or porcini mushrooms, which have a stronger taste.
• Shitake Mushrooms – Shitakes add even more umami depth and a slightly meatier texture. If you can’t find them, you can substitute more cremini or use a small amount of rehydrated dried mushrooms for similar richness.
• Pearl Barley – This is what makes the soup hearty and satisfying. Pearl barley thickens the broth slightly as it releases starch. Rinse before using to remove any dust or debris.
• Celery, Carrots, Onion, and Garlic –  The base for soups. Celery adds savory notes and balance. The leaves are especially flavorful, and they add an herbal quality to the soup. Carrots add a subtle sweetness. Onion and garlic add flavor!
• Vegetable Stock – Forms the base of the soup. Use a good-quality stock for the best flavor. For a non-vegetarian version, beef broth adds a deeper, more robust profile. Use low sodium if available so you can control the salt.
  

How to Make Mushroom Barley Soup

Step 1 – Heat olive oil in a large Dutch oven over medium-high heat. Add mushrooms and cook until they start to brown, 10-15 minutes.

Step 2 – Add the celery, carrots, and onions and cook until softened, about 10 minutes. Add garlic and cook another minute.

Step 3 – Add the white wine, reduce for 2 minutes while scraping the bottom of the pot to remove all the flavor bits. Add the vegetable stock, bay leaves, and thyme. Bring to a boil, reduce the heat to a simmer.

Step 4 – Add the pearled barley, kosher salt, and black pepper. Simmer for 45-60 minutes, stirring occasionally to avoid sticking, until the barley is tender. Remove the bay leaves and thyme stems, season to taste with salt and pepper, and serve.

Serve with

This soup is great on its own, but you can pair it with a Arugula Fennel Salad and Herb and Cheese Muffins or Italian Bread Recipe.

Tips

• Brown the mushrooms well. Pale mushrooms will render pale soup and less flavor.
• Rinse the barley before cooking to remove excess starch, dust or debris.
• Substitute additional vegetable stock for the white wine.
• If the soup thickens too much after sitting, add a splash of broth when reheating.
• For a richer, creamy version, add a splash of cream at the end.
• For extra umami, a teaspoon of Worcestershire sauce works beautifully (omit if vegetarian). Or we like to add Trader Joe’s Mushroom and Company Multipurpose Umami seasoning blend.
• Storage – Refrigerate in an airtight container up to 4 days.
• Freeze up to 3 months. Thaw overnight and reheat gently, adding broth as needed. Keep in mind that barley softens slightly after freezing, but the flavor holds up beautifully.

Variations

• Add shredded rotisserie chicken for a heartier version.
• Add 1 ounce of gourmet dried mushrooms (rehydrated).
• Use beef broth instead of vegetable broth for a more robust flavor profile.
• Stir in a handful of fresh spinach at the end.

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