Mushroom Barley Soup Recipe

Mushroom barley soup in a dark bowl garnished with minced parsley and fresh thyme.

5 from 1 vote

Hearty Mushroom Barley Soup made with tender mushrooms, nutty pearl barley, and simple aromatics simmered in a rich, savory broth. It’s comforting, satisfying, and built from real ingredients.

Prep Time15

Cook Time1 23

Course: Soup

Cuisine: American

Keyword: barley, fall, mushrooms, soup, whole grains

Servings:

Calories: 301kcal

Author: Leigh Harris

Ingredients

4 tbsp Extra virgin olive oil
1 lb Cremini mushrooms cleaned and sliced
1/2 lb Shitake mushrooms cleaned and sliced
2 ribs Celery diced, plus leaves
3 medium Carrots diced
4 cloves Garlic minced
1 cup Dry white wine
10 cups Vegetable stock
6 sprigs Fresh thyme
2 large Bay leaves
1 cup Pearl barley
1/2 tsp Kosher salt or more to taste
1/2 tsp Black pepper or more to taste

Instructions

Heat oil in a large Dutch oven over medium-high heat. Add mushrooms and cook until they start to release their water and brown, 10-15 minutes.
4 tbsp Extra virgin olive oil, 1 lb Cremini mushrooms, 1/2 lb Shitake mushrooms
Add the celery, carrots, and onions and cook until softened, about 10 minutes. Add garlic and cook another minute.
2 ribs Celery, 3 medium Carrots, 4 cloves Garlic
Add the white wine, bring to a boil, and 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.
1 cup Dry white wine, 10 cups Vegetable stock, 6 sprigs Fresh thyme, 2 large Bay leaves
Add the pearl 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.
1 cup Pearl barley, 1/2 tsp Kosher salt, 1/2 tsp Black pepper

Notes

Brown the mushrooms well. Pale mushrooms will render pale soup and less flavor.
If the soup thickens too much after sitting, add a splash of broth.
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.

Nutrition