Mushroom and Barley Soup (Printable)

Earthy, comforting soup with tender mushrooms and chewy pearl barley. Ready in 1 hour, perfect for chilly days.

# What You'll Need:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced
06 - 14 ounces mushrooms, sliced (cremini or button recommended)
07 - 1 teaspoon dried thyme
08 - 1 teaspoon dried oregano

→ Grains and Liquids

09 - 2/3 cup pearl barley, rinsed
10 - 6 cups vegetable broth
11 - 1 bay leaf

→ Seasoning and Garnish

12 - Salt and freshly ground black pepper, to taste
13 - 2 tablespoons fresh parsley, chopped (optional)
14 - 1 tablespoon lemon juice (optional)

# How to Make It:

01 - Heat olive oil in a large pot over medium heat. Add onion and cook for 3 minutes until translucent.
02 - Stir in garlic, carrots, and celery. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
03 - Add mushrooms and cook for 6 to 8 minutes, until they release their moisture and begin to brown.
04 - Sprinkle thyme and oregano over vegetables, stirring to coat evenly.
05 - Add rinsed pearl barley, vegetable broth, and bay leaf. Stir to combine thoroughly.
06 - Bring to a boil, then reduce heat to low and simmer uncovered for 35 to 40 minutes, or until barley is tender and soup has thickened slightly.
07 - Remove bay leaf and season to taste with salt, pepper, and lemon juice if desired.
08 - Ladle into bowls and garnish with fresh parsley.

# Expert Hints:

01 -
  • Your gut will thank you, and so will your wallet, because pearl barley is both affordable and deeply satisfying.
  • This soup actually improves overnight as the flavors get cozy with each other, making it perfect for meal prep or feeding your future self.
  • The recipe is forgiving enough that you can swap mushrooms or add whatever vegetables are lingering in your crisper drawer.
02 -
  • Pearl barley absorbs liquid as it cooks, so if your soup gets too thick, thin it with a splash of broth or hot water rather than fighting against it—thickness is actually a sign that it's working right.
  • The soup tastes noticeably better the next day because flavors have time to marry and mellow, so if you're making this for guests, prep it the morning of and just reheat gently before serving.
03 -
  • Don't skip rinsing the barley—it removes excess starch and is the difference between silky soup and something that feels gluey by day two.
  • If you're short on time, use cremini mushrooms instead of button mushrooms because they have slightly deeper, richer flavor and make the soup feel more intentional with zero extra effort.
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