Mushroom Barley Soup

Name: Mushroom Barley Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Vegetarian
Ingredients: 1 ½ tablespoons extra virgin olive oil; 1 medium-sized onion, diced; 1 carrot, diced; 1 celery rib, diced; 1 lb mushrooms (mix of portobello and shiitake); 3 garlic cloves, minced; 1 cup pearled barley, rinsed and drained; ¼ cup tomato paste; 5 cups low-sodium vegetable broth; ½ teaspoon thyme; ½ teaspoon rosemary; ½ teaspoon smoked sweet paprika; ¼ teaspoon chili flakes; 1 teaspoon salt; ⅛ teaspoon black pepper; 2–3 tablespoons fresh parsley, chopped

Posted on October 6, 2025

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This Mushroom Barley Soup is the ultimate comfort food, perfect for chilly evenings and cozy gatherings. Packed with earthy mushrooms, nutty barley, and a rich tomato broth, this hearty soup satisfies cravings while providing a nourishing meal. Whether you’re enjoying it on a quiet night or serving it at a family dinner, this dish stands out for its warmth and flavor.

Why You’ll Love This Recipe

Healthy Ingredients: This soup is loaded with vegetables and wholesome grains, making it a nutritious choice for any meal.
Easy to Prepare: The straightforward steps allow you to whip up a delicious soup in just 40 minutes.
Versatile Dish: Enjoy it as a main course or as an appetizer; this soup fits perfectly into any meal plan.
Freezes Well: Make a big batch and freeze leftovers for quick meals on busy days without sacrificing flavor.

Tools and Preparation

To create the perfect Mushroom Barley Soup, you’ll need some essential kitchen tools that make the process smooth and enjoyable.

Essential Kitchen Tools

Large soup pot or Dutch oven
Cutting board
Chef’s knife
Measuring cups and spoons
Wooden spoon

Why These Tools Matter

Large soup pot or Dutch oven: Ideal for even cooking and simmering large batches of soup.
Chef’s knife: Ensures precise chopping of vegetables, saving time in preparation.
Measuring cups and spoons: Accurate measurements guarantee consistent flavor every time you make the soup.

Ingredients

This hearty mushroom barley soup is full of flavorful mushrooms and chewy, nutty barley simmered in a rich and spicy tomato broth. It’s SO cozy, warming, and downright delicious. The recipe yields 6 servings (1 cup each).

Ingredients:
– 1 ½ tablespoon extra virgin olive oil
– 1 medium-sized onion, diced
– 1 carrot, diced
– 1 celery rib, diced
– 1 lb (450 grams) Mushrooms (I mixed portobello and shiitake)
– 3 garlic cloves, minced
– 1 cup (180 grams) pearled barley, rinsed and drained
– ¼ cup tomato paste
– 5 cups (1.2 L) low-sodium vegetable broth
– ½ teaspoon thyme
– ½ teaspoon rosemary
– ½ teaspoon smoked sweet paprika
– ¼ teaspoon chili flakes, or more if you like
– 1 teaspoon salt, or more to taste
– ⅛ teaspoon black pepper
– 2–3 tablespoon fresh parsley, chopped

How to Make Mushroom Barley Soup

Step 1: Prepare the Mushrooms

Rinse the mushrooms with cold water to remove any dirt or debris, then pat them dry with paper towels—do not soak them. Slice half of the mushrooms and roughly chop the other half. Set aside.

Step 2: Sauté Vegetables

Heat the olive oil over medium-high heat in a large soup pot or Dutch oven. Add the diced onion, carrot, and celery, cooking for about 5 minutes until softened.

Step 3: Cook the Mushrooms

Add the sliced and chopped mushrooms along with a good pinch of salt and pepper. Cook while stirring regularly until the mushrooms start to brown (about 10 minutes). Stir in the minced garlic right at the end of cooking to avoid bitterness.

Step 4: Combine Ingredients

Add the rinsed barley, tomato paste, vegetable broth, thyme, rosemary, smoked paprika, chili flakes, salt, and black pepper. Bring everything to a boil then reduce to a simmer; cover with a lid and cook for about 20 minutes. Check that the barley is tender but still chewy.

Step 5: Final Touches

Remove from heat. Stir in fresh parsley and adjust seasoning if needed. If you prefer a thinner consistency, add more broth before serving. Serve hot with crusty bread or your favorite toppings! Enjoy!

How to Serve Mushroom Barley Soup

Serving Mushroom Barley Soup is all about enhancing its rich flavors and creating a cozy dining experience. Here are some delightful ways to enjoy this hearty soup.

Crusty Bread

Sourdough or Baguette: A slice of warm, crusty bread pairs perfectly with the soup, allowing you to soak up every last drop of the flavorful broth.

Fresh Salad

Mixed Greens: A light salad with mixed greens, cherry tomatoes, and a simple vinaigrette complements the soup’s heartiness without overwhelming it.

Cheese Topping

Shaved Parmesan: For those who enjoy cheese, a sprinkle of shaved parmesan adds a deliciously creamy texture and enhances the overall flavor profile.

Avocado Toast

Creamy Avocado: Spread mashed avocado on toasted bread for a nutritious topping that adds creaminess and healthy fats to your meal.

Grilled Cheese Sandwich

Classic Comfort: A gooey grilled cheese sandwich makes for a comforting side that pairs wonderfully with the warmth of the soup.

Pickled Vegetables

Tangy Crunch: Add a side of pickled vegetables for a tangy crunch that balances out the richness of the mushroom barley soup.

How to Perfect Mushroom Barley Soup

Perfecting your Mushroom Barley Soup can elevate it from good to exceptional. Follow these tips for the best results.

Use Fresh Mushrooms: Fresh mushrooms provide better flavor and texture compared to canned varieties. Ensure they are firm and free from blemishes.
Adjust Seasoning: Taste your soup as it cooks. Adjust salt, pepper, and spices to align with your preference for flavor depth.
Don’t Overcook Barley: Keep an eye on the barley while simmering; it should be tender yet chewy. Overcooking can lead to mushy grains.
Experiment with Herbs: Feel free to play around with herbs like dill or basil for added layers of flavor that complement the existing ingredients.
Add More Vegetables: Enhance nutrition by adding more vegetables such as spinach or kale towards the end of cooking for a pop of color and freshness.
Store Properly: If you have leftovers, store them in an airtight container in the fridge. The flavors will deepen over time, making it even tastier!

Best Side Dishes for Mushroom Barley Soup

Pairing side dishes with your Mushroom Barley Soup can create a well-rounded meal. Here are some excellent options to consider.

Garlic Bread: Crispy on the outside and soft inside, garlic bread adds a savory touch that’s perfect for dipping into your soup.
Quinoa Salad: A light quinoa salad provides protein and fiber, making it a nutritious accompaniment that keeps you full.
Vegetable Spring Rolls: These crunchy rolls offer a fresh contrast and can be dipped in soy sauce or peanut dressing for extra flavor.
Roasted Root Vegetables: Sweet potatoes, carrots, and beets roasted until caramelized add natural sweetness and earthy flavors to complement your soup.
Cheesy Biscuits: Fluffy biscuits with gooey cheese melt in your mouth alongside the hearty soup—perfect for soaking up broth!
Fruit Platter: A refreshing platter of seasonal fruits cleanses the palate between bites of rich soup while adding brightness to your meal.

Common Mistakes to Avoid

Many home cooks face challenges when making Mushroom Barley Soup. Here are some common mistakes to avoid for the best results.

Skipping mushroom preparation: Not rinsing the mushrooms properly can lead to dirt in your soup. Always rinse them under cold water and pat dry before cooking.
Overcooking vegetables: Cooking the onion, carrot, and celery too long can result in mushy vegetables. Sauté just until softened, about 5 minutes.
Ignoring seasoning adjustments: Failing to taste and adjust the seasonings can lead to bland soup. Always taste before serving and adjust salt and spices as needed.
Using incorrect barley: Not using pearled barley may alter the texture of your soup. Ensure you select pearled barley for the desired chewiness.
Not checking barley doneness: Overcooking barley can make it mushy. Check for tenderness after 20 minutes of simmering but before it becomes too soft.

Storage and Reheating

Refrigerator Storage

Store leftover Mushroom Barley Soup in an airtight container.
It will keep well in the fridge for up to 4 days.

Freezing Mushroom Barley Soup

Portion the soup into freezer-safe containers or bags.
It can be frozen for up to 3 months; label with the date for reference.

Reheating Mushroom Barley Soup

Oven: Preheat your oven to 350°F (175°C). Transfer soup to an oven-safe dish, cover with foil, and heat for about 20-25 minutes.
Microwave: Place soup in a microwave-safe bowl, cover loosely, and heat on high for 2-3 minutes or until hot, stirring halfway through.
Stovetop: Pour soup into a saucepan over medium heat. Stir occasionally until heated through, about 5-10 minutes.

Frequently Asked Questions

What is Mushroom Barley Soup?

Mushroom Barley Soup is a hearty dish made with mushrooms and chewy barley simmered in a rich broth. It’s perfect for cozy meals.

How long does it take to cook Mushroom Barley Soup?

The total time for preparing and cooking Mushroom Barley Soup is about 40 minutes, including prep time of around 10 minutes.

Can I customize my Mushroom Barley Soup?

Absolutely! You can add different vegetables like spinach or kale or even beans for extra protein. Adjust spices according to your taste preferences.

Is Mushroom Barley Soup vegan?

Yes, this recipe is entirely plant-based, making it suitable for vegans and vegetarians alike while still being flavorful and satisfying.

Conclusion

This Mushroom Barley Soup is not only cozy and warming but also incredibly versatile. Feel free to customize it with different vegetables or spices based on what you have on hand. Try making this delightful soup for a comforting meal that everyone will love!