The Best Mushroom Barley Soup Recipe (2024)

All about barley

Barley is a cereal grain that's been around for over 10,000 years. It's packed with nutrients such as fiber, Vitamin B6 and minerals.

Tips and tricks

1. Mise en place: Chop all the vegetables and have them ready before you start cooking. This would save time during cooking and will make the process smoother.
2. Keep an eye out: Barley will thicken the soup, so it's best to check the soup 30 minutes into the simmering to make sure it's not too thick. If it is, simply add more water or broth.
3. Make a big batch: This soup keeps well in the fridge. Make a large pot and enjoy it through the week for a quick lunch or dinner.
4. Use a variety of mushrooms: If your pantry is well-stocked or you're up for a trip to the grocery store, try using a few types of mushrooms such as baby bella, crimini or even shiitake.

Can I make this soup ahead of time?

Yes, you can make this dish up to 2 days in advance, refrigerate and when you're ready to serve, simply add some more water or liquid and reheat over medium heat.

Can I use cooked barley for this recipe?

Yes, you can cook the barley ahead of time with water and a pinch of salt then add it to the soup with the mushrooms. The cooking time for the soup will be shorter (about 20 minutes) and the soup will not be as thick.

My soup is too thick, how can I fix it?

Barley would thicken your soup, which can be very nice. However, if the soup is too thick for your preference, thin it out with vegetable broth, chicken broth or water.

Can I use canned mushrooms?

I don't recommend using canned or jarred mushrooms as they don't taste the same and don't have the same texture.

Is mushroom barley soup gluten-free?

Barley is not gluten-free therefore this soup isn't either. If looking for a gluten-free substitute, use farro, which basically has the same chewy texture and nutty flavor.

• ▢ 2 tablespoon olive oil extra virgin
• ▢ 1 large onion diced
• ▢ 3 cloves garlic minced
• ▢ 3 celery stalks diced
• ▢ 2 carrots diced
• ▢ ½ teaspoon turmeric
• ▢ 1 teaspoon kosher salt
• ▢ ½ tsp black pepper
• ▢ 1 tbsp tomato paste
• ▢ 16 oz white mushrooms cleaned and sliced
• ▢ 1 cup pearl barley
• ▢ 1 cup parsley chopped
• ▢ lemon juice of

• Heat the olive oil in a heavy bottom pot such as a Dutch oven over medium heat. Saute the onion until translucent. Add in the garlic, celery and carrots and cook for 5 to 10 minutes.

• Add in the turmeric, salt, black pepper and tomato paste. Stir to combine. Add the mushrooms and give it a good stir.

• Add the pearl barley and 7 cups of water (or broth) and bring it to a simmer. Cover with a lid and cook for 45 minutes to one hour until the barley is fully cooked. Check after 30 minutes and if the soup is too thick, add a bit more water or broth.

• Stir in the chopped parsley and freshly squeezed lemon juice right before serving.

• You can use a variety of mushrooms including baby bella, crimini or even shiitake. However, canned mushrooms won't work for this recipe.
• If usingquick barley,the cooking time will be shorter. It only takes 10 to 15 minutes for quick barley to cook.
• Store the leftovers in an airtight container and refrigerate for up to 5 days. To reheat, place the soup in a sauce pan over medium heat and add ¼ cup broth or water. It takes about 15 minutes for the soup to reheat.
• Freezing instructions: Let the soup cool completely and then transfer it to a freezer-safe container and freeze for up to 3 months. Thaw it in the fridge overnight and then reheat in a saucepan over medium heat with a little bit of water.