Mushroom Barley Soup (Printable)

Earthy, comforting soup with tender mushrooms and chewy pearl barley, perfect for warming up on chilly days.

# Ingredient List:

→ Vegetables

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→ Grains & Liquids

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→ Seasoning & Garnish

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# Directions:

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

# Expert Tips:

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  • The barley transforms this from a simple soup into something deeply satisfying, like a hug in a bowl that keeps you full for hours.
  • It comes together with ingredients you probably already have, but tastes like something from a cozy restaurant after a long day.
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  • The soup will continue to thicken as it sits because barley keeps absorbing liquid, so add a splash more broth when reheating leftovers.
  • Lemon juice is not optional if you want to taste the full potential of the mushrooms, it is the difference between good and great.
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  • Do not skip rinsing the barley, the water will look cloudy and that is exactly what you are washing away.
  • Let the mushrooms brown in spots before adding the herbs, those brown bits are where all the flavor lives.
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