Mushroom and Barley Soup (Printable)

Earthy, comforting soup with tender mushrooms and chewy barley, ready in 1 hour.

# What You 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 & Liquids

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

→ Seasoning & Garnish

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

# How To Make It:

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 to 8 minutes, until they release their moisture and begin to brown.
04 - Sprinkle in the thyme and oregano, stirring to coat the vegetables.
05 - Add the rinsed pearl barley, vegetable broth, and bay leaf. Stir to combine.
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. Season to taste with salt, pepper, and lemon juice if using.
08 - Ladle into bowls and garnish with fresh parsley.

# Expert Tips:

01 -
  • It's the kind of soup that tastes like it took hours but asks for less than an hour of your time.
  • Pearl barley gives it a satisfying chew that makes each spoonful feel more substantial than it has any right to be.
  • Your kitchen will smell so good that people will think you've been cooking all day.
02 -
  • Don't skip rinsing the barley, or the soup will become gluey and thick instead of silky and pourable.
  • The mushrooms need those six to eight minutes of browning to develop their flavor; rushing past that step is the difference between a good soup and an exceptional one.
03 -
  • Brown the mushrooms properly; that step is when the soup stops being ordinary and becomes something you'll want to make again.
  • Taste and adjust the seasoning at the end, because the broth will concentrate slightly as the barley cooks, and what seemed right midway might be too salty at the finish.
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