Save on Pinterest My grandmother used to say that the best soups start with the humblest ingredients, and this mushroom and barley soup proves her right every single time. I stumbled upon this combination during a particularly brutal winter when my pantry was running low but my craving for something substantial was high. The way pearl barley slowly swells and thickens the broth, turning a simple soup into something that coats your spoon and warms you from the inside out, feels like a small kitchen miracle. Now it is my go to when I need something that tastes like it simmered all day but actually comes together in under an hour.
Last November my friend Sarah came over feeling completely drained from work, and I served her this soup with some crusty bread. She sat there quietly eating, and when she finally looked up she told me this was exactly what she did not know she needed. The earthy mushrooms and chewy barley together have this way of grounding you, of making everything feel a little more manageable and calm.
Ingredients
- Olive oil: This creates the foundation that carries all the other flavors, do not skip it
- Onion: Finely chopped so it melts into the broth and becomes part of the body rather than chunks
- Garlic: Minced fresh because garlic powder simply cannot give you the same depth
- Carrots and celery: Dice them small so they cook evenly and become sweet and tender
- Mushrooms: Cremini or button work beautifully, slice them about a quarter inch thick so they do not disappear
- Dried thyme and oregano: These dried herbs actually work better here than fresh because they infuse the simmering broth
- Pearl barley: Rinse it well to remove any dust, this tiny step makes the final soup cleaner tasting
- Vegetable broth: Use a good quality one you actually enjoy drinking on its own
- Bay leaf: One is plenty, it adds this subtle background note that makes everything taste complete
- Salt and pepper: Taste at the end because the broth might already be salty
- Fresh parsley: Adds this bright pop of color and fresh flavor that cuts through the richness
- Lemon juice: Just a tablespoon wakes everything up and makes the flavors sing
Instructions
- Build your flavor base:
- Heat the olive oil in a large pot over medium heat until it shimmers slightly, then add the chopped onion and let it cook for about 3 minutes until it turns translucent and fragrant.
- Add the aromatics:
- Stir in the garlic, carrots, and celery, cooking for about 5 minutes and stirring occasionally until the vegetables begin to soften and your kitchen starts smelling amazing.
- Brown the mushrooms:
- Add the sliced mushrooms and cook for 6 to 8 minutes, letting them release their moisture and begin to brown, which develops that deep savory flavor.
- Wake up the spices:
- Sprinkle in the thyme and oregano, stirring constantly for about 30 seconds until the spices become fragrant and coat all the vegetables.
- Add the heart of the soup:
- Pour in the rinsed barley, vegetable broth, and bay leaf, stirring everything together to combine.
- Let it simmer:
- Bring to a boil then reduce heat to low and simmer uncovered for 35 to 40 minutes, until the barley is tender and the soup has naturally thickened.
- Finish with love:
- Fish out and discard the bay leaf, then season with salt, pepper, and lemon juice if you like that extra brightness.
- Serve it warm:
- Ladle into bowls and sprinkle with fresh parsley, watching how it transforms into something restaurant worthy.
Save on Pinterest This recipe became a staple in my house during a particularly stressful month when I was working long hours and needed something comforting to come home to. There is something profoundly satisfying about watching the barley transform, plumping up and turning a simple broth into something substantial.
Make It Your Own
I have found that adding diced potatoes in the last 15 minutes makes this even more of a meal, and chopped kale wilts beautifully into the hot broth for extra nutrition. Sometimes when I want more depth I stir in a tablespoon of soy sauce with the broth, and the umami boost is incredible.
Storage Wisdom
This soup actually tastes better the next day, which makes it perfect for meal prep or making ahead for dinner guests. Store it in the refrigerator for up to 4 days, and know that the barley will continue absorbing liquid so you might need to thin it when reheating.
Perfect Pairings
A thick slice of crusty sourdough bread is practically mandatory for soaking up every last drop. A simple green salad with vinaigrette cuts through the richness, and if you want to make it a full spread, a light white wine like Pinot Grigio complements the earthy mushrooms beautifully.
- Crusty bread toasted with garlic butter takes this over the top
- A dollop of sour cream or yogurt adds a lovely tang
- Keep some extra broth handy in case you prefer it thinner
Save on Pinterest There is something so honest and unpretentious about this soup, and I hope it brings you the same comfort it has brought me over the years.
Recipe Questions & Answers
- → How long does pearl barley take to cook in soup?
Pearl barley typically takes 35-40 minutes to become tender in soup. As it simmers, the barley releases starch which naturally thickens the broth. You'll know it's done when the grains are soft but still retain a slight chewiness.
- → Can I make this mushroom and barley soup in advance?
Absolutely, this soup actually tastes better the next day. The barley continues to absorb the flavorful broth as it sits, making the soup even more hearty and satisfying. Store it in an airtight container in the refrigerator for up to 4 days.
- → What type of mushrooms work best in this soup?
Cremini or button mushrooms are ideal as they hold their shape well during cooking and provide a meaty texture. Feel free to mix in other varieties like shiitake for extra umami, or use wild mushrooms for a more complex earthy flavor.
- → Is pearl barley gluten-free?
Pearl barley contains gluten as it's a type of wheat grain. For a gluten-free alternative, you can substitute with quinoa, brown rice, or buckwheat. Just be sure to check your vegetable broth is certified gluten-free as well.
- → How can I add more protein to this soup?
You can stir in white beans, chickpeas, or lentils during the last 15 minutes of cooking. For non-vegetarian options, shredded chicken or leftover roast beef works wonderfully. A tablespoon of soy sauce also adds protein and enhances the umami flavors.
- → Can I freeze mushroom and barley soup?
Yes, this soup freezes well for up to 3 months. The barley may become slightly softer after freezing and reheating, but the flavor remains excellent. Cool completely before transferring to freezer-safe containers, leaving some space for expansion.