Mushroom Barley Soup Recipe
Mushroom Barley Soup is a hearty one pot soup made with pearl barley, mushrooms and a few basic vegetables. It has a mild earthy and umami taste with a soft chew from the barley and a gentle tang from the tomatoes. The soup thickens naturally as the barley cooks, so you get a warm, comforting and high-on-flavors soup without using any cream or flour. It’s an easy meal you can serve for lunch or dinner.
Get To Know Mushroom Barley Soup
I have been drinking Barley Water since my childhood, so barley has always been a familiar grain for me. When I wanted to include more barley in my meals, I started making this Mushroom Barley Soup, barley tea and even barley salad.
I usually make the soup with whatever vegetables I have at home, but I like it most with mushrooms because they add a nice umami taste.
If you’re not a fan of mushrooms, you can skip them and add any vegetables you prefer to make a simple Vegetable Barley Soup.
Table of Contents
This soup is a hearty and healthy plant-based soup that cooks easily in one pot. You only need basic vegetables like carrots, onions and tomatoes along with mushrooms and pearl barley.
Barley gives this soup a natural thickness. As it cooks, the starch releases and makes the broth creamy without adding any flour or cornstarch.
I use pearl barley because it cooks faster and works well for weekday meals. If you prefer hulled barley, soak it for a few hours to reduce the cooking time. Hulled barley takes longer to cook but has more fiber.
This Mushroom Barley Soup recipe uses dried herbs like thyme, rosemary, parsley and basil. These add a nice herby flavor and pair well with mushrooms. If you have fresh herbs, you can add them at the end for extra freshness.
For a stronger umami flavor, you can use dried shiitake mushrooms. They add a deep savory taste. Fresh button mushrooms work perfectly too. To know more about different varieties of mushrooms, have a look at my post on Types of Mushrooms.
You can customize the soup with vegetables you have at home. Try adding peas, green beans, sweet corn, broccoli, cauliflower or potatoes.
I usually make this Mushroom Barley Soup with plain water, but you can use low-sodium vegetable stock or a homemade Vegetable Stock. A stock or broth gives a richer taste, though the soup tastes good even with water.
The soup thickens as it cools because of the barley. If you want a thinner consistency while serving, stir in a splash of hot water or hot stock.
More Hearty & Comforting Soups To Try
How to Make Mushroom Barley Soup
1. Rinse ½ cup pearl barley (100 grams) in a strainer a few times with fresh water. Drain all the water and set the rinsed barley aside. Chop all the vegetables and mushrooms.
2. Heat 2 tablespoons extra virgin olive oil in a pot and keep heat on low or medium-low.
Add ½ cup finely chopped onions, ½ teaspoon finely chopped garlic , ⅓ to ½ cup chopped carrots and 1 bay leaf (or swap with tej patta)
If using celery, add ¼ cup chopped celery at this stage.
3. Sauté until onions soften and turn translucent.
4. Add 1 cup chopped tomatoes and 3 cups sliced button mushrooms (300 grams).
5. Mix well.
6. Increase the heat to medium-low or medium and sauté for 4 to 5 minutes.
7. Add the rinsed barley, together with the dried herbs and seasonings listed below:
- ¼ teaspoon dried thyme
- ¼ teaspoon dried parsley
- ¼ teaspoon dried rosemary
- ¼ teaspoon dried basil
- ¼ teaspoon crushed black pepper
- salt as required
8. Pour 4.5 cups water or vegetable stock. Mix well.
9. Cover and simmer for 40 to 45 minutes on medium-low heat. Check in between.
When the barley is almost cooked, lower the heat so it doesn’t stick to the pan.
10. Once barley is almost cooked, adjust the consistency.
If the soup feels too thick, add ¼ to ½ cup hot water to adjust the consistency. Avoid adding too much water, as it can dilute the delicate flavors.
11. Cook until the barley is tender and well softened. When cooked well, barley becomes tender yet remains slightly chewy.
Note: Pre-soaked pearl barley takes about 30 to 35 minutes. Soaked hulled barley can take 1 hour or more and may need extra water.
12. Garnish Mushroom Barley Soup with fresh herbs like cilantro, parsley, mint, basil or chives and serve.
Serving Suggestions
Serve Mushroom Barley Soup hot or warm. Fresh herbs like parsley, mint, cilantro or chives add a nice flavor.
You can pair it with toasted bread, Garlic Bread, a simple Green Salad or a light Vegetable Sandwich or Cheese Sandwich.
For a complete meal, you can add cooked beans, chickpeas or extra vegetables to the soup. It also works as a starter before pasta dishes like White Sauce Pasta or Red Pasta.
It also pairs well with baked dishes like Baked Ziti, Lasagna or Eggplant Parmesan. You can serve it with rice-based dishes like Spanish Rice, Mushroom Rice or risotto.
Storage Suggestions
The Mushroom Barley Soup keeps well in the refrigerator for 1 to 2 days. Barley keeps absorbing liquid as it rests, so the soup becomes thicker.
You can loosen it with a little hot water or stock when reheating. Reheat on low heat so the barley does not stick.
Freezing is possible, but the barley becomes softer after thawing.
Dassana’s Recipe Notes
- Choosing barley: Pearl barley cooks faster and is ideal for everyday cooking. Hulled barley is more wholesome but needs soaking for some hours or overnight to reduce cooking time.
- Mushroom options: Fresh button mushrooms work well. You can also use fresh or dried shiitake mushrooms. Soak dried shiitake in hot water for 30 minutes, remove the tough stem and chop before adding.
- Vegetable additions: Use vegetables you already have. Potatoes, peas, cauliflower, broccoli, green beans or sweet corn all blend well with barley.
- Stock vs water: Use low-sodium vegetable stock or homemade vegetable stock in this Mushroom and Barley Soup if you want a deeper flavor. If using regular stock, adjust the salt as needed.
- Adjusting consistency: Barley thickens the soup naturally as it cooks. Add a splash of hot water or stock only if needed. Too much liquid will dilute the flavors in the Barley Soup.
Your Questions Answered
Is pearl barley the same as hulled barley?
No. Pearl barley is polished and cooks faster. Hulled barley is less processed and takes longer to soften but is more nutritious.
Can I skip mushrooms?
Yes. Replace them with cauliflower, parsnips, green beans, corn, potatoes or any mix of vegetables. The flavor will change but the soup still tastes good.
Can I add canned tomatoes?
Yes. Use 1 cup crushed canned tomatoes or whole peeled tomatoes with their juice.
Does Mushroom and Barley soup need any thickener?
No, you don’t need to add any thickener. As barley cooks, it releases starch that naturally thickens the soup. If it becomes too thick, you can loosen it with a little hot water or stock.
Can I make this soup in a pressure cooker or Instant Pot?
Yes. You can cook the soup in a pressure cooker or Instant Pot to save time. Barley softens faster under pressure, so reduce the cooking time. In a stovetop pressure cooker, cook for 12 to 15 minutes on medium heat. In an Instant Pot, pressure cook on high pressure for about 15 to 20 minutes and let the pressure release naturally.
Step by Step Photo Guide Above
Mushroom Barley Soup
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 bay leaf
- ½ teaspoon garlic – finely chopped
- ½ cup onions – finely chopped
- ⅓ to ½ cup carrots – chopped
- 1 cup tomatoes – chopped
- ½ cup or 100 grams pearl barley
- 3 cups or 300 grams button mushrooms – sliced or chopped
- ¼ teaspoon dried thyme
- ¼ teaspoon dried parsley
- ¼ teaspoon dried rosemary
- ¼ teaspoon dried basil
- ¼ teaspoon crushed black pepper or ground black pepper
- salt – as required
- 4.5 cups water or low-sodium vegetable stock or homemade stock, can add as required
- fresh herbs – mint, chives, parsley, cilantro or basil to garnish
Instructions
- Rinse the pearl barley with fresh water a few times and keep aside.
- Heat extra virgin olive oil in a pot and add onions, garlic, carrots, celery (if using) and a bay leaf.
- Sauté until the onions soften on a low to medium-low heat.
- Add tomatoes and mushrooms and sauté for 4 to 5 minutes on medium-low to medium heat.
- Mix in the rinsed barley, dried herbs, black pepper and salt.
- Pour water or stock.
- Cover pan with lid and simmer for 40 to 45 minutes on medium-low or medium heat or until the barley becomes soft and tender.
- Check the soup a few times as it cooks. When the barley is nearly done, lower the heat so it doesn’t stick.
- If the soup becomes too thick, add ¼ to ½ cup hot water to adjust the consistency, but avoid adding too much as it can dilute the flavors.
- Garnish with fresh herbs and serve hot or warm.
Serving Tips
- Serve Mushroom Barely Soup hot or warm with a sprinkle of fresh herbs.
- Pair with toasted bread or a light fresh salad. Adjust consistency with a little hot water if the soup thickens.
Storage Tips
- Store in the fridge for 1 to 2 days. The soup will thicken, so add a splash of hot water or stock when reheating.
- Freezing is possible, but the barley becomes softer once thawed.
Notes
- Hulled barley needs soaking and longer cooking time. Pearl barley cooks faster.
- Barley thickens the soup as it cooks and cools, so add a little hot water if needed.
- Use homemade vegetable stock or low-sodium stock for richer flavor.
- Add vegetables like potatoes, peas, beans or broccoli for more texture.
- Cook on medium-low to medium heat so the barley softens evenly and does not stick to the pan.
- Dried shiitake mushrooms give a stronger umami taste after soaking and chopping.
- The soup thickens after resting, so loosen it with a splash of hot water while reheating.
