Mushroom Barley Soup

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Mushroom Barley Soup is a simple one pot soup made with pearl barley, mushrooms, onions, carrots and tomatoes. The dried herbs add a mild herby flavor, the barley gives a natural thickness and the mushrooms add a nice umami taste. The soup cooks until the barley becomes tender and slightly chewy. You can enjoy it hot or warm with a garnish of fresh herbs.

Prep Time15

Cook Time45

Total Time1

Course: Soup, Starters

Cuisine: World

Diet: Vegan

Difficulty Level: Moderate

Servings:

Calories: 249kcal

Author: Dassana Amit

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

US Customary - Metric

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.

Nutrition