Why You’ll Love This Mushroom Barley Soup
- It’s the ultimate comfort food. This soup is hearty, filling, and has that wonderful stick-to-your-ribs quality without being overly heavy. It’s the perfect antidote to a chilly, dreary day.
- The flavor is deeply, wonderfully savory. By using a mix of mushrooms and taking the time to brown them properly, we develop a rich, umami-packed base that tastes like it simmered for hours—because it does!
- It’s a meal-prep dream. This soup tastes even better the next day, and it freezes beautifully. Making a big pot means you have delicious, healthy lunches or dinners sorted for the week with zero extra effort.
- It’s surprisingly flexible. Don’t have cremini mushrooms? Use all button. Want to add greens? Toss in some spinach at the end. This recipe is a fantastic template you can make your own.
Ingredients & Tools
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 1.5 lbs mixed mushrooms (like cremini, shiitake, and oyster), cleaned and sliced
- 1 large yellow onion, finely chopped
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 tsp fresh thyme leaves (or ½ tsp dried)
- ½ cup dry white wine (like Sauvignon Blanc) or additional broth
- 1 cup pearl barley, rinsed
- 8 cups low-sodium vegetable or chicken broth
- 2 bay leaves
- 1 tbsp soy sauce or tamari (for extra umami)
- Kosher salt and freshly ground black pepper, to taste
- ¼ cup fresh parsley, chopped (for garnish)
Tools: A large Dutch oven or heavy-bottomed soup pot (at least 6 quarts), a wooden spoon, a sharp chef’s knife.
The key here is the mushroom variety—using a mix really builds a complex flavor base. And don’t skip the soy sauce at the end; it’s not for a soy taste, but to deepen the savory notes in a way that salt alone can’t. A little goes a long way!
Serves: 6 | Prep Time: 20 minutes | Cook Time: 1 hour 15 minutes | Total Time: 1 hour 35 minutes
Before You Start: Tips & Ingredient Notes
- Mushroom Mixology. While button mushrooms work fine, using a blend (cremini, shiitake, oyster) makes a world of difference. Shiitakes bring a deeper, smokier flavor, while oysters have a more delicate texture. It’s all about layering.
- To Rinse or Not to Rinse Barley? Always give your pearl barley a good rinse in a fine-mesh strainer under cold water. This washes away any dust and prevents the broth from getting overly cloudy or starchy too early on.
- Don’t Crowd the Pan. When browning the mushrooms, you might need to do it in two batches. If you pile them all in at once, they’ll steam and release their water instead of getting that beautiful, flavorful brown sear. Patience pays off here.
- The Power of Umami Boosters. The soy sauce is our secret weapon. It amplifies the savory flavor without being identifiable. If you’re avoiding soy, a teaspoon of tomato paste added with the veggies works wonders too.
How to Make Mushroom Barley Soup
Step 1: Brown the mushrooms. This is our flavor foundation! In your large Dutch oven or pot, heat the olive oil and 1 tablespoon of the butter over medium-high heat. Add half of the mushrooms in a single layer. Let them cook without stirring for 4-5 minutes, until they release their liquid and start to turn a deep golden brown. Give them a stir and cook for another 2-3 minutes until nicely browned. Transfer this first batch to a bowl and repeat with the remaining mushrooms. This two-batch process is the trick to getting that incredible, meaty flavor.
Step 2: Build the aromatic base. Reduce the heat to medium and add the remaining 2 tablespoons of butter to the now-empty pot. Once melted, add the chopped onion, carrots, and celery. Cook, stirring occasionally, for about 8-10 minutes, until the vegetables have softened and the onion is translucent. You’ll notice your kitchen starting to smell amazing. Now, add the minced garlic and thyme, and cook for just one more minute until the garlic is fragrant—be careful not to burn it!
Step 3: Deglaze and add the barley. Pour in the white wine (or broth) to deglaze the pot. Use your wooden spoon to scrape up all those delicious browned bits from the bottom of the pot—that’s pure flavor! Let it bubble for a minute or two until the alcohol smell cooks off. Then, stir in the rinsed pearl barley, making sure it’s well-coated in the vegetable mixture.
Step 4: Simmer to perfection. Return all the browned mushrooms (and any accumulated juices) to the pot. Pour in the broth, add the bay leaves, and bring everything to a boil. Once boiling, immediately reduce the heat to low, cover the pot with a lid slightly ajar, and let it simmer gently for about 50-60 minutes. You’ll want to give it an occasional stir to prevent the barley from sticking to the bottom.
Step 5: The final touches. After about 50 minutes, check the soup. The barley should be tender and plump, and the broth will have thickened considerably. Remove the pot from the heat. Fish out and discard the bay leaves. Stir in the soy sauce (or tamari). Now, taste it—this is crucial! Season generously with kosher salt and black pepper. The amount of salt needed will depend on how salty your broth was, so go slowly. Ladle into bowls and garnish with a generous sprinkle of fresh parsley.
Serving Suggestions
Complementary Dishes
- A thick slice of crusty, buttered sourdough — There’s nothing better for dunking and sopping up every last bit of that savory broth. The tang of the sourdough cuts through the richness beautifully.
- A simple, crisp side salad with a lemony vinaigrette — The bright, acidic punch of the salad provides a lovely contrast to the earthy, hearty soup, cleansing the palate between spoonfuls.
Drinks
- A glass of dry Riesling or Pinot Noir — The slight sweetness and acidity of a dry Riesling complement the mushrooms wonderfully, while a light-bodied Pinot Noir can match the earthiness without overpowering the soup.
- A crisp, malty lager — The clean, refreshing quality of a good lager is a fantastic pairing, especially if you’re enjoying this soup on a cozy night in.
Something Sweet
- A simple apple galette or a few baked apples — The warm, soft fruit and cinnamon notes are a classic, comforting way to end a meal centered around earthy flavors like mushroom and barley.
- Dark chocolate squares with sea salt — A little square of intense, slightly bitter chocolate is a perfect, simple finish that doesn’t require any baking but feels like a real treat.
Top Mistakes to Avoid
- Mistake: Skipping the mushroom-browning step. This is the single most important step for building flavor. If you just dump all the mushrooms in and let them steam, you’ll miss out on that deep, caramelized taste that makes this soup so special. I’ve rushed this before and the difference is noticeable.
- Mistake: Adding the barley without rinsing it. Unrinsed barley can make the broth excessively starchy and cloudy right from the start. A quick rinse keeps things clearer and helps the soup thicken at the right pace.
- Mistake: Underseasoning at the end. Soups with a lot of bulk like barley need a generous hand with salt and pepper. Taste it right at the end, after adding the soy sauce, and don’t be shy. The flavors need that boost to really sing.
- Mistake: Boiling too vigorously after adding the barley. Once you bring it to a boil, reduce the heat to a gentle simmer. A rolling boil can break down the barley too much and make the soup gluey.
Expert Tips
- Tip: Make it a day ahead. Honestly, this soup is at its absolute best on day two or three. The barley continues to absorb the broth, making it even thicker and more stew-like, and the flavors meld together perfectly. It’s the ultimate make-ahead meal.
- Tip: For a richer broth, use mushroom stock. If you can find it, using a mushroom-based broth instead of vegetable or chicken will intensify the mushroom flavor exponentially. It’s a game-changer for mushroom lovers.
- Tip: Add greens for a nutritional boost. Stir in a few handfuls of chopped kale or spinach during the last 5 minutes of cooking. It wilts perfectly and adds a lovely pop of color and extra nutrients.
- Tip: Freeze it right. This soup freezes beautifully for up to 3 months. Cool it completely, then portion it into airtight containers, leaving about an inch of space at the top for expansion. Thaw overnight in the fridge before reheating gently on the stove.
FAQs
Can I use a different grain instead of barley?
Absolutely! Farro would be a great substitute with a similar chewy texture and nutty flavor; just note the cooking time may vary. For a gluten-free option, brown rice or wheat berries work well, but they will take longer to cook—you might need to add more broth as they simmer. Quick-cooking grains like quinoa can be added in the last 15 minutes of cooking so they don’t turn to mush.
My soup got very thick overnight. What should I do?
This is totally normal! The barley continues to absorb liquid. Just thin it out with a bit of broth or water when you reheat it. Start with a half-cup, stir it in, and add more until it reaches your desired consistency. It’s actually a bonus—you can control how brothy or stew-like you want it.
Can I make this in a slow cooker or Instant Pot?
Yes to both! For a slow cooker, follow steps 1-3 on the stove (browning mushrooms and sautéing veggies), then transfer everything to the slow cooker with the broth and cook on Low for 6-7 hours. For an Instant Pot, use the Sauté function for steps 1-3, then add the broth and cook on High Pressure for 25 minutes, with a natural pressure release.
Is it possible to make this soup vegan?
Easily! Just use olive oil instead of butter for sautéing, and make sure your broth is a good-quality vegetable broth. The soy sauce is already vegan, and that’s our key umami booster. It will be just as hearty and delicious.
How long will leftovers keep in the fridge?
Stored in an airtight container, this soup will keep well in the refrigerator for 4-5 days. The flavors just keep improving. Always reheat it gently on the stove over medium-low heat, stirring occasionally, until piping hot.
Mushroom Barley Soup
Warm up with Mike's hearty Mushroom Barley Soup recipe! This easy, comforting meal is packed with savory, umami flavor. Perfect for a cozy dinner or meal prep.
Ingredients
Ingredients
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2 tbsp olive oil
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3 tbsp unsalted butter
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1.5 lbs mixed mushrooms (like cremini, shiitake, and oyster, cleaned and sliced)
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1 large yellow onion (finely chopped)
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2 medium carrots (peeled and diced)
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2 celery stalks (diced)
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4 cloves garlic (minced)
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1 tsp fresh thyme leaves (or ½ tsp dried)
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½ cup dry white wine (like Sauvignon Blanc or additional broth)
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1 cup pearl barley (rinsed)
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8 cups low-sodium vegetable or chicken broth
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2 bay leaves
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1 tbsp soy sauce or tamari (for extra umami)
-
Kosher salt and freshly ground black pepper (to taste)
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¼ cup fresh parsley (chopped, for garnish)
Instructions
-
Brown the mushrooms. This is our flavor foundation! In your large Dutch oven or pot, heat the olive oil and 1 tablespoon of the butter over medium-high heat. Add half of the mushrooms in a single layer. Let them cook without stirring for 4-5 minutes, until they release their liquid and start to turn a deep golden brown. Give them a stir and cook for another 2-3 minutes until nicely browned. Transfer this first batch to a bowl and repeat with the remaining mushrooms. This two-batch process is the trick to getting that incredible, meaty flavor.01
-
Build the aromatic base. Reduce the heat to medium and add the remaining 2 tablespoons of butter to the now-empty pot. Once melted, add the chopped onion, carrots, and celery. Cook, stirring occasionally, for about 8-10 minutes, until the vegetables have softened and the onion is translucent. You'll notice your kitchen starting to smell amazing. Now, add the minced garlic and thyme, and cook for just one more minute until the garlic is fragrant—be careful not to burn it!02
-
Deglaze and add the barley. Pour in the white wine (or broth) to deglaze the pot. Use your wooden spoon to scrape up all those delicious browned bits from the bottom of the pot—that's pure flavor! Let it bubble for a minute or two until the alcohol smell cooks off. Then, stir in the rinsed pearl barley, making sure it's well-coated in the vegetable mixture.03
-
Simmer to perfection. Return all the browned mushrooms (and any accumulated juices) to the pot. Pour in the broth, add the bay leaves, and bring everything to a boil. Once boiling, immediately reduce the heat to low, cover the pot with a lid slightly ajar, and let it simmer gently for about 50-60 minutes. You'll want to give it an occasional stir to prevent the barley from sticking to the bottom.04
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The final touches. After about 50 minutes, check the soup. The barley should be tender and plump, and the broth will have thickened considerably. Remove the pot from the heat. Fish out and discard the bay leaves. Stir in the soy sauce (or tamari). Now, taste it—this is crucial! Season generously with kosher salt and black pepper. The amount of salt needed will depend on how salty your broth was, so go slowly. Ladle into bowls and garnish with a generous sprinkle of fresh parsley.05
