Mushroom Barley Soup
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You’ll love how this mushroom barley soup combines delicious mushrooms and chewy barley simmered in a rich and spicy tomato broth. It’s SO cozy, satisfying, and downright delicious.
What more could you ask for in a winter meal?
I’m all about soups during these cold months, and this terrific vegan recipe is just perfect for when I crave a flavorful and warming pot of soup for dinner.
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Here’s a mushroom barley soup that is so good, spicy, and boldly flavored. I served mine with crusty bread and shaved parmesan cheese, and I coulnd’t stop eating it, seriously!
The recipe starts by sautéing onion, carrot, and celery (aka soffritto) until soft and sweet. Then, I add a generous amount of mushrooms (portobello and shitake), which are sautéed until brown. Next, it’s time to stir in the garlic and add the rest of the ingredients, including amazing flavor boosters like smoked paprika and chili flakes, for a subtle heat.
And together, all of those savory ingredients simmered on the stove to make a full-flavored, robust soup sure to please everyone.
Finish with fresh parsley, crusty Italian-style panini rolls or homemade focaccia; you‘ll have the perfect warming weeknight dinner for fall and winter days!
List of the ingredients
- Pearl barley
- Mushrooms
- Onion, garlic, celery, carrot
- Herbs & spices
- Tomato paste
- Extra virgin olive oil
- Salt & pepper
How to make mushroom barley soup
(Note: this is a quick description; the full recipe is at the bottom of the page)
- Rinse, drain, pat dry, and chop the mushrooms (don’t soak them). Set aside.
- Saute onion, carrot, and celery (soffritto) in olive oil until soft.
- Stir in the mushrooms and seasoning, and cook until they brown, about 8-10 minutes. Salt and pepper draw out moisture from the mushrooms and add flavor.
- Next, stir in the garlic in the last minute of cooking time to prevent it from getting burnt, then add the rest of the ingredients.
- Bring to a boil, reduce to a simmer, and cook until the barley is tender but still chewy and not too soft.
- Stir in the fresh parsley, taste, adjust the seasoning, and serve with freshly ground black pepper, easy no-knead bread, black pepper focaccia, or crostini for a delicious, comforting meal any day of the week!
Recipe Notes
Mushroom barley soup ingredients
Soffritto: The recipe starts with a flavor combination of onion, carrot, and celery. It’s a classic flavor base for soups, sautéed in olive oil to soften.
Mushrooms: I love a combination of shitake and portobello mushrooms for this recipe, but you can combine your favorite varieties, including more budget-friendly mushrooms.
Garlic: It brings so much flavor!
Barley: We use pearl barley (or pearled barley), which is different from hulled barley, which takes longer to cook. Pearl or pearled barley simply means the outer husk and some of the bran have been removed, resulting in a paler grain that cooks faster. Barley is not gluten-free.
Spices & herbs: This recipe uses a pantry mix of smoked paprika and chili flakes for depth of flavor and a combination of dried thyme and rosemary that you can substitute with Italian herb seasoning. To finish, fresh parsley for a bright, aromatic flavor.
Tomato paste: You need just a small amount to add a savory taste that deepens the overall flavor of the broth.
Broth: The recipe uses low-sodium vegetable broth, but you can use your favorite broth. Adjust the seasoning accordingly since some broth can be pretty salty.
Salt & pepper: Adjust the seasoning as needed before serving. Add more salt and pepper to make the final flavor pop.
Storage & Leftovers
This mushroom and barley soup leftovers keep well in the fridge for 4 days, and freezes very well, too. I suggest dividing the soup into single portions, cooling it completely in the refrigerator overnight, and then transferring it to the freezer. I use this type of glass container to freeze every soup and sauce!
Note: Barley absorbs the broth when left sitting in a pot after cooking. You might need to add extra water or broth when reheating it. If the pot is hot or warm, barley will keep cooking and lose its chewy texture.
If you love barley
The nutritious whole grain is inexpensive, has a delicious chewy texture, and is packed with fiber that makes you feel fuller for longer. It’s truly the perfect ingredient for recipes like this vegan soup or vegetable barley soup and also this summer salad, another family’s fav!
More hearty soups you’ll love!
- The best white bean soup
- Vegetarian barley soup
- Vegan mushroom soup
- Potato carrot soup
- White bean and kale soup
- Mediterranean soup
- Pinto bean soup
- White bean & tomato soup
- Tomato chickpea soup
If you are a soup lover, don’t forget to check out my vegan recipes here!
If you try this mushroom and barley soup, let me know! Leave a comment, rate it, or tag a photo #theclevermeal on Instagram.
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Mushroom Barley Soup
Ingredients
- 1 ½ tablespoon extra virgin olive oil
- 1 medium-sized onion, diced
- 1 carrot, diced
- 1 celery rib, diced
- 1 lb (450 grams) Mushrooms (I mixed portobello and shitake)
- 3 garlic cloves, minced
- 1 cup (180 grams) pearled barley, rinsed and drained
- ¼ cup tomato paste
- 5 cups 1.2 L low-sodium vegetable broth
- ½ teaspoon thyme
- ½ teaspoon rosemary
- ½ teaspoon smoked sweet paprika
- ¼ teaspoon chili flakes, or more if you like
- 1 teaspoon salt, or more to taste
- ⅛ teaspoon black pepper
- 2-3 tablespoon fresh parsley, chopped
Instructions
- Rinse the mushrooms with cold water to remove any dirt or debris, and pat dry with paper towels (do not soak them). Slice half of the mushrooms and roughly chop the other half. Set aside
- Heat the olive oil over medium-high heat in a large soup pot or Dutch oven. Add the diced onion, carrot, and celery, and cook for about 5 minutes.
- Add the mushrooms and a good pinch of salt and pepper. Cook, stirring regularly, until the mushrooms start to brown, about 10 minutes. Stir in the garlic at the last minute of the cooking time (if you add it earlier, it might turn bitter).
- Add the barley, tomato paste, broth, herbs, spices, salt, and pepper. Bring to a boil, then reduce to a simmer; cook covered with a lid for about 20 minutes. After this time, check the barley for doneness. It should be tender but still chewy to the bite and not too soft or mushy.
- Remove from the heat, stir in the fresh parsley, and season to taste if needed. Add a touch of broth if you prefer a thinner consistency. Serve it with crusty bread, more freshly ground black pepper, and shaved parmesan (if you don't keep it vegan). Enjoy!
Hi Katia:
Your Mushroom Barley soup was so delicious! We had it for a few nights and gave it a 5 star plus rating. The barley really soaks up the broth, so I made sure I had extra. Thank you for sharing.