There is nothing quite like a steaming bowl of soup on a chilly winter afternoon. You walk inside, and the house smells like savory mushrooms and fresh herbs. This Barley and Mushroom Soup is the ultimate cozy hug in a bowl for your family.
It delivers a deep, rich flavor without any complicated techniques. You will love how the chewy barley makes every spoonful feel substantial and satisfying. It is exactly what you need when you want something warm and nourishing right now.
Why This Recipe Is a Winner
This recipe is a total winner for your wallet and your busy schedule. It uses simple pantry staples to create a deep, restaurant-quality flavor at home. The pearl barley adds a wonderful texture that keeps everyone full for hours. It is the perfect budget-friendly comfort food for any night of the week.
Simple Method
Making this soup is incredibly straightforward and very stress-free. You mostly just let the pot simmer on the stove while you relax. Even if you are a beginner in the kitchen, you can do this. You simply sauté, stir, and wait for the savory magic to happen in your pot.
Simple Ingredients
Most of these items are likely already sitting in your pantry or fridge. Using fresh seasonal mushrooms makes a big difference in the final taste.
- 1 cup pearl barley, rinsed
- 1 lb mixed mushrooms (cremini, shiitake, and button), sliced
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 large yellow onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 tablespoon soy sauce
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 2 tablespoons fresh parsley, chopped
Step-by-Step
- Heat olive oil and butter in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Add the sliced mushrooms and sauté until they have released their moisture and turned golden brown, approximately 10 minutes.
- Add the onion, carrots, and celery to the pot. Sauté for 5-7 minutes until the onions are translucent.
- Stir in the minced garlic and dried thyme; cook for 60 seconds until fragrant.
- Add the rinsed pearl barley and stir to coat in the oil and aromatics.
- Pour in the vegetable broth and soy sauce. Bring the mixture to a boil.
- Reduce heat to low, cover the pot, and simmer for 40 to 45 minutes, or until the barley is tender.
- Season with salt and black pepper. Stir in fresh parsley before serving.
Best Ways to Enjoy It
Serve this soup in your favorite big ceramic bowls for a rustic feel. It pairs perfectly with a thick slice of buttered sourdough bread for dipping. You can also add a small side salad for a fresh, crunchy contrast. Set the table, light a candle, and enjoy a quiet evening with your loved ones.
Keep It Fresh
This soup actually tastes even better the next day. The barley continues to soak up those delicious savory flavors while it sits. Store leftovers in an airtight container in your fridge for up to four days. It is a fantastic option for easy weekday lunches at the office. Simply reheat it on the stove with a splash of extra broth.
Tips for Best Results
- Don’t skip browning the mushrooms as this creates the deep base flavor.
- Avoid overcooking the barley or it may become too mushy in the broth.
- Use tamari instead of soy sauce if you need a gluten-free option.
- Rinse your barley thoroughly under cold water before adding it to the pot.
- For a winter gathering, double the batch to feed a larger crowd easily.
- Add a splash of heavy cream at the end for a richer texture.
Ways to Switch It Up
- Add a handful of fresh spinach at the very end for extra nutrition.
- In the spring, swap the carrots for some chopped fresh asparagus spears.
- Swap the dried thyme for fresh rosemary for a more piney aroma.
- Use maple syrup instead of soy sauce for a hint of sweetness.
Common Questions
Can I use quick-cooking barley?
Yes, you can use quick barley if you are in a rush. Just reduce the simmering time to about 10 or 15 minutes. Check the package directions for the exact timing to ensure it stays tender.
Is this soup freezer-friendly?
It freezes well, but the barley will absorb more liquid as it thaws. You may need to add a cup of broth when you reheat it. It stays fresh in the freezer for up to three months.
I hope this cozy Barley and Mushroom Soup brings a little extra warmth to your winter table. It is a simple joy that makes any cold night feel special. Happy cooking!
— Lidia
Ingredients
- 1 cup pearl barley, rinsed
- 1 lb mixed mushrooms (cremini, shiitake, and button), sliced
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 large yellow onion, diced
- 2 medium carrots , diced
- 2 stalks celery , diced
- 3 cloves garlic , minced
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 tablespoon soy sauce
- 1/2 teaspoon black pepper
- 1 teaspoon sal t
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat olive oil and butter in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Add the sliced mushrooms and sauté until they have released their moisture and turned golden brown, approximately 10 minutes.
- Add the onion, carrots, and celery to the pot. Sauté for 5-7 minutes until the onions are translucent.
- Stir in the minced garlic and dried thyme; cook for 60 seconds until fragrant.
- Add the rinsed pearl barley and stir to coat in the oil and aromatics.
- Pour in the vegetable broth and soy sauce. Bring the mixture to a boil.
- Reduce heat to low, cover the pot, and simmer for 40 to 45 minutes, or until the barley is tender.
- Season with salt and black pepper. Stir in fresh parsley before serving.
