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Mushroom Barley Soup
4.5 from 333 votes

Mushroom Barley Soup

Mushroom Barley Soup combines barley, a variety of vegetables, and mushrooms in a savory broth for a hearty and comforting meal. The barley is cooked until tender and added to a sautéed mix of onion, garlic, carrots, celery, and mushrooms, along with vegetable broth and fresh herbs. The soup is simmered to meld flavors and seasoned with salt and pepper to taste.

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 20 mins
Course: Soup
Cuisine: American, Vegetarian

Ingredients

  • 1 cup barley
  • 1 tablespoon olive oil
  • 1 yellow onion chopped, large
  • 2 cloves garlic minced
  • 2 carrot peeled and diced
  • 2 celery diced, stalks
  • 1 white button mushrooms sliced, 16 oz package
  • 3 vegetable broth low sodium, 15 ounce cans
  • 1 cup water
  • 2 bay leaf
  • 2 tablespoons thyme minced, fresh
  • salt to taste
  • black pepper to taste

Instructions

    Cup of Yum
  1. In a medium pan, bring 4 cups of water and the 1 cup of barley to a boil. Cover, reduce heat to medium-low, and simmer for 30-40 minutes, or until the barley is soft. You can make this the night before.
  2. Heat the olive oil in a large pot over medium heat. Add the onion and garlic. Cook until soft. Add the carrots and celery and cook until tender, about 5 minutes. Add the sliced mushrooms and cook until they are soft. Add the vegetable broth, water, bay leaves, and fresh thyme. Simmer for about 10 minutes. Stir in the cooked barley and cook for 15 minutes or so.
  3. Remove the bay leaves. before serving. Add salt and pepper to taste. Serve hot.