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Mushroom Barley Soup
5 from 51 votes

Mushroom Barley Soup

Mushroom Barley Soup combines sautéed onions, carrots, celery, garlic, and baby bella mushrooms simmered with pearled barley in vegetable broth. Seasoned with oregano, thyme, tamari, and fresh spinach, it results in a hearty, earthy soup with tender grains and leafy greens.

Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
Servings: 8
Calories: 168 kcal
Course: Soup
Cuisine: American

Ingredients

  • 2 Tablespoons olive oil
  • 1 yellow onion peeled and diced
  • 1 ½ cup carrot peeled and chopped
  • 1 cup celery chopped
  • 3 garlic minced, cloves
  • 16 oz baby bella mushroom sliced
  • 1 teaspoon oregano dried
  • 1 teaspoon thyme dried
  • 1 bay leaf
  • 1 teaspoon black pepper plus more to taste
  • 1 teaspoon salt plus more to taste, sea salt
  • 6-8 cups vegetable broth plus more if desired, low-sodium
  • 1 cup pearled barley uncooked
  • 2 Tablespoons tamari or coconut aminos
  • 2-3 cups baby spinach roughly chopped
  • parsley for serving, fresh leaves

Instructions

    Cup of Yum
  1. In a large pot or Dutch oven, add the oil and heat over medium-high heat to warm. Add the onion, carrots and celery and sauté for about 7 minutes, or until vegetables begin to soften. Stir intermittently. Add the garlic and sauté for another 1 to 2 minutes.
  2. Add mushrooms and cook for an additional 5-6 minutes, until mushrooms start to cook down.
  3. Add dried oregano, dried thyme, bay leaf, pepper and salt, stir to combine and cook for an additional 1-2 minutes.
  4. Add vegetable broth and barley. Bring the mixture to a rolling boil, reduce heat to a simmer and cover. Cook for about 30 minutes, until barley is cooked.
  5. Add tamari and spinach, stir and cook for an additional 2-3 minutes, until spinach wilts.
  6. Remove bay leaf and season to taste. Serve warm topped with fresh parsley and a side of crusty bread, if desired.

Notes

  • Allow the soup to cool fully before storing it in airtight containers for best preservation.
  • Refrigerate leftovers for up to one week and freeze for up to three months.
  • When reheating frozen soup, thaw in the refrigerator overnight and warm thoroughly on the stovetop or microwave.

Nutrition Information

Serving 1/8 recipe Calories 168kcal (8%) Carbohydrates 29g (10%) Protein 6g (12%) Fat 4g (6%) Saturated Fat 1g (5%) Monounsaturated Fat 2g (10%) Sodium 703mg (29%) Potassium 539mg (11%) Fiber 5g (20%) Sugar 4g (8%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 168

% Daily Value*

Serving 1/8 recipe
Calories 168kcal 8%
Carbohydrates 29g 10%
Protein 6g 12%
Fat 4g 6%
Saturated Fat 1g 5%
Monounsaturated Fat 2g 10%
Sodium 703mg 29%
Potassium 539mg 11%
Fiber 5g 20%
Sugar 4g 8%

* Percent Daily Values are based on a 2,000 calorie diet.