The Best Mushroom Barley Soup Recipe
User Reviews
5
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Prep Time
5 mins
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Cook Time
45 mins
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Total Time
50 mins
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Servings
6 servings
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Calories
203 kcal
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Course
Main Course, Soup
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Cuisine
Mediterranean, Persian
The Best Mushroom Barley Soup Recipe
Description
The Best Mushroom Barley Soup combines diced onions, garlic, celery, and carrots sautéed until softened, then incorporates turmeric, tomato paste, salt, black pepper, and sliced white mushrooms. Pearl barley and water or broth are added and simmered for up to an hour until the barley is tender, creating a thick, hearty soup with earthy mushroom notes and subtle warmth from turmeric.
Finishing with chopped parsley and fresh lemon juice lifts the flavors, introducing herbal brightness and slight acidity that balance the soup's richness. The mix of tender vegetables and chewy barley offers diverse textures in a warming broth.
This soup is well suited as a wholesome lunch or light dinner. It stores refrigerated for up to five days and can also be frozen for up to three months. Thaw overnight in the fridge and reheat gently with added water or broth to adjust consistency and maintain texture.
Various mushroom types like baby bella or shiitake can be used but avoid canned mushrooms, as their texture does not suit this soup. Quick-cooking barley reduces simmer time to 10-15 minutes. Adjust liquid as needed during cooking for desired thickness.
Ingredients
- 2 tbsp olive oil extra virgin
- 1 large onion diced
- 3 cloves garlic minced
- 3 celery diced, stalks
- 2 carrot diced
- 1/2 tsp Turmeric
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tbsp tomato paste
- 16 oz white mushrooms cleaned and sliced
- 1 cup pearl barley
- 1 cup parsley chopped
- lemon juice of
Instructions
- Heat the olive oil in a heavy bottom pot such as a Dutch oven over medium heat. Saute the onion until translucent. Add in the garlic, celery and carrots and cook for 5 to 10 minutes.
- Add in the turmeric, salt, black pepper and tomato paste. Stir to combine. Add the mushrooms and give it a good stir.
- Add the pearl barley and 7 cups of water (or broth) and bring it to a simmer. Cover with a lid and cook for 45 minutes to one hour until the barley is fully cooked. Check after 30 minutes and if the soup is too thick, add a bit more water or broth.
- Stir in the chopped parsley and freshly squeezed lemon juice right before serving.
Notes
- Use fresh baby bella, crimini, or shiitake mushrooms; avoid canned mushrooms for texture quality.
- If using quick barley, reduce cooking time to 10–15 minutes accordingly.
- Store leftovers refrigerated up to 5 days; reheat in a saucepan with added broth or water.
- Freeze cooled soup in airtight containers for up to 3 months; thaw in fridge overnight before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 203 kcal
% Daily Value*
| Calories | 203kcal | 10% |
| Carbohydrates | 35g | 12% |
| Protein | 7g | 14% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 438mg | 18% |
| Potassium | 536mg | 11% |
| Fiber | 8g | 32% |
| Sugar | 4g | 8% |
| Vitamin A | 4298IU | 86% |
| Vitamin C | 19mg | 21% |
| Calcium | 44mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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