5 from 12 votes
The Best Mushroom Barley Soup Recipe
This mushroom barley soup features a hearty blend of sautéed vegetables, mushrooms, turmeric, and pearl barley simmered in water or broth. The result is a comforting soup with earthy flavors from fresh mushrooms and a tender, chewy barley texture. Fresh parsley and lemon juice added at the end provide brightness and freshness. It’s a nourishing option that reheats well and can be made ahead or frozen for later meals.
Prep Time
5 mins
Cook Time
45 mins
Total Time
50 mins
Servings:
6
servings
Calories:
203 kcal
Course:
Main Course, Soup
Cuisine:
Mediterranean, Persian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 203
% 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.