Mushroom Barley Soup Recipe

Overview

This mushroom barley soup is a hearty, savory one-pot meal with tender barley, deeply browned mushrooms, carrots, celery, and herbs. The mushrooms are cooked until their moisture evaporates before the broth is added, which gives the soup a fuller flavor instead of a watery one.

Pearl barley simmers directly in the broth and thickens the soup as it cooks. Serve it hot with crusty bread, or add a simple green salad for a complete meal. The soup also keeps well, although the barley will continue absorbing broth as it sits.

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, finely diced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 16 ounces cremini or white button mushrooms, cleaned and sliced
• 3 garlic cloves, finely chopped
• 1 teaspoon dried thyme
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1 cup pearl barley, rinsed and drained
• 6 cups low-sodium vegetable or chicken broth
• 1 cup water
• 2 bay leaves
• 1 tablespoon soy sauce
• 1 tablespoon lemon juice
• 2 tablespoons chopped fresh parsley, for serving

How to make it

1. Prepare the vegetables. Dice the onion, carrots, and celery into small, evenly sized pieces so they soften at the same rate. Wipe the mushrooms clean with a damp towel and slice them about 1/4 inch thick. Rinse the barley in a fine-mesh strainer until the water runs mostly clear.

2. Soften the aromatics. Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the onion, carrots, celery, salt, and pepper. Cook for 6 to 8 minutes, stirring occasionally, until the onion looks translucent and the carrots have started to soften.

3. Brown the mushrooms. Add the sliced mushrooms and increase the heat to medium-high. Cook for 8 to 10 minutes, stirring every minute or two. At first, the mushrooms will release a noticeable amount of liquid; keep cooking until that liquid has evaporated and the mushrooms have developed lightly browned edges. If the pot is crowded, cook the mushrooms in two batches so they brown instead of steam.

4. Add the garlic and herbs. Stir in the garlic and dried thyme. Cook for 30 to 60 seconds, just until the garlic smells fragrant. Do not let it become dark brown, since burnt garlic can make the broth bitter.

5. Add the barley and broth. Stir in the rinsed barley, broth, water, bay leaves, and soy sauce. Scrape the bottom of the pot with a wooden spoon to loosen any browned mushroom bits.

6. Simmer until tender. Bring the soup to a boil, then reduce the heat to low. Partially cover the pot and simmer for 35 to 45 minutes, stirring every 10 minutes so the barley does not settle and stick. The soup is ready when the barley is plump and tender with a pleasant chew, not hard in the center, and the carrots can be pierced easily with a fork.

7. Finish and season. Remove the bay leaves. Stir in the lemon juice, then taste the broth. Add more salt, pepper, or lemon juice as needed. If the soup is thicker than you prefer, stir in 1/2 to 1 cup hot water or broth. Sprinkle with parsley and serve.

Expert tips

• Use pearl barley for this timing. Hulled barley takes considerably longer to cook and may need extra liquid and simmering time. If using hulled barley, follow the package directions and expect a chewier result.
• Do not rush the mushrooms. They should look smaller and lightly browned before you add the broth. If they still look pale and wet, keep cooking for another few minutes.
• For a vegetarian soup, use vegetable broth and a vegetarian-certified soy sauce or tamari. For a gluten-free version, use certified gluten-free tamari and replace the barley with rinsed brown rice, adjusting the cooking time according to the rice package.
• For a creamier texture, blend 1 cup of the finished soup and stir it back into the pot. This thickens the broth without adding cream.
• If the soup becomes too thick, add hot broth or water a little at a time. Barley continues to absorb liquid as the soup cools, so loosen leftovers before reheating.
• If the barley is still firm after 45 minutes, keep the soup at a gentle simmer and add 1/2 cup hot water or broth if the pot looks dry. Cooking time varies slightly with the barley and the strength of the simmer.

Serving and storage

Serve the soup hot with chopped parsley, black pepper, and crusty bread. A small squeeze of lemon at the table can brighten a rich, earthy broth. For another mushroom-focused meal, try this spinach mushroom frittata recipe, which uses a different method to cook mushrooms until their excess moisture evaporates.

Cool leftovers promptly in shallow containers, then refrigerate them within 2 hours. Store the soup in the refrigerator for up to 4 days. Reheat it gently on the stovetop or in the microwave until steaming hot throughout, adding broth or water to restore the original consistency. The soup can also be frozen for up to 3 months, although the barley may become softer after thawing. Thaw it in the refrigerator overnight and reheat with extra broth as needed.

Frequently asked questions

Can I make mushroom barley soup ahead of time?

Yes. The soup can be made up to 4 days ahead and refrigerated. The barley will absorb more broth as it sits, so add water or broth while reheating until the soup reaches your preferred consistency.

Should I cook the barley before adding it to the soup?

No. Pearl barley can be rinsed and added directly to the simmering broth. It usually becomes tender in about 35 to 45 minutes, depending on the barley and how steadily the soup simmers.

Why is my mushroom barley soup too thick?

Barley continues absorbing liquid after cooking, especially overnight. Stir in hot broth or water a little at a time while reheating until the soup loosens.

Can I use different mushrooms?

Yes. White button, cremini, shiitake, oyster, or a combination will work. Remove tough shiitake stems, and slice larger mushrooms evenly so they cook at the same rate.

Can I freeze mushroom barley soup?

Yes, but the barley may soften and absorb more liquid after thawing. Freeze cooled soup in airtight containers for up to 3 months, thaw it in the refrigerator, and add broth or water while reheating.

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