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A bowl of mushroom barley soup with visible slices of mushrooms, diced carrots, potato chunks, barley, and herbs in a clear broth, served in a white bowl with a green and blue floral pattern.
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5 from 2 votes

Easy Mushroom Barley Soup | Hearty and Delicious

Hearty mushroom barley soup recipe made with porcini, vegetables, and herbs. A rich, comforting, easy soup recipe perfect for cozy weeknight dinners.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Soup
Cuisine: World
Keyword: Barley
Servings: 8
Calories: 138kcal

Equipment

Ingredients

  • 3 tablespoons Olive oil
  • 1 Onion chopped
  • 3 cloves Garlic crushed
  • 2 stalks Celery chopped
  • 2 Carrots diced
  • 1 Potato diced
  • 300 g White button mushrooms
  • 2 oz Dried porcini mushrooms read notes
  • 1 cup Pearl barley rinsed
  • 10 cups Water or vegetable stock
  • Salt to taste
  • Pepper to taste
  • 1 teaspoon cumin
  • 2 teaspoons thyme
  • 2 tablespoons Parsley chopped (optional)
US Customary - Metric

Instructions

  • Soak the dried mushrooms: Place the porcini mushrooms in a bowl and pour 1–2 cups of hot water over them. Let soak for 20 minutes to soften and release flavor. Don't throw away the liquids.
  • Start the soup base: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until lightly golden, 3–4 minutes. Add the garlic, celery, and carrots; cook for another 3–4 minutes.
  • Cook the fresh mushrooms: Add the white button mushrooms to the pot and cook until they release their moisture and soften, 8–10 minutes.
  • Prepare the porcini mushrooms: Use a slotted spoon to lift the soaked porcini out of the bowl, letting all the soaking liquid drip directly into the pot. Chop the mushrooms and add them to the pot. Then pour all of the remaining soaking liquid from the bowl into the pot. Don’t discard any of it, as it adds rich mushroom flavor.
  • Add barley & potatoes: Add the diced potato and rinsed pearl barley. Pour in the remaining mushroom soaking liquid along with the 2.5 L of water or stock.
  • Season & simmer: Season with salt, pepper, cumin, and thyme. Bring to a boil, then reduce hethe at to low, cover, and simmer for 20–25 minutes, or until the barley is al dente and the vegetables are tender.
  • Finish: Taste and adjust seasoning. Turn off the heat and stir in chopped parsley, if using. Serve warm.

Video

Notes

  • Barley: Pearl barley cooks faster than hulled barley. If using hulled barley, simmer 15–20 minutes longer. Rinse barley well to remove excess starch and prevent cloudiness.
  • Dried Mushrooms:  Porcini add deep umami flavor, highly recommended. If you can’t find them, substitute dried shiitake, any other dried mushrooms that you like, or increase fresh mushrooms.
  • Fresh Mushrooms: Any mix of mushrooms works: cremini, portobello, oyster, or shiitake.
  • Broth Options: Water works well because the dried mushrooms add richness, but vegetable or chicken stock gives an even deeper flavor. the soup becomes too thick (barley absorbs liquid as it sits), simply add more water or stock.
  • Storage:
    • Fridge: Keeps 3–4 days. Barley will continue absorbing liquid; add water or stock when reheating. 
    • Freezer: Freezes well for up to 3 months, but the barley will soften more after thawing. If you plan to freeze, cook barley separately and add when serving.

Nutrition

Calories: 138kcal | Carbohydrates: 30g | Protein: 5g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Sodium: 83mg | Potassium: 400mg | Fiber: 6g | Sugar: 3g | Vitamin A: 2699IU | Vitamin C: 6mg | Calcium: 38mg | Iron: 1mg