Mushroom Barley Soup
Published Nov 19, 2025
Mushroom barley soup simmered with vegetables and pearl barley. Easy to make and holds up well for meal prep.
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Make a batch of my easy mushroom barley soup!
I make this mushroom barley soup a lot once the weather turns cold because it’s the kind of soup that actually fills you up. The mushrooms get a deep flavor after browning, and the barley makes it filling without needing anything else on the side. This mushroom barley soup is one of those recipes that just sits on the stove and does “its” thing while the barley softens, and the longer it simmers, the better it gets. I usually make a big pot and eat it for lunch through the week.
Happy Cooking!
– Yumna
Mushroom Barley Soup Ingredients
- Pearl barley: Make sure you get pearl barley at the store, not hulled barley. They look the same, but they have different cooking times. I don’t recommend using quick-cooking barley here. If you can’t find pearl barley, you can substitute farro. If you’re gluten-free, you can use brown rice or quinoa.
- Mushrooms: I use a combination of white button mushrooms and baby bella mushrooms in this mushroom barley recipe. You can also use cremini, shiitake, oyster, or portobello. Read my tips on how to slice mushrooms.
- Vegetable broth: Use homemade vegetable broth or buy low-sodium vegetable broth at the store.
- Yellow onion: You can use a white onion if that’s what you have. Here’s how to dice an onion.
- Carrots: Read my tips on how to dice carrots.
- Celery: Here’s how to dice celery.
- Garlic: Here’s a quick tutorial on how to mince garlic. You can also use frozen garlic.
- Tomato paste: If you don’t have tomato paste, use ketchup or a spoonful of marinara sauce as a substitute.
- Olive oil: You can substitute with avocado oil or another neutral oil.
- Soy sauce: Buy low-sodium soy sauce if you can. Tamari also works.
- Spices and seasonings: Dried thyme, paprika, salt, and pepper.
How to Make Mushroom Barley Soup
Mushroom Barley Soup Recipe
Ingredients
- 2 tablespoons olive oil
- 8 ounces white button mushrooms sliced
- 8 ounces baby bella mushrooms sliced
- 1 large onion diced
- 3 carrots diced
- 2 celery stalks diced
- 4 garlic cloves minced
- 2 tablespoons tomato paste
- 2 teaspoons dried thyme
- 1 teaspoon paprika
- 1 ½ teaspoon salt
- ½ teaspoon black pepper
- 8 cups low-sodium vegetable broth
- 1 tablespoon soy sauce
- 1 cup pearl barley
Instructions
- Heat the oil in a large pot over medium-high heat. Add the sliced mushrooms and cook until browned, 10–12 minutes.
- Stir in the onion, carrots, and celery, and cook until softened, about 5 minutes.
- Add the garlic, tomato paste, thyme, paprika, salt, and black pepper, and cook for 2 minutes, stirring often, until fragrant.
- Pour in the broth and soy sauce, then stir in the barley. Bring to a boil, reduce heat, and simmer uncovered for 45–50 minutes, until the barley is tender.
Equipment
Notes
- My Top Tip: Cook the barley separately. If you plan to have leftovers, I recommend keeping the barley separate from the soup and adding it to bowls as you serve them. Otherwise, the barley could get mushy in the fridge or freezer. Here’s how to cook barley on its own.
- Storage: Store the mushroom barley soup in an airtight container in the fridge for up to 4 days. Reheat in a pot on the stove over medium-low until warmed through. Or, reheat individual bowls in the microwave until warmed through.
- Freezing: Place the mushroom barley soup in an airtight, freezer-safe container. It’ll last in the fridge for up to 3 months, but the barley may lose some of its texture. Thaw in the fridge overnight and reheat in a pot on the stove over medium-low until warmed through.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Add extra protein. Stir in a can of white beans or chickpeas while simmering for more protein. If you’re not making vegetarian or vegan mushroom barley soup, shredded chicken is a nice option.
- Stir in some greens. Add a handful or two of kale, spinach, or Swiss chard during the last few minutes of simmering and stir until wilted.
- Give it a rich finish. Stir in a pat of butter, a splash of cream, or a swirl of olive oil before serving.
Recipe Tips
- Cook the barley separately. If you plan to have leftovers, I recommend keeping the barley separate from the soup and adding it to bowls as you serve them. Otherwise, the barley could get mushy in the fridge or freezer. Here’s how to cook barley on its own.
- Rinse your barley before cooking. This removes dust and excess starch for a fluffier, cleaner texture.
- Season in layers. Mushrooms need salt at multiple stages. Taste and season as needed after sautéing, after simmering, and before serving.
Serving Ideas
- Rolls: Homemade Dinner Rolls, French Bread Dinner Rolls, Garlic & Herb Skillet Dinner Rolls
- Salads: Massaged Kale Salad, Simple Green Salad, Roasted Beet Salad
- Sandwiches: Mozzarella Sandwich, White Bean Avocado Sandwich, Vegan Cauliflower Pita Sandwiches
FAQs
No, you can add uncooked barley. The recipe includes enough cooking time to cook the barley.
You can, but it’s not necessary. Soaking the barley overnight in a large bowl of cold water can help it cook faster. So if you do, keep an eye on it so you don’t overcook it.
Barley is naturally very starchy, which makes the grains sticky. Make sure you rinse it well before cooking to remove excess starch.
You probably didn’t simmer the soup for long enough. If the barley tastes tough, it needs more time on the stove.
Yes! Sauté the mushrooms and aromatics first, then add everything to the slow cooker. Cook on low for 6–7 hours or high for 3–4 hours.
