I’m thrilled to share one of my all-time favorite comfort meals with you today: Mushroom Barley Soup. This recipe has a special place in my heart, as it reminds me of cozy evenings spent with my family around the dinner table, especially during those chilly autumn and winter months. It’s one of those soups that feels like a warm hug in a bowl – nourishing and satisfying in every way. I remember my mom whipping up a big pot of this soup on those lazy Sundays when we had the whole family over. The smell of sautéed onions, carrots, and celery filling the house was a surefire way to get everyone to the kitchen. The hearty barley and earthy mushrooms provide such a unique flavor profile that it’s always been a hit in our household.
Now, I get to carry on the tradition by making this mushroom barley soup for my own family. It’s such a simple recipe, yet it feels like an indulgence every time we dig in. With its rich broth and wholesome ingredients, it’s a great way to sneak some veggies into the kids’ diet without them even realizing it! I’ve even made it with friends on a quiet night in, accompanied by some crusty bread and a glass of white wine. This recipe is a no-fuss, easy-to-follow guide that brings all the love and warmth of home-cooked goodness into your kitchen.
So, whether you’re making this on a crisp fall evening or looking for a comforting meal to share with loved ones, I encourage you to give this mushroom barley soup a try. Not only is it delicious, but it also makes your home smell incredible, reminding you of the cozy moments spent with family and friends. Let’s dive into this recipe and create some delicious memories together!
How to Make Mushroom Barley Soup
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Ingredients:
- 2 tbsp butter
- 1 large onion (finely diced)
- 3 large carrots (diced)
- 2 large celery ribs (finely diced)
- 16 oz mushrooms (sliced)
- 1 tsp salt (adjust to preference)
- 1 tsp ground black pepper (adjust to preference)
- 12 cups chicken broth (low sodium)
- 1 cup pearl barley
- 2 bay leaves
Directions:
- In a spacious pot, melt the butter over medium-high heat. Add the diced onions, carrots, and celery. Sauté these veggies until they’re tender, which should take about five minutes.
- Add the sliced mushrooms to the pot, seasoning them with salt and pepper to suit your taste. Cook the mushrooms until they have softened, usually between five to eight minutes.
- Pour the chicken broth into the pot, ensuring it covers the veggies. Rinse the pearl barley under cold water and add it along with the bay leaves to the soup mixture.
- Turn up the heat to bring the soup to a gentle boil. Once boiling, lower the heat and let it simmer gently until the barley is cooked through and tender, approximately 40 to 50 minutes. Enjoy your soup warm, savoring every spoonful!
Flexible Ingredient Options for Every Cook
If you’re missing an ingredient or catering to dietary preferences, fear not! You can swap the butter for olive oil to make it vegan. If you’re out of chicken broth, vegetable broth works just as well. You can also experiment with different mushroom varieties, like shiitake or cremini, to add a unique twist to the soup.
Best Ways to Store Mushroom Barley Soup Leftovers
To keep your mushroom barley soup fresh, store any leftovers in an airtight container in the refrigerator for up to three days. If you want to save some for later, this soup freezes quite well. Portion it into freezer-safe containers, and it will last in the freezer for up to three months. When ready to enjoy again, thaw in the refrigerator overnight and reheat on the stove.
Perfect Pairings for Mushroom Barley Soup
This hearty soup pairs beautifully with a slice of crusty sourdough or a warm baguette. For a bit of extra zest, try sprinkling some fresh parsley or a squeeze of lemon juice on top. You can also serve it alongside a simple green salad with a light vinaigrette to round out the meal.
Pro Tips for the Perfect Mushroom Barley Soup
For a thicker, creamier soup, consider blending a portion of the soup before serving. This will enhance the texture without altering the flavors. Another technique is to let the soup sit for a day before serving, as this allows the flavors to meld together beautifully. Don’t forget to season gradually and taste as you go.
Seasonal Twists for Mushroom Barley Soup
Embrace the seasons by incorporating other vegetables available at different times of the year. In spring, add some fresh peas or asparagus for a light touch. Summer calls for zucchini and bell peppers, while autumn and winter are perfect for root vegetables such as parsnips or sweet potatoes. Adjust the herbs to complement these seasonal changes.
FAQs:
Can I make this soup vegetarian?
Absolutely! To make this mushroom barley soup vegetarian, simply substitute the chicken broth with a rich vegetable broth. You can also add some additional herbs or spices to enhance the flavor profile and make up for the depth that chicken broth provides.
How can I make this soup gluten-free?
To enjoy a gluten-free version of this soup, you can replace the pearl barley with a gluten-free grain like quinoa or rice. Make sure to use a gluten-free broth as well. These substitutions will maintain the hearty texture and flavor of the soup without the use of barley.
What type of mushrooms should I use?
You can use a variety of mushrooms to tailor the soup to your liking. White button mushrooms offer a milder flavor, while cremini and shiitake provide a deeper, more intense taste. Feel free to mix and match different mushrooms to discover your favorite combination.
Can I add meat to this soup?
Yes, you can add meat to this mushroom barley soup for an extra protein boost. Diced chicken or turkey work well and can be added while the soup simmers. For a heartier option, consider adding cooked sausage or beef, adjusting cooking times as necessary.
Is it possible to make this soup ahead of time?
Making this soup ahead of time is a fantastic idea, as the flavors tend to develop and improve when allowed to sit. You can prepare it a day or two in advance and store it in the refrigerator. Reheat gently on the stove before serving to warm it through.
What other grains can I use instead of barley?
While barley is the traditional choice for this soup, you can experiment with other grains like farro, quinoa, or wild rice. Each grain will offer its unique texture and flavor, allowing you to personalize the soup to your taste preferences.

Mushroom Barley Soup
Equipment
- large pot
Ingredients
- 2 tbsp butter
- 1 large onion finely diced
- 3 large carrots diced
- 2 large celery ribs finely diced
- 16 oz mushrooms sliced
- 1 tsp salt (adjust to preference)
- 1 tsp ground black pepper (adjust to preference)
- 12 cups chicken broth low sodium
- 1 cup pearl barley
Instructions
- In a large pot over medium-high heat, melt the butter. Once melted, mix in the diced onions, carrots, and celery. Sauté until the vegetables are tender, approximately five minutes.
- Stir in the sliced mushrooms and season with salt and pepper. Allow the mixture to cook until the mushrooms soften, which takes about 5 to 8 minutes.
- Next, pour the chicken broth into the pot. Rinse the pearl barley under cold water and add it to the pot along with the bay leaves.
- Bring the soup to a rolling boil, then lower the heat and let it simmer until the barley becomes tender, roughly 40 to 50 minutes. Ladle into bowls, serve warm, and savor the flavors!