Mushroom Barley Soup
This savory Mushroom Barley Soup is vegetarian comfort food at its best! It’s made with earthy mushrooms, pearl barley, and aromatic herbs, so it’s great for cozy dinners. It’s hearty, nutritious and perfect for meal prep!
My love for Mushroom Barley Soup started in a Whole Foods Market years ago. I’d finished my grocery shopping, then I headed over to the soup bar to grab some soup to eat when I got home.
I decided to try the mushroom barley soup, and there was no looking back. I loved it so much that I recreated it at home as quickly as I could.
The earthy, savory flavor of the mushrooms and hearty pearl barley make this soup so irresistible. It’s a comforting vegetarian soup that makes a satisfying dinner or lunch.
Soups are so wonderful for meal prep as they can be prepared in advance and enjoyed all week long, and this mushroom and barley soup is one of the best recipes because it’s so satisfying.
Vegetarian soups don’t get any heartier than this! 🙂
Why you’ll love this recipe:
- Mushroom barley soup is packed with earthy mushrooms, hearty pearl barley and aromatic herbs for a cozy vegetarian soup that everyone will love.
- It’s easy to make with a few simple ingredients, and includes stove top and Instant Pot cooking instructions.
- This soup is perfect for meal prep meals and it’s freezer friendly.
- It can be customized with your favorite mushrooms, veggies and herbs, and can be made gluten-free by swapping the barley with rice.
Recipe ingredients
There are a few basic ingredients in this mushroom barley soup recipe, and some may be customized with what you have on hand.
- Barley. Cook the pearl barley in advance to make this recipe go even more quickly. If you’re making Instant Pot mushroom barley soup, do not cook the pearl barley first. Sub the barley with cooked brown rice or wild rice if gluten intolerant.
- Aromatics. A classic mirepoix of onion, carrots, celery and garlic are used to add plenty of flavor.
- Mushrooms. This recipe includes cremini mushrooms (also known as baby bellas), but you can use your favorite variety. White button mushrooms, shitakes, and chopped portobello mushrooms are all great options. Dried mushrooms may be used in this recipe for even more flavor. Use 1-2 ounces of dried porcini mushrooms or your favorite, and soak until softened. Strain out the grit, chop the mushrooms and be sure to add the liquid to your soup!
- Vegetable stock. Use my homemade vegetable stock or your favorite store bought brand.
- Bay leaf and thyme. These aromatic herbs add tremendous flavor to the soup. Sub with your favorite fresh or dried herbs.
- Worcestershire sauce. Adds umami flavor. Sub with soy sauce, coconut aminos or tamari.
- Tomato Paste. Adds savory depth of flavor.
See the recipe card below for the full list of ingredients and quantities.
How to make mushroom and barley soup
This mushroom and barley soup is extremely easy to make! The barley is cooked prior to making the soup, which means it’s the perfect way to use leftover pearl barley!
I’ve included cooking instructions for the stove top and Instant Pot to give you options.
Pro tip: Prepare the pearl barley in advance to make this recipe go even more quickly.
See the recipe card below for full instructions.
- Cook the pearl barley according to package instructions.
- Cook the onion, carrots, celery and garlic until tender.
- Add the mushrooms and cook until the liquid has evaporated.
- Add the stock, bay leaf, thyme, Worcestershire sauce, tomato paste, salt and pepper to taste and stir well to combine. Bring to a boil, then lower the heat to medium low and add the barley. Simmer for 15 minutes, stirring occasionally.
Instant Pot mushroom barley soup instructions:
- Do not pre-cook the barley in this method! Press the Sauté button and add the olive oil to the Instant Pot. Add the onion, carrot, celery and garlic, and cook 5-8 minutes until softened. Add the mushrooms and cook 5 more minutes until the liquid has evaporated. Add the broth, barley, tomato paste, Worcestershire sauce, thyme, bay leaf, salt and pepper to taste and stir well.
- Secure the lid and close the venting valve. Set the Instant Pot to High Pressure for 20 minutes. Note: It will take the Instant Pot 10-15 minutes to come to pressure before the cooking process begins. When the cooking process has completed, allow the pressure to release naturally for 10 minutes, then release the pressure. Remove the thyme sprigs and bay leaf, and stir well.
Recipe FAQs
Barley contains 5-8% gluten, so it’s not safe for people with gluten intolerance.
White, brown or wild rice is a great gluten-free substitute for the barley in this recipe.
Pearl barley takes 25-30 minutes to cook on the stove top, so it should be cooked prior to adding it to this mushroom barley soup recipe. This keeps the barley from getting overly soggy as the soup cooks as well.
It can be cooked up to a few days in advance, and this soup is a great way to utilize leftover barley as well!
Barley not only thickens soup, but it also adds a silkiness to the broth and adds great flavor and texture.
This mushroom and barley soup is freezer-friendly. Store in an air tight container for up to 3 months.
Recipe notes
- Pro tip: Prepare the pearl barley in advance to make this recipe go even more quickly.
- Dried mushrooms may be used in this recipe for even more flavor. Use 1-2 ounces of dried porcini mushrooms or your favorite, and soak until softened. Strain out the grit, chop the mushrooms and be sure to add the liquid to your soup!
- Worcestershire sauce adds savory depth of flavor. Soy sauce, coconut aminos or tamari may be substituted.
- Store mushroom barley soup in an air tight container in the refrigerator for up to 5 days or freeze for up to 3 months.
More hearty soups you’ll love:
- 35 Best Soup Recipes
- Avgolemono soup
- Chicken tortilla soup
- Creamy roasted tomato soup
- Instant pot vegetable soup
- Sausage kale soup
- White bean kale soup
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Mushroom Barley Soup
Equipment
Ingredients
- 3/4 cup pearl barley
- 1 tablespoon extra virgin olive oil
- 1 medium onion chopped
- 2 small carrots chopped
- 2 stalks celery chopped
- 3 cloves garlic minced
- 1 lb. cremini mushrooms sliced; sub with your favorite variety of fresh mushrooms
- 6 cups low sodium vegetable broth
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce see notes
- 2 sprigs thyme or 2 teaspoons dried
- 1 bay leaf
- salt and pepper to taste
Instructions
Stove top instructions:
- Cook the barley according to package instructions. This takes roughly 30 minutes, and may be done in advance.3/4 cup pearl barley
- In a large soup pot, heat the oil over medium heat. Add the onion, carrot, celery, and garlic, and sauté 5-8 minutes until the onion is translucent and the vegetables have softened. Add the mushrooms and cook 5 more minutes or until their liquid has evaporated.1 tablespoon extra virgin olive oil, 1 medium onion, 2 small carrots, 2 stalks celery, 3 cloves garlic, 1 lb. cremini mushrooms
- Add the broth, tomato paste, Worcestershire sauce, thyme and bay leaf, and bring to a boil. Add the barley, salt and pepper to taste, and reduce the heat to medium low. Simmer 15 minutes, stirring occasionally.6 cups low sodium vegetable broth, 1 tablespoon tomato paste, 1 tablespoon Worcestershire sauce, 2 sprigs thyme, 1 bay leaf, salt and pepper
- Remove from heat and discard the bay leaf and thyme sprigs. Serve and enjoy!
Instant Pot instructions:
- Do not pre-cook the barley in this method! Press the Sauté button and add the olive oil to the Instant Pot. Add the onion, carrot, celery and garlic, and cook 5-8 minutes until softened. Add the mushrooms and cook 5 more minutes until the liquid has evaporated. Add the broth, barley, tomato paste, Worcestershire sauce, thyme, bay leaf, salt and pepper to taste and stir well.
- Secure the lid and close the venting valve. Set the Instant Pot to High Pressure for 20 minutes. Note: It will take the Instant Pot 10-15 minutes to come to pressure before the cooking process begins. When the cooking process has completed, allow the pressure to release naturally for 10 minutes, then release the pressure. Remove the thyme sprigs and bay leaf, and stir well.
Notes
- Pro tip: Prepare the pearl barley in advance to make this recipe go even more quickly.
- Dried mushrooms may be used for even more flavor. Use 1-2 ounces of dried porcini mushrooms or your favorite, and soak until softened. Strain out the grit, chop the mushrooms and be sure to add the liquid to your soup!
- Worcestershire sauce adds savory depth of flavor. Soy sauce, coconut aminos or tamari may be substituted.
- Store mushroom barley soup in an air tight container in the refrigerator for up to 5 days or freeze for up to 3 months.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
**This post was originally published in July 2013. The photos have been updated to include step by step photos, and the text has been modified to include more recipe information.
39 Comments on “Mushroom Barley Soup”
Made this for my vegetarian friends up in Puget Sound. I followed the recipe to a “t” and it was a hit. Had it two nights with rustic bread.
I want to make it again… can I use a slow cooker???
I’m glad it was a hit! I’m sure you could use a slow cooker but you’d definitely need to cook the vegetables on the stove top first, especially the mushrooms.
This was delicious! I did find that the barley was done in about half the time stated. But the broth was very flavorful. I was careful with the salt, so you really tasted the vegetables.
Thank you for your review Judy!
This was hearty and yummy! I used all dried oyster mushrooms and doubled the recipe. My barley was quick-cooking and I used 1/2 quinoa so it was more thick than brothy. Nevertheless it disappeared. I would love to try it with sesame multigrain crackers. Next time I’ll have pearl barley.
Glad you liked it Connie and your substitutions sound great!
Excellent! Served this for a soup & salad dinner with friends and everyone loved it! Made this mostly as written, but subbed fresh spinach in place of celery.
I’m happy to hear that everyone enjoyed it and spinach sounds like a wonderful addition! Thank you for your review Sheryl! 🙂