Mushroom Barley Soup

Mushroom barley soup has long warmed American tables as a thrifty, earthy classic. Pearl barley simmers with mixed mushrooms, thyme, and vegetables until the broth turns deeply savory and spoon-coating.

Serves 6 · 20 min prep · 55 min cook

Estimate for one serving

• 210 cal
• 7g protein
• 36g carbs
• 6g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 3/4 cup pearl barley
• 1.25 lb mixed fresh mushrooms (cremini, oyster, chanterelle)
• 2 tbsp olive oil
• 1 large yellow onion
• 2 carrots
• 2 celery stalks
• 4 garlic cloves
• 1 tbsp fresh thyme
• 1 bay leaf
• 6 cups low-sodium vegetable broth
• 2 cups water
• 1.25 tsp kosher salt
• 1/2 tsp black pepper
• 1/3 cup fresh parsley
• 1/2 lemon

Instructions

1. 1Rinse the pearl barley under cold water until the water runs clearer, then set aside to drain. Wipe mushrooms clean and chop into hearty bite-size pieces, keeping some larger for texture.
2. 2Heat olive oil in a large heavy pot or Dutch oven over medium heat. Add diced onion, carrots, and celery and cook, stirring often, until the onion turns translucent and the edges begin to soften, about 6 to 8 minutes.
3. 3Add minced garlic and chopped thyme; stir for 45 seconds until fragrant. Raise the heat slightly and add the mushrooms. Cook without crowding, stirring occasionally, until they release liquid and start to brown, 8 to 10 minutes.
4. 4Stir in the drained barley, bay leaf, vegetable broth, and water. Season with salt and pepper. Bring the pot to a lively simmer.
5. 5Reduce heat to maintain a gentle simmer, partially cover, and cook for 35 to 40 minutes until the barley is tender yet still pleasantly chewy and the broth has thickened slightly.
6. 6Taste and adjust salt and pepper. Remove the bay leaf. If the soup is thicker than you like for lunch, loosen with a splash of hot water.
7. 7Stir in most of the chopped parsley and a squeeze of fresh lemon juice to brighten the earthy flavors.
8. 8Ladle into bowls, top with remaining parsley, and serve hot. The soup holds well for meal-prep lunches and reheats beautifully the next day.