This soup is the answer to a cold, dreary day.
It’s warm, earthy, and packed with good stuff.
You don’t need to be a chef to make it. Let’s get started.
What You’ll Need
- Olive oil
- Yellow onion
- Carrots
- Celery
- Garlic
- Cremini mushrooms
- Dried thyme
- Soy sauce or tamari
- Pearl barley
- Vegetable broth
- Water
- Bay leaf
- Fresh parsley
- Salt and black pepper
Tools You’ll Use
- Large pot or Dutch oven
- Cutting board
- Sharp knife
- Wooden spoon or spatula
- Measuring cups and spoons
- Ladle
Pro Tips
Don’t skip browning the mushrooms. Cooking them until they are golden brown brings out a deep, meaty flavor. This is the most important step for a great soup.
Toast the barley. Before adding any liquid, toss the dry barley in the pot for a minute. This small step adds a nutty taste that makes a big difference.
Use a mix of mushrooms. While cremini mushrooms are great, adding some shiitake or oyster mushrooms can add more complex flavors. Each type brings its own special taste.
Don’t be shy with the herbs. Fresh parsley at the end brightens up all the earthy flavors. A little bit of fresh thyme during cooking works wonders too.
Instructions
Step 1: Heat olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Cook for 5-7 minutes until they start to get soft.
Step 2: Add the minced garlic and cook for one more minute until you can smell it.
Step 3: Turn the heat up to medium-high. Add the sliced mushrooms and a pinch of salt. Cook until the mushrooms release their water and start to brown, about 8-10 minutes.
Step 4: Stir in the dried thyme and soy sauce. Cook for another minute.
Step 5: Add the pearl barley and toast it for about one minute, stirring often.
Step 6: Pour in the vegetable broth and water. Add the bay leaf. Bring the soup to a boil.
Step 7: Once boiling, reduce the heat to low. Cover the pot and let it simmer for 45-60 minutes, or until the barley is tender.
Step 8: Remove the bay leaf. Stir in the fresh parsley. Add salt and pepper to taste before serving.
Substitutions and Variations
You can change this recipe to fit what you have or what you like.
| Ingredient | Substitution Idea | Note |
|---|---|---|
| Pearl Barley | Farro or Quinoa | Adjust cooking time |
| Cremini Mushrooms | Shiitake, Portobello | Stronger flavor |
| Vegetable Broth | Beef or Chicken Broth | Not vegetarian |
| Yellow Onion | Leeks or Shallots | Milder taste |
Dietary Swaps
Make this soup work for your diet with a few simple changes.
| Diet Need | How to Adjust | Result |
|---|---|---|
| Gluten-Free | Use buckwheat or quinoa | Check package for time |
| Vegan | Recipe is already vegan! | Use vegetable broth |
| Low-Sodium | Use low-sodium broth | Control the salt |
| Soy-Free | Use coconut aminos | Replaces soy sauce |
Meal Pairings and Time Savers
Here are some ideas for what to serve with your soup and how to make it faster.
| Category | Suggestion | Why it Works |
|---|---|---|
| Meal Pairing | Crusty bread | For dipping in soup |
| Meal Pairing | Simple green salad | A fresh, light side |
| Time Saver | Pre-chopped veggies | Cuts down prep time |
| Time Saver | Use leftover grains | Add cooked barley at end |
Make-Ahead Tips
This soup is great for making ahead of time.
Cook the soup completely and let it cool. Store it in the fridge. The flavors will get even better the next day.
You can also chop all your vegetables a day or two before you plan to cook. Store them in an airtight container in the fridge.
Leftovers and Storage
Leftover soup can be stored in an airtight container in the refrigerator for up to 5 days.
The barley will soak up more liquid as it sits, making the soup thicker. You may need to add a splash of broth or water when you reheat it.
You can also freeze the soup for up to 3 months. Let it thaw in the fridge overnight before reheating on the stove.
Frequently Asked Questions
Q1. Can I use quick-cooking barley?
Ans: Yes, but it will be mushier. Add it in the last 10-15 minutes of cooking, not at the beginning.
Q2. My soup is too thick. What can I do?
Ans: Simply stir in a bit more broth or water until it reaches the consistency you like.
Q3. Can I add other vegetables?
Ans: Of course. Potatoes, sweet potatoes, or kale would be great additions. Add hardy vegetables with the onions and leafy greens near the end.
Q4. Why is my barley still hard?
Ans: It just needs more time. Keep simmering the soup until the barley is soft and chewy. Some brands of barley can take a little longer to cook.
Wrapping Up
This Hearty Mushroom Barley Soup is a simple recipe that delivers a lot of comfort.
Give it a try and see how easy it is to make a delicious, filling meal.
Let me know how your soup turns out in the comments. I’d love to hear about it.
