There’s nothing quite like a bowl of hearty, steaming soup to warm you from the inside out. This Mushroom Barley Soup is the ultimate comfort food, combining earthy, umami-rich mushrooms with delightfully chewy pearl barley in a savory, buttery broth. It’s a simple, one-pot wonder that feels both rustic and incredibly satisfying. Get ready to cozy up with your new favorite soup!
Ingredients
• Equipment
• Large soup pan or Dutch oven
• Sharp knife
• Cutting board
• Mixing spoon
• 3 tbsp / 45g unsalted butter
• 1 large onion, finely chopped
• 1 lb / 450g cremini mushrooms, sliced
• ½ cup / 100g pearl barley, rinsed
• 4 cups / 1 liter vegetable broth or water
• 2-3 tbsp / 30-45ml soy sauce or tamari
• 1 tsp / 6g sea salt, or to taste
• ½ tsp freshly ground black pepper, or to taste
• 2 tbsp fresh parsley, chopped (for garnish)
Instructions
1. In a large soup pan, melt the butter over medium-high heat.
2. Add the chopped onion and sauté for 3-4 minutes until it begins to soften and become translucent.
3. Add the sliced mushrooms and a pinch of salt. Cook, stirring occasionally, for 8-10 minutes, until the mushrooms have released their liquid and started to turn golden brown.
4. Stir in the rinsed barley and toast for one minute until it becomes fragrant.
5. Pour in the vegetable broth and soy sauce. Bring the mixture to a boil.
6. Once boiling, reduce the heat to low, cover the pan, and let it simmer for 45-60 minutes, or until the barley is tender and chewy. Add more broth or water if the soup becomes too thick.
7. Season with freshly ground black pepper and adjust salt if needed. Serve hot, garnished with fresh parsley.
Nutritional Information
• Serving Size: 1 bowl (approx. 1/4 of recipe)
• Calories: 220kcal
• Protein: 7g
• Carbohydrates: 30g
• Fat: 9g
• Sodium: 850mg
• (Note: Values are estimates and may vary based on exact used.)
Pro Tips
• for the Best Soup
• For the deepest flavor, allow your mushrooms to get truly golden brown before adding any liquid. Don’t overcrowd the pan; cook them in batches if necessary to ensure they sear rather than steam.
• Toasting the dry barley in the pan with the mushrooms for a minute before adding the liquid will enhance its nutty flavor and aroma.
• While water works, using a quality vegetable broth will create a much richer, more complex soup base. A mushroom or umami-rich broth is even better!
• For a creamier texture, stir in a tablespoon of white miso paste or a splash of full-fat coconut milk during the last 5 minutes of cooking.
FAQ
Q: Can I make this mushroom barley soup vegan
A: Yes, this recipe is easily made vegan. Simply substitute the unsalted butter with an equal amount of olive oil or a plant-based butter. All other ingredients listed are suitable for a vegan diet.
Q: Is this mushroom barley soup gluten-free
A: No, pearl barley contains gluten. For a delicious gluten-free version, replace the barley with an equal amount of quinoa, buckwheat groats, or brown rice. You may need to adjust the cooking time based on the grain you choose. Also, ensure you use tamari instead of soy sauce for a fully gluten-free dish.
Q: How can I add more protein to this vegetarian soup
A: To boost the protein, you can add one 15-ounce can of rinsed chickpeas or cannellini beans during the last 15 minutes of simmering. Stirring in some cooked lentils or serving with a sprinkle of nutritional yeast also adds extra protein and flavor.
Q: How long does this soup last and how should I store it
A: Store the cooled soup in an airtight container in the refrigerator for up to 4 days. Note that the barley will continue to absorb liquid as it sits, so the soup will thicken. You may need to add a splash of vegetable broth or water when reheating.
