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You’ll love how this mushroom barley soup combines delicious mushrooms and chewy barley simmered in a rich and spicy tomato broth. It’s SO cozy, satisfying, and downright delicious.
What more could you ask for in a winter meal?
I’m all about during these cold months, and this terrific vegan recipe is just perfect for when I crave a flavorful and warming pot of soup for dinner.
Here’s a mushroom barley soup that is so good, spicy, and boldly flavored. I served mine with crusty bread and shaved parmesan cheese, and I coulnd’t stop eating it, seriously!
The recipe starts by sautéing onion, carrot, and celery (aka ) until soft and sweet. Then, I add a generous amount of mushrooms (portobello and shitake), which are sautéed until brown. Next, it’s time to stir in the garlic and add the rest of the ingredients, including amazing flavor boosters like smoked paprika and chili flakes, for a subtle heat.
And together, all of those savory ingredients simmered on the stove to make a full-flavored, robust soup sure to please everyone.
Finish with fresh parsley, crusty Italian-style or homemade; you‘ll have the perfect warming weeknight dinner for fall and winter days!
List of the ingredients
- Pearl barley
- Mushrooms
- Onion, garlic, celery, carrot
- Herbs & spices
- Tomato paste
- Extra virgin olive oil
- Salt & pepper
How to make mushroom barley soup
(Note: this is a quick description; the full recipe is at the bottom of the page)
- Rinse, drain, pat dry, and chop the mushrooms (don’t soak them). Set aside.
Recipe Notes
Mushroom barley soup ingredients
Soffritto: The recipe starts with a flavor combination of onion, carrot, and celery. It’s a classic flavor base for soups, sautéed in olive oil to soften.
Mushrooms: I love a combination of shitake and portobello mushrooms for this recipe, but you can combine your favorite varieties, including more budget-friendly mushrooms.
Garlic: It brings so much flavor!
Barley: We use pearl barley (or pearled barley), which is different from hulled barley, which takes longer to cook. Pearl or pearled barley simply means the outer husk and some of the bran have been removed, resulting in a paler grain that cooks faster. Barley is not gluten-free.
Spices & herbs: This recipe uses a pantry mix of smoked paprika and chili flakes for depth of flavor and a combination of dried thyme and rosemary that you can substitute with Italian herb seasoning. To finish, fresh parsley for a bright, aromatic flavor.
Tomato paste: You need just a small amount to add a savory taste that deepens the overall flavor of the broth.
Broth: The recipe uses low-sodium vegetable broth, but you can use your favorite broth. Adjust the seasoning accordingly since some broth can be pretty salty.
Salt & pepper: Adjust the seasoning as needed before serving. Add more salt and pepper to make the final flavor pop.
Storage & Leftovers
This mushroom and barley soup leftovers keep well in the fridge for 4 days, and freezes very well, too. I suggest dividing the soup into single portions, cooling it completely in the refrigerator overnight, and then transferring it to the freezer. I use this type of to freeze every soup and sauce!
Note: Barley absorbs the broth when left sitting in a pot after cooking. You might need to add extra water or broth when reheating it. If the pot is hot or warm, barley will keep cooking and lose its chewy texture.
If you love barley
The nutritious whole grain is inexpensive, has a delicious chewy texture, and is packed with fiber that makes you feel fuller for longer. It’s truly the perfect ingredient for recipes like this or and also this , another family’s fav!
More hearty soups you’ll love!
If you are a soup lover, don’t forget to check out my vegan recipes !
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Mushroom Barley Soup
This hearty mushroom barley soup is full of flavorful mushrooms and chewy, nutty barley simmered in a rich and spicy tomato broth. It's SO cozy, warming, and downright delicious. The recipe yields 6 servings (1 cup each).
Ingredients
- 1 ½ tablespoon extra virgin olive oil
- 1 medium-sized onion, diced
- 1 carrot, diced
- 1 celery rib, diced
- 1 lb (450 grams) Mushrooms (I mixed portobello and shitake)
- 3 garlic cloves, minced
- 1 cup (180 grams) pearled barley, rinsed and drained
- ¼ cup tomato paste
- 5 cups 1.2 L
- ½ teaspoon thyme
- ½ teaspoon rosemary
- ½ teaspoon smoked sweet paprika
- ¼ teaspoon chili flakes, or more if you like
- 1 teaspoon salt, or more to taste
- ⅛ teaspoon black pepper
- 2-3 tablespoon fresh parsley, chopped
Instructions
- Rinse the mushrooms with cold water to remove any dirt or debris, and pat dry with paper towels (do not soak them). Slice half of the mushrooms and roughly chop the other half. Set aside
- Heat the olive oil over medium-high heat in a large soup pot or Dutch oven. Add the diced onion, carrot, and celery, and cook for about 5 minutes.
- Add the mushrooms and a good pinch of salt and pepper. Cook, stirring regularly, until the mushrooms start to brown, about 10 minutes. Stir in the garlic at the last minute of the cooking time (if you add it earlier, it might turn bitter).
- Add the barley, tomato paste, broth, herbs, spices, salt, and pepper. Bring to a boil, then reduce to a simmer; cook covered with a lid for about 20 minutes. After this time, check the barley for doneness. It should be tender but still chewy to the bite and not too soft or mushy.
- Remove from the heat, stir in the fresh parsley, and season to taste if needed. Add a touch of broth if you prefer a thinner consistency. Serve it with crusty bread, more freshly ground black pepper, and shaved parmesan (if you don't keep it vegan). Enjoy!
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