Mushroom Barley Soup

My exposure to mushrooms as a kid was mostly mushrooms on pizza – which I could not stand. After about 15 years of thinking I hated mushrooms I came across this recipe for Mushroom Barley Soup. I decided to give mushrooms another go because I love barley and thyme. I am so glad I did because when served with a delicious chunk of warm crusty bread, this is one of my favorite cold weather dishes!

Mise en Place


  • 1 cup barley
  • 1 Tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 package of white button mushrooms, sliced
  • 3 (15 ounce) cans low sodium vegetable broth
  • 1 cup water
  • 2 bay leaves
  • 2 T. fresh thyme, minced
  • 1.5 tsp salt, to taste
  • 1 tsp pepper, to taste

Prepped Mushroom Barley Soup


  1. Bring 4 cups of water and 1 cup of rinsed barley to a boil. Cover and reduce heat to medium-low and simmer for 35-40 min until barley is soft. Most of the water will be absorbed by the barley.
  2. Heat olive oil in large pot over medium heat, add onion and garlic. Cook until soft.
  3. Add carrots and celery and cook until tender about 5-7 minutes.
  4. Add sliced mushrooms and cook until soft, about 5 minutes.
  5. Add veggie broth, water, bay leaves, salt, pepper and fresh thyme. Simmer for approximately 10 minutes. Stir in cooked barley and cook for 15 minutes.
  6. Remove the bay leaves before serving. Add salt and pepper to taste. Serve hot.

Mushroom Barley Soup


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