Mushroom Barley Soup

It’s always a good time for a classic, satisfying soup. Mushroom barley soup is always a hit, especially for mushroom lovers. The succulent mushrooms and hearty barley make a perfect combination.

This is an easy, one-pot soup to prepare. To have the soup ready in under 30 minutes, use a quick-cooking barley.

Cuddle up with this soup on a cool evening!

Mushroom Barley Soup


  • 1 teaspoon olive oil
  • 1-1/2 cups yellow onion, chopped
  • 1 cup carrot, thinly sliced
  • 2 stalks celery, thinly sliced
  • 1 pound white mushrooms, sliced
  • 1 teaspoon dried thyme
  • 1/2 cup quick-cooking pearled barley
  • 2 vegetable bouillon cubes with 5 cups water, or 5 cups mushroom broth
  • Additional water as needed
  • Fresh ground pepper
  • Salt to taste


  1. In a stock pot on high heat, sauté onions, carrots, and celery in olive oil for a few minutes until softened. Add thyme and mushrooms, and sauté an additional 2 minutes.
  2. Stir-in barley, water and bouillon cubes (or mushroom stock), and bring to a boil.
  3. Cover, reduce heat to low, and simmer until barley is soft, about 15 minutes. Add additional water if soup is too thick and you’d like more broth.
  4. Season with fresh pepper. Add salt carefully if the vegetable stock you use is already seasoned.


Comments are closed.