Mushroom Barley Soup Recipe
Ingredients
- Extra virgin olive oil
I used Private Reserve Greek EVOO
- 16 oz baby bella mushrooms
cleaned well and halved or sliced
- Kosher salt
- 1 yellow onion
chopped
- 4 garlic cloves
chopped
- 2 celery stalks
chopped
- 1 carrot
chopped
- 8 oz white mushrooms
cleaned and chopped
- ½ cup canned crushed tomatoes
- Black pepper
- 1 tsp coriander
- ½ tsp to ¾ tsp smoked paprika
- ½ tsp cumin
- 6 cups low-sodium broth
vegetable broth or beef broth
- 1 cup pearl barley rinsed
- ½ cup packed chopped parsley
Directions
- 1
In a large Dutch Oven, heat extra virgin olive oil over medium-high heat until shimmering but not smoking. Add baby bell mushrooms and cook until mushrooms soften and gain some color (about 5 minutes or so). Remove from the pot and set aside for now.
- 2
In the same pot, add a little more extra virgin olive oil. Add onions, garlic, celery, carrots, and chopped white mushrooms. Cook for 4 to 5 minutes over medium-high heat. Season with salt and pepper.
- 3
Now, add crushed tomatoes and spices (coriander, smoked paprika, cumin). Cook for 3 minutes or so, tossing regularly.
- 4
Add broth and pearl barley. Bring to a rolling boil for 5 minutes, then turn heat down. Cover and let simmer over low heat for about 30 minutes or until the barley is tender and cooked through.
- 5
Add the cooked bella mushrooms back to the pot and stir to combine. Cook for about 5 minutes or so until mushrooms are well warmed through.
- 6
Finish with fresh parsley. Transfer to serving bowls and enjoy!
Mushroom Barley Soup Recipe
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Ratings & Reviews
Based on 88 ratings
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About this Recipe
Craving a bowl of deeply comforting, satisfying soup that warms you from the inside out? This mushroom barley soup recipe delivers all the hearty goodness of your favorite deli version, but with even richer, homemade flavor.
What sets this recipe apart is its robust foundation of both baby bella mushrooms and white mushrooms, creating incredible layers of earthy umami. The generous amount of tender pearl barley transforms it into a truly substantial and filling meal, elevated by a subtle smoky finish from ingredients like smoked paprika. You get a complex flavor profile without any fuss, making it a standout from typical barley soup recipes.
Prepare yourself for a truly nourishing experience that tantalizes your senses. Each spoonful of this hearty mushroom barley soup offers a delightful interplay of textures—the tender chewiness of pearl barley, the soft bite of well-cooked vegetables like sweet carrots, crisp celery, and aromatic onion, complementing the satisfying earthiness of the mushrooms. The deep, savory broth, infused with fragrant garlic, warm coriander, earthy cumin, and a hint of bright crushed tomatoes, is both robust and incredibly comforting. Thanks to the thoughtful blend of ingredients and spices, you’ll discover a subtle, complex smoky undertone that elevates every bite. Best of all, this wholesome creation is naturally vegan and fits wonderfully into a Mediterranean diet, making it a versatile and guilt-free choice. It’s a simple, straightforward soup that tastes incredibly gourmet, perfect for any home cook.
Customization & Serving
Feel free to adjust the mushrooms to your liking; shiitake or cremini would also be excellent additions for more depth. While vegetable broth keeps this soup vegan, you can certainly use beef broth for a different flavor profile if you prefer. For an extra touch of freshness and color, consider adding a squeeze of lemon juice at the end.
This warming mushroom barley soup is perfect for cozy weeknight dinners or a comforting weekend lunch. Serve it with a crusty piece of bread for dipping, or a simple green salad to complete the meal.