The Hearty Mushroom Soup I Learned from My Nana
+1 photo

The Hearty Mushroom Soup I Learned from My Nana

6 servings
This mushroom barley soup recipe is cozy and filling, with chewy pearled barley, earthy mushrooms, and optional greens that add color and nutrition.

Ingredients

  • olive oil

    divided

    4 tbsp
  • yellow onion
    1 medium
  • garlic
    1 clove
  • white button mushrooms

    cleaned

    8 oz
  • ribs celery
    3 large
  • carrot
    1 large
  • salt

    plus more

    2 tsp
  • ground black pepper

    plus more

    ½ tsp
  • pearled barley
    1 c
  • vegetable stock
    7 c
  • fresh spinach

    kale or other greens, optional

    1 c

Directions

  1. 1

    Add 2 tablespoons of the oil to a large pot (at least 6 quarts) and set over medium-high heat. Once the oil is shimmering, add the onions and garlic, and cook, stirring constantly with a wooden spoon, until the onions have become translucent, about 2 minutes.

  2. 2

    Add the mushrooms, celery, carrots, salt, and pepper along with the remaining 2 tablespoons of oil. Cook, stirring frequently, until all the vegetables are glossy, about 5 minutes.

  3. 3

    Add the barley, stirring it into the vegetables until it is coated in olive oil. Add the stock and bring to a boil. Reduce the heat to medium-low to maintain a simmer and cover the pot with a lid. Cook, covered, until the barley is tender, about 25 minutes.

  4. 4

    If you’re adding greens to the soup, stir them in, re-cover the pot, and cook for an additional 5 minutes. Season the soup to taste with more salt and pepper as desired, and serve. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan over the stove, or in the microwave, uncovered, in 30-second bursts until warmed through. Love the recipe? Leave us stars and a comment below!

    Step 4
The Hearty Mushroom Soup I Learned from My Nana
+1

The Hearty Mushroom Soup I Learned from My Nana

45 min6 servings167 cal

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About this Recipe

Discover the Comfort of Nana's Hearty Mushroom Barley Soup

There's something incredibly special about a recipe passed down through generations, and this Nana's Mushroom Barley Soup is no exception. It's a true taste of home, a wonderfully cozy and filling mushroom barley soup that warms you from the inside out. My Nana knew how to create magic in a pot, and this recipe brings together simple, wholesome ingredients to create a deeply satisfying meal.

What makes this hearty mushroom soup so beloved? It's the delightful combination of textures and flavors. You'll find tender, earthy mushrooms mingling with perfectly cooked, chewy pearled barley, creating a robust foundation. The mirepoix of onion, celery, and carrot adds a subtle sweetness and aromatic depth that truly elevates the soup. And for an extra boost of color and nutrition, Nana always encouraged adding a handful of fresh greens like spinach or kale right at the end. It's a complete meal in a bowl, perfect for a chilly evening or a comforting lunch.

Tips for the Perfect Hearty Mushroom Soup

  • Mushroom Magic: While white button mushrooms are traditional, feel free to experiment with cremini or a wild mushroom blend for an even richer, more complex flavor profile in your mushroom barley soup.
  • Herbaceous Touch: A sprinkle of fresh parsley or thyme at the end can brighten the flavors beautifully.
  • Serving Suggestions: This soup is substantial enough on its own, but it pairs wonderfully with a slice of crusty bread for dipping, or a simple side salad.

This hearty mushroom soup isn't just a recipe; it's an experience, a reminder of family warmth and delicious, wholesome cooking. Enjoy every spoonful!

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