Everything you want from a soup is here in this nourishing and tasty Mushroom Barley Soup. It’s easy to make, includes a few simple ingredients, and is hearty enough to be considered a full meal.
I try and make soup at least once a week in the cooler months and this Mushroom Barley Soup is always in the monthly rotation.
The barley makes this super filling and the earthy flavor and meaty texture of the mushrooms make this soup an excellent vegetarian alternative to my beef barley soup.
This mushroom and barley soup is great with a chunk of crusty bread, garlic bread, or homemade no-knead focaccia and a salad.
Table of Contents
Recipe Ingredients
All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.
- Mushrooms. I am using a combo of cremini mushrooms, also known as Baby Bellas, shitake mushrooms, and dried gourmet mushrooms. You can also use white button mushrooms if you can’t find creminis, shitakes, or gourmet mushrooms.
- Miso paste. You can use red or white miso paste. This adds flavor and body.
- Vegetable stock. Use low sodium vegetable stock, or make a stock from low sodium vegetable base.
- Pearl barley. A main ingredient in mushroom barley soup, it’s what makes this soup hearty and filling.
- White wine. I used a dry white wine, such as Sauvignon Blanc, for flavor but you can easily omit if you can’t have alcohol.
- Aromatics. Carrots, celery, onion, and garlic.
- Herbs. For flavor, I use fresh thyme, parsley, and dried bay leaves.
See the recipe card for full information on ingredients and quantities.
How to make it
Each number corresponds to the numbered written steps below.
- Clean and slice 1 pound of cremini mushrooms and 1/2 pound of shitake mushrooms. Dice 1 large onion, 2 celery ribs, and 4 medium carrots. Mince 6 cloves of garlic and 1/4 cup of flat-leaf parsley and set aside. Add 1 ounce of gourmet dried mushrooms to a medium bowl and add enough hot water to cover them and allow them to reconstitute for at least 10 minutes then drain. (Photo #1)
- Heat a large heavy pot to just higher than medium heat and add 5 tablespoons of extra virgin olive oil. Once shimmering, add all of the mushrooms. (Photo #2)
- Cook the mushrooms, stirring occasionally, until they release their water and start to brown, about 20 minutes. (Photo #3)
- Once the mushrooms are browned, add the onion, celery, and carrot to the pot and cook until softened, about 10 minutes. (Photo #4)
- Once the veggies are soft, add the garlic and cook for another 2 minutes. (Photo #5)
- Add 1 cup of dry white wine and turn the heat to high and reduce by half while scraping the bottom of the pot with a wooden spoon to dislodge the brown bits, about 2 minutes. (Photo #6)
- Add 10 cups of low-sodium vegetable stock along with 5 sprigs of fresh thyme and 2 large bay leaves and bring to a boil. (Photo #7)
- Once boiling, turn the heat down to a simmer and add 1 cup of pearl barley. Cook at a simmer for 50-60 minutes or until the barley is tender stirring occasionally to prevent sticking. Taste test along the way and once the barley is done, remove from the heat and discard the bay leaves and thyme stems. (Photo #8)
- Note: If omitting the miso paste, skip to step 12. In a small bowl or measuring cup place 2 teaspoons of miso paste (red or white), add 1 cup of the soup broth, and whisk together to encourage the miso paste to dissolve. (Photo #9)
- Strain the miso/broth mixture into the soup. (Photo #10)
- If any of the miso paste remains in the strainer, use a wooden spoon to gently push the remnants through the strainer. Note: It is hard to dissolve the paste completely, so this step is often needed. (Photo #11)
- Taste test and adjust salt and pepper to taste. If the soup is too thick, add a touch of water or vegetable broth/stock to thin it out. Add the parsley right before serving and enjoy! (Photo #12)
Top tips
- Cleaning mushrooms. Be sure to remove the fibrous end of the mushroom stem before slicing. You can clean your mushrooms with a damp paper towel to remove any debris from the outside.
- Beef it up. This mushroom barley soup recipe is vegetarian and vegan. If you want to amp up the flavor, you can replace the vegetable broth with low-sodium beef stock or chicken stock.
- Make ahead! One of the best things about soups, stews, and chilis, is they’re better once they’ve had time to sit in the fridge overnight. I suggest making mushroom barley soup in advance for an even better tasting soup!
More soup recipes you’ll love
If you’re looking for soups that are hearty, nourishing, and delicious, here are a few of my favorites!
- Creamy mushroom soup – cremini mushrooms in a creamy white wine and thyme broth.
- Italian lentil soup – with lentils, vegetables, and tomatoes.
- Minestrone – vegetables, beans, and potatoes in a tomato-based broth.
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Mushroom Barley Soup
Hearty and delicious mushroom barley soup is loaded with cremini and shitake mushrooms, vegetables, barley, and fresh thyme.
Ingredients
- 5 tablespoons extra virgin olive oil
- 1 ounce gourmet dried mushrooms reconstituted in hot water then drained
- 1 pound cremini mushrooms sliced
- 1/2 pound shitake mushrooms sliced
- 1 large onion diced
- 2 ribs celery diced
- 4 medium carrots diced
- 6 cloves garlic minced
- 1 cup dry white wine
- 10 cups low-sodium vegetable stock
- 2 large bay leaves
- 5 sprigs fresh thyme
- 1 cup pearl barley
- 1/4 cup flat-leaf Italian parsley minced
- 2 teaspoons white or red miso paste plus more to taste
- salt and pepper to taste
Instructions
- Heat a large heavy pot to a touch higher than medium heat and add the olive oil. Once shimmering add all of the mushrooms. Cook, stirring occasionally, until the mushroom release their water and start to brown (about 20 minutes).
- Add the onion, celery, and carrot to the pot and cook until softened (about 10 minutes) then add the garlic and cook for another 2 minutes.
- Add the white wine and turn the heat to high. Reduce by half (about 2 minutes) and scrape the bottom of the pot with a wooden spoon to remove all of the flavor bits.
- Add the vegetable stock, thyme, and bay leaves to the pot and bring to a boil. Once boiling turn the heat down to a simmer and add the barley.
- Cook at a simmer, stirring occasionally to prevent sticking, until tender (about 50-60 minutes). Taste test along the way and once the barley is tender, remove the pot from the heat. Discard the bay leaves and thyme stems.
- Place the miso paste into a small bowl and add 1 cup of the soup broth. Whisk until the miso paste completely dissolves then add it back to the soup.
- Taste test and adjust salt and pepper if required. If the soup is too thick, add water or extra vegetable broth to thin it to personal preference. Add the parsley before serving. Enjoy!
Notes
- This recipe makes 6 large bowls.
- This recipe is vegan. Feel free to sub chicken stock or beef stock if you like.
- Add more liquid such as vegetable broth or water after cooking to thin out the soup if needed.
- Leftovers can be saved in the fridge for up to 3 days and can be reheated on the stovetop or microwave.
Nutrition
Calories: 306kcal | Carbohydrates: 36.6g | Protein: 15.5g | Fat: 13.2g | Saturated Fat: 1.7g | Sodium: 359mg | Potassium: 1534mg | Fiber: 9.1g | Sugar: 12.3g | Calcium: 31mg | Iron: 12mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Great recipes.
Such a healthy delicious soup, worthy of The Blue Zones
Daughter out shopping for ingredients, now! Always loved Beef Barley Soup and haven’t had it in
several years. Thank you for this delicious recipe and many others. Just like my Nonna’s
cooking. What town in Italy does your family come from? Your Pizzagaina is very similar to ours.