Hearty, rich, delicious, and nutritious, this easy Mushroom Barley Soup recipe is a keeper! This is the perfect soup for a chilly day, and it’s loaded with veggies and tender barley, so it’s as satisfying as it is tasty.

Mushroom Barley Soup

I love soups; I love how flavorful they are, and this Mushroom Barley Soup is no exception! The barley in it soaks up all the flavor from the broth, and the mushrooms are meaty and tender.

There are many veggies in this soup, making it a great pick to sneak some extra vegetables into the kids.

There’s nothing better than a pot of soup cooking low-and-slow on the stovetop.

When I make it, the kids rush to the stove, begging me for a bowlful of soup as a snack. We often have soups for dinner too—not just lunch!

Why You’ll Love Mushroom Barley Soup

It’s Warm and Cozy: This hearty soup is pure comfort food. It’s perfect for chilly nights when you want something filling and homemade.
Simple Ingredients, Big Flavor: With just a few pantry staples you will get a flavorful soup that tastes like it took all day to make.
Great for Meal Prep: This soup tastes even better the next day, so it’s a good idea to make a big batch and store leftovers for later.
Healthy and Wholesome: Made with whole food ingredients like barley grains, baby bella mushrooms, and fresh veggies, it’s a delicious soup that’s good for you too!
Easy to Make: This is an easy soup to make, and it’s ready in under an hour. Plus, it’s made in one pot, so cleanup is a breeze.
Customizable to Your Taste: Use vegetable broth for a vegan mushroom barley soup, add beef broth for a deeper taste, or toss in extra black pepper, Worcestershire sauce, or fresh parsley for even more savory flavor.

Ingredients for Mushroom Barley Soup Ingredients

Olive Oil: A little olive oil helps soften the veggies and brings out their flavor. It also gives this mushroom barley soup recipe a nice, rich base.
Chopped Onion: Onion adds a mild sweetness and depth to the soup.
Diced Carrots: Carrots add a little sweetness and color to this classic soup. Cutting them into small pieces helps them cook evenly in the large pot.
Chopped Celery: Celery gives the soup a slight crunch and a nice savory flavor.
Minced Garlic: Fresh garlic adds a warm, umami flavor. Sautéing it with the onions makes everything smell amazing!
Sliced Fresh Mushrooms: A mix of baby bella mushrooms, white button mushrooms, or even cremini mushrooms gives the soup a deep, earthy flavor. If you have dried mushrooms, soak them in hot water first and add the soaking liquid for extra taste.
Chicken Broth (or Vegetable Broth): Using chicken broth or vegetable broth adds richness. If you want a vegan mushroom barley soup, go with vegetable stock. If you prefer a stronger taste, beef broth or even mushroom broth is a great option.
Pearl Barley: Pearled barley is the perfect grain for this delicious soup. It soaks up the broth, making the soup thick and hearty. If you want more fiber, you can use hulled barley, but it takes longer to cook.
Salt and Pepper to Taste: A little kosher salt and black pepper bring out all the flavors. Taste and adjust as needed for the best results.

How to Make Mushroom Barley Soup

Heat the Oil: In a large soup pot, warm up the olive oil over medium heat. This helps soften the veggies and brings out their natural flavors.
Sauté the Vegetables: Add the chopped onion, diced carrots, celery, and minced garlic to the pot. Stir and cook for about 10-15 minutes, until the onions turn soft and clear.
Add the Mushrooms: Toss in the sliced mushrooms. Stir and cook for a few minutes until they soften.
Pour in the Broth & Barley: Add the chicken broth (or vegetable broth) to the large pot. Stir in a cup of pearl barley or hulled barley if you want more fiber.
Simmer Until Tender: Bring the soup to a boil, then turn the heat to low heat and cover the pot. Let it simmer for about 50 minutes until the barley grains are soft and the flavors come together. If the soup gets too thick, add a little more vegetable stock or chicken stock.
Season & Serve: Add kosher salt and black pepper to taste. Sprinkle in fresh parsley for a bright touch. Serve this delicious soup warm with a dollop of sour cream for extra creaminess.

Recipe Tips

Chop the carrots and celery about the same size. I like them diced small enough to fit several pieces on a spoon.
Covering the soup will allow the flavors to develop without your soup evaporating, so use a tightly fitting lid.
You can use hulled barley for extra fiber, but you may need to add extra cooking time.

Recipe Variations

There are many different ways to change up the flavors in this Mushroom and Barley Soup recipe.

Here are some of my favorites:

Change Up the Mushrooms: I’ve used button mushrooms, cremini mushrooms, and even meaty portabella mushrooms (scrape the gills off with a spoon before adding them to the soup.)
Vegetable Broth: If you use vegetable broth, this will be a vegetarian Mushroom Barley Soup.
Beef Broth or Mushroom Broth: Beef broth or mushroom broth will give the soup a stronger, richer taste.
Add Protein: 1-2 cups of leftover chicken (like rotisserie chicken) works perfectly in this soup.

Ways to Serve Mushroom Barley Soup

Give me a big bowlful of soup and some copycat Longhorn bread or buttermilk biscuits, and I’m a happy gal.

I love this soup all on its own, but I’ll also serve smaller portions of it as an appetizer. It’s great leading up to a comforting meal like my Mississippi Pot Roast.

How to Store Leftovers

Let the soup cool and store it in an airtight container or a freezer-safe container. Barley mushroom soup will keep well in the fridge in an airtight container for 4-5 days.

Keep in mind that barley will keep absorbing the liquid in the soup, and after a few days, your soup will look more like a stew.(Not necessarily a bad thing!)

If you have leftovers, I urge you to strain the soup – package the soup broth separately from the chunks of veggies and barley. Then, heat them together to eat them again. It reheats well on the stove top, slow cooker, or instant pot.

This soup will also freeze well for up to 3 months.

This comfort food is even better the next day when all the flavors have had time to blend together!

Frequently Asked Questions

What is Barley?

Barley is a type of grain used in breads, drinks, stews, soups, and more. It is loaded with fiber, vitamins, and minerals.

Barley is available in two forms: hulled and pearled. Pearl barley is most commonly found, and it is the grain with the hull and bran removed. It is more processed than hulled barley, and takes less time to cook, but it also has less nutrition than hulled barley.

Is Mushroom Barley Soup Easy?

Yes, this is an easy recipe. There’s some chopping involved, but it all cooks in 1 pot and will be ready in about an hour!

Is Mushroom Barley Soup Vegan?

Not as the recipe is written, no. All you have to do to make this soup vegan is use vegetable broth instead of chicken. That’s it!

Is Mushroom Barley Soup Good For You?

Yes! This soup is low in fat and is packed with vegetables. It’s also low in calories so that you can splurge on dessert!

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