Hearty Mushroom and Barley Soup Recipe

This Hearty Mushroom and Barley Soup is the perfect cold weather lunch or dinner! Ready in 30 minutes, meatless and affordable! Great with a sandwich or salad or add your favorite protein. 


soup in a white bowl with gold spoon.


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close up of soup on a gold spoon.


I've lived in Minnesota my entire life and we love soup any time of the year around here! It was only 55 degrees this morning and it's August, so days like today when it's a little cooler, we have soup and a sandwich for lunch.

This soup is such perfection to me! I absolutely love mushrooms and barley and along with the other veggies and seasonings, every bite is wonderful and flavorful.

The mushrooms add a rich flavor, the barley adds texture and the carrots, a little sweetness. I don't use baby carrots at our house, because the regular carrots have SO much more flavor. Of course, I also added onion and garlic, because most everything around here gets made with those.

This soup is great for lunch or dinner and the leftovers are so tasty as well. You can also add your favorite protein, but we love this soup meatless. If you're looking for another hearty, meatless soup, try this delicious Spaghetti Soup!


Keep scrolling for tips, delicious mushroom soup recipes and more! 


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What are the ingredients in this recipe?



Scroll down to the printable recipe card for measurements and instructions!


Recipe tips:

  • If the barley absorbs too much liquid, more broth can be added.
  • Store leftovers in an airtight container for up to 5 days.



Soup in two white bowls.


More mushroom soup recipes you might like:



You can add or substitute with these ingredients:


  • add cooked, chopped beef or chicken
  • use garlic and onion powder instead of fresh
  • use chopped fresh herbs instead of dried
  • add sliced celery
  • use chicken, mushroom or vegetable broth instead of beef
  • add crushed red pepper for some heat


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soup in a white bowl with parsley garnish on the side.


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close up of soup in a white bowl.
Yield 4 servings
Author Hot Eats and Cool Reads
Prep time
10 Min
Cook time
25 Min
Total time
35 Min

Hearty Mushroom and Barley Soup

Ingredients

  • 2 tablespoons olive oil
  • ½ cup diced onion
  • 2 large carrots, peeled and cut into ¼ inch thick rounds
  • 8 ounces sliced white mushrooms
  • 1 cup quick pearled barley
  • 4 ½ cups beef broth
  • 2 cloves minced garlic
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ½ teaspoon black pepper
  • ½ cup heavy cream
  • salt to taste
  • fresh chopped parsley, optional to garnish

Instructions

  1. Add oil to a large saucepan and heat over medium heat.
  2. Add the onions and carrots, cook, stirring occasionally for 8-10 minutes.
  3. Add the mushrooms and cook for another 5 minutes. Then add the barley, stir and cook for another minute.
  4. Add the broth, garlic, oregano, thyme and black pepper. Increase heat to medium high and bring to a boil. Lower heat to medium, then simmer for about 10 minutes, until barley is tender.
  5. Stir in the heavy cream and salt if needed. Heat through and remove from heat. Serve topped with fresh chopped parsley.

Notes

If the barley absorbs too much liquid, more broth can be added.

Store leftovers in an airtight container for up to 5 days.


Nutrition Facts

Calories

397.4

Fat

19.26

Sat. Fat

8.27

Carbs

47.95

Fiber

10

Net carbs

37.95

Sugar

4.98

Protein

11.39

Sodium

1095

Cholesterol

33.62

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 


You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.



soup in a white bowl with a gold spoon with recipe title text overlay.


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