If you’re craving a comforting bowl of wholesome, earthy flavors, this Barley and Mushroom Soup Recipe will quickly become a favorite go-to in your kitchen. It brings together nutty barley and tender mushrooms in a savory broth, creating a satisfying dish that feels like a warm hug on a chilly day. Whether you’re new to cooking soups or a seasoned home chef, this recipe balances simplicity and depth perfectly, making every spoonful a delightful experience.
Ingredients You’ll Need
The magic of this Barley and Mushroom Soup Recipe lies in its straightforward and wholesome ingredients. Each one plays a key role: from the umami-packed mushrooms to the hearty barley, these essentials create layers of flavor, texture, and color that turn a simple soup into a meal worth savoring.
- 2 Tbsp olive oil: Provides a smooth base and helps in sautéing the veggies to release their flavors.
- 2 Tbsp unsalted butter: Adds richness and a velvety mouthfeel that complements the mushrooms beautifully.
- 1/2 cup barley (rinsed): The star ingredient that brings a satisfying chewiness and wholesome texture.
- 2 medium onions (diced): Adds a sweet, aromatic foundation to the soup.
- 1/2 lb mushrooms (thinly sliced): Provides deep, earthy undertones essential to the soup’s character.
- 8 cups reduced sodium chicken broth: The flavorful liquid base that ties all the ingredients together.
- 1 large carrot (thinly sliced): Contributes a subtle sweetness and a splash of color.
- 1/2 tsp salt: Enhances and balances all the flavors.
- 1/4 tsp ground black pepper: Adds gentle warmth and spice.
- 2 Tbsp minced parsley or dill: For a fresh, vibrant garnish that brightens the dish.
- Sour cream (optional): Adds creaminess and tang as a perfect finishing touch.
How to Make Barley and Mushroom Soup Recipe
Step 1: Prepare Your Veggies
Start by dicing the onions, thinly slicing the mushrooms, and slicing the carrot into delicate rounds. This prep ensures each vegetable releases its flavors consistently when cooked, building a rich soup base.
Step 2: Sauté Barley and Onions
Heat the olive oil and butter together in a large soup pot over medium heat. Once melted and shimmering, add the rinsed barley and diced onions. Stir frequently as they cook for about 5 minutes; this step unlocks the nuttiness of the barley and softens the onions, which adds a natural sweetness.
Step 3: Cook Mushrooms Until Liquid Evaporates
Next, add in the sliced mushrooms. Cook for around 5 more minutes, stirring occasionally until the mushrooms release their moisture and the liquid evaporates. This concentration of flavor is key to deepening the soup’s profile.
Step 4: Add Broth, Carrot, and Seasonings
Pour in the chicken broth and toss in the carrot slices, salt, and black pepper. Bring everything to a rolling boil, then skim off any impurities that rise to the surface for a clear, clean broth. This step helps keep your soup both flavorful and visually appealing.
Step 5: Simmer Gently for One Hour
Reduce the heat to low and cover the pot. Let the soup simmer for a full hour, stirring every 15 minutes. This slow cooking softens the barley perfectly and integrates all those lovely earthy, sweet, and savory flavors into one harmonious bowl.
Step 6: Finish with Fresh Herbs
Once the soup is done cooking, remove it from heat and sprinkle the chopped parsley or dill over the top. This burst of green freshens up each spoonful and adds a lovely dash of color to your dish.
How to Serve Barley and Mushroom Soup Recipe
Garnishes
For serving, a dollop of sour cream on top is a beautiful creamy contrast but feel free to skip it if you prefer the soup lighter. The fresh parsley or dill sprinkled right before serving introduces a burst of freshness that makes this rustic dish feel extra special.
Side Dishes
This soup pairs wonderfully with crusty bread, perfect for soaking up every last drop. A simple green salad also complements the warm, earthy flavors without overwhelming the palate, making your meal well-rounded and satisfying.
Creative Ways to Present
For an elegant touch, serve the soup in individual bowls garnished with a swirl of cream and fresh herbs. Or try ladling it into hollowed-out bread bowls for a playful, rustic presentation that doubles as an edible side!
Make Ahead and Storage
Storing Leftovers
This Barley and Mushroom Soup Recipe keeps beautifully in the refrigerator for up to 4 days. Store it in an airtight container to preserve the freshness and flavors so you can enjoy it again without losing any of the deliciousness.
Freezing
Want to save some for later? Freeze the soup in portion-sized airtight containers or freezer bags. It freezes well and can be kept for up to 3 months. Just be sure to leave a little room at the top as the barley expands a bit.
Reheating
Reheat gently on the stove over medium-low heat, stirring occasionally, until warmed through. You may want to add a splash of broth or water if the soup thickens during storage. This helps restore the perfect consistency and flavor balance.
FAQs
Can I make this soup vegetarian or vegan?
Absolutely! Swap the chicken broth for vegetable broth and replace the butter with olive oil or a plant-based margarine for a vegan-friendly version that’s just as rich and comforting.
Is pearl barley the best type to use here?
Yes, pearl barley works wonderfully because it cooks faster than hulled barley and has a nice chewy texture that complements the mushrooms. It’s also widely available and affordable.
Can I substitute other mushrooms for the ones listed?
Definitely! Feel free to experiment with cremini, shiitake, or even mixed wild mushrooms to add different textures and deeper flavors to your soup.
How thick or thin should the soup be?
This soup should have a hearty, stew-like consistency but still be spoonable. If you prefer it thinner, simply add more broth or water when cooking or reheating.
Is it necessary to rinse the barley?
Rinsing removes any dust or debris and helps improve the texture by washing away excess starch. It’s a quick step that’s worth doing for a cleaner, more polished soup.
Final Thoughts
There’s something truly special about a bowl of homemade soup that comforts both body and soul, and this Barley and Mushroom Soup Recipe fits the bill perfectly. With its rich flavors, nourishing ingredients, and simple steps, it’s a dish you’ll want to return to time and again. So go ahead, give it a try and enjoy every warm, tasty spoonful!
Print
Barley and Mushroom Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 70 minutes
- Total Time: 80 minutes
- Yield: 6 to 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Salt
Description
A comforting and hearty barley and mushroom soup made with tender barley, sautéed mushrooms, onions, and carrots simmered in a flavorful chicken broth. This soup is perfect for a cozy meal and is garnished with fresh herbs and optional sour cream for extra richness.
Ingredients
Main Ingredients
- 2 Tbsp olive oil
- 2 Tbsp unsalted butter
- 1/2 cup barley, rinsed
- 2 medium onions, diced
- 1/2 lb mushrooms, thinly sliced
- 8 cups reduced sodium chicken broth
- 1 large carrot, thinly sliced
- 1/2 tsp salt
- 1/4 tsp ground black pepper
To Serve
- 2 Tbsp minced parsley or dill
- Sour cream (optional)
Instructions
- Prepare the Vegetables: Dice the onions, thinly slice the mushrooms, and thinly slice the carrot to have all ingredients ready for cooking.
- Sauté Barley and Onions: In a large soup pot, heat 2 tablespoons of olive oil and 2 tablespoons unsalted butter over medium heat. Add the rinsed barley and diced onions, cooking for about 5 minutes while stirring frequently to soften the onions and lightly toast the barley.
- Add Mushrooms: Stir in the thinly sliced mushrooms and continue cooking for another 5 minutes, allowing the mushrooms to release their liquid and then evaporate, intensifying the flavor.
- Add Broth and Vegetables: Pour in 8 cups of reduced sodium chicken broth, then add the thinly sliced carrot, salt, and ground black pepper. Bring the mixture to a boil, skimming off any impurities that rise to the surface.
- Simmer the Soup: Reduce the heat to low, cover the pot, and let the soup simmer gently for 1 hour. Stir every 15 minutes to prevent sticking and to evenly cook the barley and vegetables.
- Finish and Serve: Remove the pot from heat and sprinkle minced parsley or dill on top. Serve hot with an optional dollop of sour cream for added creaminess and flavor.
Notes
- Rinse the barley well before cooking to remove excess starch and improve texture.
- Use reduced sodium chicken broth to better control the salt level in the soup.
- Sour cream adds a creamy texture and a slight tang but is optional if you prefer a lighter soup.
- Fresh herbs like parsley or dill brighten the soup and enhance aroma just before serving.
- Stir regularly during simmering to avoid sticking and ensure even cooking of the barley.
