Mushroom Barley Soup
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Published Feb 17, 2023, Updated Jan 10, 2025
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This mushroom barley soup combines fresh vegetables and pearled barley in a vegetarian broth. It’s hearty, comforting, packed full of flavor and comes together in just one pot!
I’ve been craving all the comfort foods recently, so I’m excited to share this mushroom barley soup with you today because it’s super comforting and hearty.
The earthiness from the mushrooms and umami flavor from the tamari paired with the nuttiness and chewy texture of the barley is chef’s kiss!
And since this is a one-pot meal it’s super easy to whip up and requires minimal prep work. Just cut your veggies, throw everything in your pot and voila dinner is served. If you’re loving cozy vegan soups like this, you’ve got to try my lentil soup or cabbage soup. Both are hearty, nourishing, and perfect for chilly days!
Table of Contents
Why You’ll Love This Soup
- Comfort in a bowl – It’s hearty, cozy, and packed with flavor.
- One pot wonder – Everything comes together in one pot, making cleanup a breeze.
- Minimal effort – Other than a little veggie chopping, this recipe is mostly hands-off.
- Dairy free and vegan – A wholesome option everyone can enjoy!
Ingredients Needed
- olive oil – to sauté the vegetables.
- carrots – I recommend using medium to large carrots, peeling them and slicing into ¼- inch thick slices.
- celery – wash well and then chop into bite-sized pieces.
- yellow onion and garlic – adds a delicious savory flavor to this soup.
- mushrooms – baby bella mushrooms (also known as cremini mushrooms) work best in this soup.
- baby spinach – for some added nutrients and a pop of color!
- dried herbs – oregano, thyme and a bay leaf.
- vegetable broth – the liquid base of the soup. I like using low-sodium broth so I can control the amount of salt in my soup.
- pearled barley – if you’re new to barley, pearled barley is a type of barley that has had its outer husk and bran layers removed. It’s a grain that’s made from wheat so steer clear if you have a gluten intolerance or allergy. It contains many of the same nutrients as white and brown rice, but pearled barley does have double the amount of fiber per serving. My favorite brand is Bob’s Red Mill Pearl Barley.
- tamari – adds a savory, umami flavor to the soup.
Find the full ingredient list with measurements in the recipe card below.
Substitutions
- Mushrooms: Baby bella mushrooms work best, but white mushrooms are a great alternative if that’s what you have on hand.
- Baby spinach: Swap spinach for kale if you prefer or if that’s what you have available. Both add nutrients and color.
- Vegetable broth: To keep this soup vegan, stick with vegetable broth. If you don’t need it to be vegan, beef or chicken broth can add extra flavor.
- Pearled barley: If you need a gluten-free option, skip the barley entirely or swap it with rice, quinoa, or another gluten-free grain.
- Tamari: Soy sauce or coconut aminos work perfectly as substitutes if you don’t have tamari.
How to Make
Follow these simple steps to make a cozy and nourishing mushroom barley soup. It’s hearty, packed with flavor, and comes together in no time. Let’s get cooking!
Step 1: Heat oil in a large pot over medium heat. Sauté onion, carrots, and celery for about 7 minutes until softened. Add garlic and cook for 1-2 minutes.
Step 2: Stir in mushrooms and cook for 5-6 minutes until they begin to soften.
Step 3: Add oregano, thyme, bay leaf, salt, and pepper, and cook for 1-2 minutes.
Step 4: Pour in the vegetable broth and barley. Bring to a boil, then reduce to a simmer, cover, and cook for 30 minutes until the barley is tender.
Step 5: Stir in tamari and spinach. Cook for 2-3 minutes until the spinach wilts.
Step 6: Remove the bay leaf and adjust seasonings to taste. Serve warm with fresh parsley on top and crusty bread on the side, if desired.
Brittany’s Tips
- Prep your ingredients: Chop all your veggies and measure the ingredients before starting to make the cooking process seamless.
- Rinse the barley: Rinsing pearled barley before adding it to the soup helps remove any excess starch and prevents it from clumping.
- Use fresh herbs if possible: If you have fresh oregano or thyme, substitute them for dried herbs to boost the flavor. Add them towards the end of cooking for the best taste.
What to Serve With Mushroom Barley Soup
- With a salad – Serve this soup with a fresh salad like this easy spinach salad or kale and brussels sprout salad
- With crackers – If you’re a fan of having crackers with your soup, you need to try making my easy almond flour crackers. They’re easier to make than you might think.
- With bread – A slice of fresh warm or toasted sourdough bread would pair perfectly with this soup.
- With a sandwich – Serve the soup with a grilled cheese sandwich or panini on the side.
How to Store Leftovers
In general, soup is amazing for meal prep because of how well it stores! I love making one big batch and eating leftovers throughout the week. It tastes even better after sitting in the fridge for a day or two!
For storage, let the soup cool completely before placing in an airtight container. Store in the refrigerator for up to one week or in the freezer for up to 3 months. If freezing, let the soup thaw in the fridge overnight when you’re ready to enjoy. For reheating, warm the soup on the stovetop or in the microwave.
The barley will soak up some of the liquid as it sits so if serving leftovers you might need to add more broth or water to the soup.
Frequently Asked Questions
This soup is flexible! You can add diced potatoes, parsnips, or even frozen peas for extra flavor and nutrients.
Barley tends to absorb liquid over time. If your soup thickens after sitting, simply add more broth or water when reheating to reach your desired consistency.
Yes! Substitute the barley with a gluten free grain like quinoa, brown rice, or wild rice. Adjust the cooking time accordingly, as these grains cook faster than barley.
More Mushroom Recipes
- Mushroom Kale Quinoa Risotto
- One Pot Vegan Mushroom Stroganoff
- Easy Portobello Pizzas
- Healthy Tuna Noodle Casserole
- Mother Earth Bowl (Flower Child Copycat)
- Vegetarian Hash Brown Breakfast Casserole
More Soup Recipes
- Detox Soup
- Classic Minestrone Soup
- Tomato Basil Soup
- Chicken Noodle Soup
- Quinoa Soup
- Mexican Sweet Potato Chicken Soup
- Turkey Soup
Be sure to check out the full collection of soup recipes on EBF!
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Mushroom Barley Soup
Ingredients
- 2 Tablespoons olive oil
- 1 yellow onion, peeled and diced
- 1 ½ cup carrots, peeled and chopped
- 1 cup celery, chopped
- 3 garlic cloves, minced
- 16 oz baby Bella mushrooms, sliced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon pepper, plus more to taste
- 1 teaspoon sea salt, plus more to taste
- 6-8 cups low-sodium vegetable broth, plus more if desired
- 1 cup uncooked pearled barley
- 2 Tablespoons tamari or coconut aminos
- 2-3 cups baby spinach, roughly chopped
- fresh parsley leaves, for serving
Instructions
- In a large pot or Dutch oven, add the oil and heat over medium-high heat to warm. Add the onion, carrots and celery and sauté for about 7 minutes, or until vegetables begin to soften. Stir intermittently. Add the garlic and sauté for another 1 to 2 minutes.
- Add mushrooms and cook for an additional 5-6 minutes, until mushrooms start to cook down.
- Add dried oregano, dried thyme, bay leaf, pepper and salt, stir to combine and cook for an additional 1-2 minutes.
- Add vegetable broth and barley. Bring the mixture to a rolling boil, reduce heat to a simmer and cover. Cook for about 30 minutes, until barley is cooked.
- Add tamari and spinach, stir and cook for an additional 2-3 minutes, until spinach wilts.
- Remove bay leaf and season to taste. Serve warm topped with fresh parsley and a side of crusty bread, if desired.
Notes
- Storage: Let the soup cool completely before storing it in an airtight container. Keep it in the fridge for up to a week or freeze for up to 3 months. Thaw frozen soup in the fridge overnight and reheat on the stovetop or in the microwave.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Just made this tonight, so good! The earthy mushrooms, chewy barley and cabbage (I didn’t have any spinach) all combined for a healthy and filling soup.
Excellent. I am happy this soup turned out amazing for you, Kathie. Thank you for coming back and sharing your review + star rating, I appreciate it!
This was really tasty and easy to make. Soups have been on the weekly rotation for the past few months and this will definitely be added in the loop.
Ah yay!!! I am so glad you are loving this soup and it was a hit for you. Thank you for sharing your review & star rating, it means so much to me!
Hi there, This looks wonderful. Thank you for your work! I’m wondering, what would you recommend in place of the barley?
Hi Mary Catherine – You could try white or brown rice in place of the barley. Hope you enjoy this recipe!
Super yummy! Added a ton of extra carrots and celery and some additional broth and turned out great. Thanks for sharing something a little different from the standard soup recipes out there!
YUM! Sounds absolutely delicious, Amber. Thank you for coming back and sharing your review + star rating, I appreciate it!
(forgot to add my star rating)
Thank you!!
I wasn’t feeling all too well lately and needed a soup recipe that was easy to put together and would be a good comfort food. This recipe was super simple and super delicious. And 2 days later, I’m feeling much better. Thank you so much!
Yay! I am so excited to hear that you are loving this recipe and that you are feeling better, Jana. Thank you for your review + star rating! I really appreciate it!
I made it for lunch yesterday. it was absolutely delicious. I added one finely diced Jalepeno for a nice kick. Thank you.
Ah yay! I am excited to hear that you are loving this recipe, Ann. Thank you so much for sharing your review + star rating, I appreciate it!
Made this yesterday. We really loved it. Thank you.
Excellent! So glad this recipe is a hit, Cristina. Thank you for your review + star rating, I appreciate it!
This looks delish! I can’t wait to try it! Can you tell me if it would be ok to freeze leftovers? Or is this the type of soup that may not freeze/defrost well?
Hi Lauren – You can freeze the leftovers. If freezing, let the soup thaw in the fridge overnight when you’re ready to enjoy. For reheating, warm the soup on the stovetop or in the microwave. The barley also soaks up some of the liquid so you might need to add some additional broth or water. Hope you enjoy this recipe!