5 from 20 votes

Mushroom Barley Soup

Brittany MullinsUpdated Jul 20, 2026

Servings: 8

1 hr 5 mins

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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!

This mushroom barley soup is one of those recipes I come back to every single winter without fail. It is inspired by the classic Jewish deli version that has been a staple in delis and home kitchens for generations, and for good reason. The combination of earthy baby bella mushrooms, chewy pearled barley, and a tamari-spiked broth creates a soup so rich and savory that nobody ever believes me when I tell them there is no meat in it!

If you are building out your cold weather soup rotation, my roasted garlic lentil soup and easy vegetable soup belong right alongside it.

Why I Love This Mushroom Barley Soup Recipe
Ingredients Needed for Barley Soup
Substitutions for Mushroom Barley Soup
How to Make Mushroom Barley Soup
Tips for the Best Mushroom and Barley Soup
What to Serve With Mushroom Barley Soup
How to Store Leftovers
Frequently Asked Questions
More Soup Recipes to Try
Mushroom Barley Soup Recipe Recipe

“Great recipe! I love mushrooms, so this was an easy win for me, but I especially like the texture contrast of the barley and how the tamari (I used coconut aminos) enhances the umami factor. Perfect for a fall evening!”

– michelle m.

23 More Reviews

Why I Love This Mushroom Barley Soup Recipe

Woman (Brittany Mullins) wearing a white shirt and sipping a green smoothie.

Barley is wildly underrated: Most people reach for pasta or rice in soup without thinking twice. Barley brings a nutty, slightly chewy texture that holds up beautifully in the broth and makes every bowl genuinely filling.
Minimal prep, maximum reward: A little veggie chopping and then the pot does all the work. Once everything is in there you can walk away for 30 minutes while your kitchen fills with the best smell imaginable.
It is endlessly customizable: Swap the spinach for kale, add white beans for extra protein, throw in whatever vegetables you have in the fridge. The broth is forgiving enough to handle almost anything you add to it.

Ingredients Needed for Barley Soup

Ingredients measured out to make Mushroom Barley Soup: celery, broth, garlic, salt, onion, spinach, barley, baby bella mushrooms, pepper, olive oil, carrots, tamari, oregano, parsley, bay leaf and thyme.

olive oil – to sauté the vegetables.
yellow onion, carrots, celery and garlic – the aromatic base of the soup, sometimes called soffritto in Italian cooking or mirepoix in French. Sauté them low and slow before adding anything else. This is what builds the savory depth of the entire broth.
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 for Mushroom Barley Soup

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 Mushroom Barley Soup

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!

Celery, carrots and onion cooking in a pot with garlic.

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.

Tips for the Best Mushroom and Barley Soup

Do not rush the mushrooms: Let them cook down fully before adding the broth. Mushrooms release a lot of moisture as they cook and that liquid concentrates into the broth and adds serious flavor. Rushing this step means less depth in your final soup.
Rinse the barley before adding it: A quick rinse under cold water removes excess starch and keeps the broth from turning cloudy and overly thick.
Season in layers: Add salt when sautéing the vegetables and again at the very end after everything has simmered. Seasoning in layers builds a much more well-rounded flavor than adding it all at once.
Use a Dutch oven if you have one: The heavy base distributes heat more evenly and helps the vegetables sauté properly without burning. It also retains heat beautifully which means the soup stays warm longer at the table.

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.

Mushroom barley soup in a bowl with bread.

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

What other vegetables can I add to mushroom barley soup?

This soup is flexible! You can add diced potatoes, parsnips, or even frozen peas for extra flavor and nutrients.

How do I prevent barley soup from thickening too much?

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.

Can I make mushroom barley soup gluten-free?

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.