Mushroom Barley Soup

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

• 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

• 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.

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!

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.