Mushroom Barley Soup Recipe

5 from 20 votes

This classic deli-style mushroom barley soup is packed with earthy baby bella mushrooms, fresh vegetables, and chewy pearled barley all simmered in a rich tamari-spiked vegetarian broth. One pot, minimal effort, and deeply satisfying.

Prep Time15

Cook Time50

Total Time1 5

Course: Soup

Cuisine: American

Diet: Vegan

Servings:

Author: Brittany Mullins

Equipment

Dutch oven

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.
2 Tablespoons olive oil, 1 yellow onion, 1 ½ cup carrots, 1 cup celery, 3 garlic cloves
Add mushrooms and cook for an additional 5-6 minutes, until mushrooms start to cook down.
16 oz baby Bella mushrooms
Add dried oregano, dried thyme, bay leaf, pepper and salt, stir to combine and cook for an additional 1-2 minutes.
1 teaspoon dried oregano, 1 teaspoon dried thyme, 1 bay leaf, 1 teaspoon pepper, 1 teaspoon sea salt
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.
6-8 cups low-sodium vegetable broth, 1 cup uncooked pearled barley
Add tamari and spinach, stir and cook for an additional 2-3 minutes, until spinach wilts.
2 Tablespoons tamari or coconut aminos, 2-3 cups baby spinach
Remove bay leaf and season to taste. Serve warm topped with fresh parsley and a side of crusty bread, if desired.
fresh parsley leaves

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.
Pearled vs Hulled Barley: Pearled barley has had its outer husk and bran layers removed, making it softer and quicker to cook. Hulled barley is the whole grain version with only the tough outer husk removed, making it more nutritious but chewier and longer to cook. Either works in this soup but pearled barley is my preference for its tender texture and shorter 30-minute cook time.

Nutrition