Mushroom Barley Soup

mushroom barley soup with carrots, celery and parsley in a blue bowl.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This classic mushroom barley soup recipe is packed full of delicious ingredients and is loaded with comforting and hearty flavors. It’s the perfect nutritious meal-in-one for the fall and winter months!


  • 2 tbsp olive oil
  • 1 large yellow onion, diced
  • 3 celery stalks, chopped
  • 2 carrots, peeled + chopped
  • 1 garlic clove, minced
  • 1 lb cremini mushrooms, sliced (sometimes called baby bella mushrooms)
  • 2 tbsp fresh thyme
  • 1 1/4 cups pearled barley
  • 8 cups vegetable broth
  • 1 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 2 tbsp white wine vinegar
  • 23 tbsp fresh parsley, for garnish


  1. Add olive oil to a large stock pot or dutch oven over medium heat.
  2. Add in onion and saute for 3-5 mins or until translucent.
  3. Add in celery, carrots and garlic and cook for 1 more minute.
  4. Add in mushrooms and saute for 1 minute.
  5. Place top onto pot and keep covered for 5 mins. Check on mushrooms to make ensure they begin sweating (they should release most of their liquid).
  6. Cook for another 5 mins.
  7. Add in thyme, barley, vegetable broth and salt and pepper and bring to a boil.
  8. Then cover with lid and reduce heat to low and simmer for 20 mins. Stir occasionally. Remove lid and let cook for an additional 20 mins. Soup is ready when barley is tender and soup is thick.
  9. Add in white wine vinegar and top with fresh parsley or herbs of choice.
  10. Serve warm or see storage instructions above.