Mushroom Barley Soup
Hearty vegetarian soup with tender mushrooms, chewy barley, and deep umami from a simple broth. Ready in under 45 minutes with pantry staples.
- Total time
- 45 min
- Servings
- 4
- Calories
- 218
- Protein
- 7g
Ingredients
- 2 tbsp olive oil
- 1 medium yellow onion
- 3 cloves garlic
- 12 oz mushrooms, cremini or button
- ¾ cup pearl barley
- 6 cups vegetable broth
- 3 sprigs fresh thyme (or 1 tsp dried)
- 1 pinch salt and black pepper to taste
Instructions
- 1
Dice onion into 1/2-inch pieces. Mince garlic. Slice mushrooms into 1/4-inch-thick pieces.
- 2
Heat oil in a large pot over medium-high until shimmering, about 90 seconds.
- 3
Add onion and cook, stirring occasionally, until softened and translucent, about 4 minutes.
- 4
Stir in garlic and mushrooms. Cook until mushroom edges soften and liquid releases, about 5 minutes.
- 5
Add barley, broth, and thyme. Bring to a boil over high heat, then reduce to a simmer.
- 6
Simmer uncovered for 25–30 minutes until barley is tender and chewy, not mushy.
- 7
Remove thyme sprigs. Taste and adjust salt and pepper.
- 8
Serve hot in bowls.
Tools you’ll need
- large pot (6-quart or larger)
- chef's knife
- cutting board
- wooden spoon
- ladle
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