This hearty Mushroom Barley Soup recipe is simple to make with just 10 ingredients! It combines chewy barley, tender mushrooms, fresh vegetables, and herbs in a rich, savory broth for a comforting, nourishing meal. (Vegan, oil-free.)
This hearty Mushroom Barley Soup is the best of both worlds... simple and delicious! It's rustic, comforting, and immensely satisfying.
It's made with just 10 wholesome ingredients, but develops a rich, savory flavor that's perfect for chilly days or whenever you're craving a cozy, warm bowl.
Tender barley, earthy mushrooms, and flavorful aromatics combine to create a satisfying soup that's filling and nourishing. It's also easy to customize! Swap in your favorite veggies, different herbs, or other pantry staples to make it your own.
Best of all, it's great made in advance for meal prep, lunches, or make ahead meals. Simmer up a big pot and enjoy easy, comforting bowls all week long!
Ingredients for Mushroom Barley Soup
For this recipe, you'll simmer in a large pot on the stove:
- Yellow onion: Or you can use sweet onion or white onion instead.
- Carrot
- Celery
- Mushrooms: Most often I use cremini mushrooms (baby bellas), but choose your own favorite variety or a combination. White button mushrooms, shiitake mushrooms, Portobello, or even dried mushrooms like porcini mushrooms would work great.
- Fresh garlic cloves: I like the taste of fresh, but you can substitute dried garlic powder if desired.
- Pearl barley: Also called pearled parley. This ancient grain has such a tender, hearty texture when cooked. Plus it contains plant-based protein and lots of fiber. I use pearl barley which has a shorter cooking time. So if you're using hulled barley instead, you'll need to extend the cooking time. (Consult the package instructions for guidance for your particular barley.) There's also a quick-cooking pearl barley that only takes 10-12 minutes.
- Vegetable broth: Be sure to use low sodium if desired.
- Italian seasoning
- Apple cider vinegar: Just a couple teaspoons adds delicious depth and complexity to the broth. I stir it in at the end of cooking time. (Or you can substitute white wine vinegar or unseasoned rice vinegar.)
- Fresh parsley
- Salt and black pepper
Customizing
Vegetables: Include other veggies like potatoes, leeks, green peas, rutabaga, zucchini, yellow summer squash, bell pepper, etc. You can also stir in fresh greens during the last few minutes of cook time, such as kale or baby spinach.
Gluten-free option: Barley is not a gluten-free grain. So if you're needing a gluten-free replacement, simply use white rice, whole grain brown rice, or quinoa instead.
Herbs & spices: This recipe uses Italian seasoning, but change up the taste with your own favorites. Dried basil, oregano, thyme, parsley, sage, bay leaves, etc.
Umami flavor: Before serving, you can also add tamari or soy sauce to taste. White miso is also a great addition for depth of flavor.
Make it "meaty": Stir in your favorite vegan ground beef crumbles for extra heartiness as well. Cook these separately according to package instructions. Then stir in towards the end of cook time.
Storing
After the soup cools, store the leftovers in a sealed container in the refrigerator. I find it keeps really well for about 4-5 days. Then reheat in the microwave when ready to enjoy.
Instant Pot note: I haven't tested this cooking method, but I'm guessing it would do very well in a pressure cooker. Simply sauté the veggies first, then I'd estimate about 18-20 minutes on high pressure.
For more inspiration, also browse all vegan mushroom recipes or soup recipes.
Mushroom Barley Soup (Easy!)
Ingredients
- 8 oz. mushrooms (or more)
- 1 yellow onion
- 1 medium carrots
- 2 stalks celery
- 4 cloves garlic
- 2 tsp. Italian seasoning
- 1/2 cup pearl barley*
- 6 cups vegetable broth
- 2 tsp. apple cider vinegar
- 2 Tbsp. fresh parsley
- Salt and pepper to taste
Instructions
- Prepare the veggies: Clean and slice the mushrooms. Set aside. Then dice the onion, carrot, and celery.
- In a large stockpot over medium-high heat, sauté onion, carrot, and celery for 7-8 minutes. (I use about 3 Tbsp. water for no-oil sauté method, adding more as needed.)
- Meanwhile, mince garlic.
- When onion is translucent, add sliced mushrooms, garlic, and Italian seasoning. Stir and sauté 3-4 minutes.
- Add vegetable broth. Increase heat and bring to a light boil.
- Meanwhile, rinse barley. When the soup is lightly boiling, add barley. Stir and reduce heat to medium-low. Then cover and simmer for about 30 minutes or until barley is desired tenderness. (You can simmer it longer for a softer texture.)
- Stir in the apple cider vinegar and fresh parsley (chopped) during the last couple minutes of cooking. Then salt & pepper to taste. (The barley tends to fall to the bottom of the pot, so dig deep when you're ladling it out!)
Notes
Nutrition Per Serving (Estimate)
Sodium content: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.
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Matt says
Excellent! Wholesome and healthy. I sautéed the mirepoix in olive oil and a bit of butter and added parmesan rind during the simmering. I'll definitely be making it again.
Kaitlin says
Great to hear you enjoyed the soup, Matt! I appreciate your kind feedback - thank you!
Stephanie Way says
Hi Kaitlin, I made this just as the recipe said except added cooked barley at the end, so I didn’t need to cook it as long. It’s delicious. Thanks for this recipe!
Kaitlin says
Hello Stephanie! That's so great to hear. Glad it worked out with your pre-cooked barley. Thanks very much for sharing your kind and helpful feedback!
Chalene R Mueller says
I used fresh herbs for the Italian Seasoning, added some fresh corn, peas, yellow squash (I needed to use), and otherwise followed your recipe exactly. It was so tasty and satisfying. Definitely a keeper.
Kaitlin says
That sounds amazing, Chalene! Thanks so much for sharing your awesome adaption and helpful feedback! So glad you enjoyed it.
Christi Wilson says
Do you think I can add all this in my instapot and cook it?
Kaitlin says
Hello, Christi! I haven't tested that method, but I'm guessing it would do great in the instant pot. I'd suggest sautéing the onion, carrot, & celery for about 5 minutes first, then add the mushrooms & garlic and sauté for another 3-4 minutes. Then probably pressure cook for about 18-20 minutes. Would love to hear if you give it a try!
Christi Wilson says
Cool thank you!! I actually made it last night with lentils and no mushrooms and we LOVED it!!!
Kaitlin says
Awesome to hear! Great adaption with the lentils!