Mushroom Barley Vegetable Soup

Name: Mushroom Barley Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup pearl barley; 8 cups vegetable broth; 2 cups sliced mushrooms; 1 large carrot, diced; 1 large onion, chopped; 2 celery stalks, diced; 3 cloves garlic, minced; 1 tsp dried thyme; 1 tsp dried rosemary; Salt and pepper to taste; 2 tbsp olive oil; Fresh parsley for garnish

Highlighted under: Wholesome & Fresh Recipes

This delicious mushroom barley vegetable soup is a hearty and nutritious dish, perfect for a cozy meal anytime.

Created by

Emma

Last updated on 2026-01-01T21:55:27.764Z

This mushroom barley vegetable soup is not only comforting, but it is also packed with nutrients. The combination of mushrooms, barley, and fresh vegetables creates a satisfying and flavorful dish that is perfect for any time of the year.

        Why You'll Love This Recipe
        A hearty and filling dish that's perfect for cold days.
Rich umami flavor from the mushrooms.
Packed with healthy ingredients and fiber.

      

Nutritional Benefits of Barley

Barley is a whole grain that is rich in dietary fiber, which is essential for digestive health. Incorporating barley into your diet can help regulate blood sugar levels and promote a feeling of fullness, making it an excellent choice for those looking to maintain a healthy weight. Additionally, barley contains important vitamins and minerals, including B vitamins, iron, and magnesium, all of which contribute to overall well-being.

Moreover, the soluble fiber found in barley can help lower cholesterol levels, reducing the risk of heart disease. This makes mushroom barley vegetable soup not only a comforting meal but also a heart-healthy option that supports your long-term health goals.

Versatile Vegetable Options

One of the standout features of this mushroom barley vegetable soup is its versatility. You can easily customize the recipe by adding your favorite seasonal vegetables. Consider including spinach, kale, or zucchini for extra nutrients and color. You can also swap out the mushrooms for other varieties like shiitake or portobello, which will lend their unique flavors to the dish.

This soup is an excellent way to use up leftover vegetables in your fridge. Don’t hesitate to throw in some peas, bell peppers, or even diced tomatoes. The beauty of this recipe lies in its adaptability, allowing you to create a personalized soup that caters to your taste preferences and available ingredients.

Perfect for Meal Prep

Mushroom barley vegetable soup is ideal for meal prep, making it a convenient choice for busy individuals or families. You can make a large batch at the beginning of the week and store it in the refrigerator or freezer for quick, nutritious meals throughout the week. The flavors in the soup deepen after a day or two, which means it tastes even better as leftovers.

Simply reheat a serving in the microwave or on the stovetop for a satisfying lunch or dinner. This makes it a practical option for those looking to save time without sacrificing nutrition. Plus, you can easily adjust the portion sizes, ensuring that you have just the right amount for each meal.

Ingredients

Soup Ingredients

1 cup pearl barley
8 cups vegetable broth
2 cups sliced mushrooms
1 large carrot, diced
1 large onion, chopped
2 celery stalks, diced
3 cloves garlic, minced
1 tsp dried thyme
1 tsp dried rosemary
Salt and pepper to taste
2 tbsp olive oil
Fresh parsley for garnish

Gather all ingredients to make the cooking process smooth and easy.

Instructions

Prepare the Barley

In a large pot, heat olive oil over medium heat. Add the garlic, onion, carrot, and celery. Sauté until the vegetables are soft, about 5 minutes.

Add the Mushrooms

Stir in the sliced mushrooms and cook for another 5 minutes until they are tender.

Combine Ingredients

Add the pearl barley, vegetable broth, thyme, rosemary, salt, and pepper. Bring to a boil.

Simmer the Soup

Reduce the heat to low, cover, and simmer for 30 minutes or until the barley is tender.

Serve

Garnish with fresh parsley and serve hot. Enjoy your delicious mushroom barley vegetable soup!

This soup is perfect for meal prepping and can be stored in the fridge for up to 3 days.

Storage Tips

To store leftover mushroom barley vegetable soup, allow it to cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to 4 days. If you want to extend its shelf life, consider freezing it in portions. Use freezer-safe containers or resealable bags, and make sure to label them with the date for easy tracking.

When reheating frozen soup, it’s best to thaw it in the refrigerator overnight before warming it on the stovetop or in the microwave. This ensures even heating and maintains the texture of the barley and vegetables.

Serving Suggestions

For a complete meal, serve your mushroom barley vegetable soup with a slice of crusty bread or a fresh garden salad. A sprinkle of grated Parmesan or a dollop of sour cream can add an extra layer of flavor, enhancing your dining experience. You can also pair it with a light white wine or herbal tea for a soothing combination.

If you’re hosting a gathering, consider serving this soup as a starter. Its comforting flavors will set a warm tone for the meal and impress your guests with its delightful taste and aroma.

Questions About Recipes

→ Can I use other grains instead of barley?

Yes, you can substitute barley with quinoa or brown rice, but cooking times may vary.

→ Is this soup vegan?

Yes, this mushroom barley vegetable soup is completely vegan as it uses vegetable broth.

→ Can I freeze this soup?

Absolutely! This soup freezes well. Just let it cool down before transferring it to freezer-safe containers.

→ What other vegetables can I add?

Feel free to add any vegetables you like, such as spinach, kale, or bell peppers for added nutrition.