Mushroom Barley Soup That’s Rich, Hearty, and Comforting
There is something deeply satisfying about a bowl of mushroom barley soup. It is earthy, savory, and filling without feeling heavy. The combination of tender pearl barley, layers of mushrooms, and aromatic herbs creates a broth that tastes like it simmered all day. A touch of white or red miso at the end adds depth and subtle richness that takes this classic soup to the next level.
This recipe is perfect for chilly evenings, meal prep, or whenever you want something wholesome and comforting.
Prep Time: 20 minutes
Cook Time: 50–60 minutes
Total Time: About 1 hour 15 minutes
Servings: 6–8
Ingredients
2 tablespoons extra virgin olive oil
1 ounce gourmet dried mushrooms (such as porcini or mixed wild), reconstituted in 1 cup hot water
8 ounces cremini mushrooms, sliced
6 ounces shiitake mushrooms, sliced and stems removed
1 medium onion, diced
2 celery stalks, diced
2 medium carrots, diced
3 cloves garlic, minced
½ cup dry white wine
8 cups low sodium vegetable stock
2 bay leaves
2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
¾ cup pearl barley, rinsed
2 tablespoons minced flat leaf Italian parsley
1 tablespoon white or red miso paste
Salt and black pepper to taste
Instructions
Place dried mushrooms in a bowl and cover with 1 cup hot water. Let soak for 15–20 minutes. Strain, reserving the soaking liquid, and chop the mushrooms.
Heat olive oil in a large soup pot over medium heat.
Add diced onion, celery, and carrots. Cook for 5–7 minutes until softened.
Stir in garlic and cook for 30 seconds until fragrant.
Add cremini, shiitake, and chopped reconstituted mushrooms. Cook for 8–10 minutes until mushrooms release moisture and begin to brown.
Pour in the white wine and simmer for 2–3 minutes, scraping up any browned bits from the bottom of the pot.
Add vegetable stock, reserved mushroom soaking liquid (strain to remove grit), bay leaves, thyme, and pearl barley.
Bring to a boil, then reduce heat and simmer uncovered for 35–45 minutes, or until barley is tender. Stir occasionally.
Remove bay leaves. In a small bowl, whisk miso paste with a few tablespoons of hot soup broth, then stir back into the pot.
Adjust salt and pepper to taste. Garnish with fresh parsley and serve hot.
Tips
Strain the mushroom soaking liquid through a fine sieve or coffee filter to remove grit.
Brown mushrooms well for deeper flavor. Do not rush this step.
Stir barley occasionally to prevent sticking.
If soup thickens too much, add a splash of hot water or stock.
Use a heavy bottomed pot for even cooking.
Add miso off heat to preserve its flavor.
Taste before adding salt since miso and stock contain sodium.
Chop vegetables evenly for consistent texture.
Fresh thyme gives brighter flavor than dried.
Let soup rest 10 minutes before serving for flavors to meld.
Variations
Vegan Creamy Version: Stir in ¼ cup unsweetened coconut milk.
Beefy Style: Replace vegetable stock with beef broth.
Greens Boost: Add chopped kale or spinach in the last 5 minutes.
Slow Cooker Method: Sauté vegetables first, then cook on low for 6–7 hours.
Instant Pot Option: Pressure cook on high for 20 minutes with natural release.
Herb Twist: Add rosemary for a woodsy note.
Gluten Free Swap: Substitute barley with brown rice or quinoa.
Spicy Touch: Add crushed red pepper flakes.
Extra Umami: Stir in a teaspoon of soy sauce or tamari.
Protein Boost: Add white beans or lentils.
Q&A
Can I make this ahead of time?
Yes, the flavor improves the next day.
Does barley need to be soaked?
No, pearl barley cooks directly in the soup.
Can I freeze it?
Yes, though barley may absorb more liquid when reheated.
What type of mushrooms work best?
A mix of dried and fresh mushrooms provides the most depth.
Is miso necessary?
It adds depth, but the soup is still good without it.
Why is my soup too thick?
Barley absorbs liquid as it sits. Add more stock when reheating.
Can I use quick barley?
Yes, reduce simmer time accordingly.
How long does it last in the fridge?
Up to 4 days in an airtight container.
Can I add potatoes?
Yes, dice and add with the barley.
Is it suitable for meal prep?
Absolutely. It reheats very well.
Nutrition
(Approximate per serving)
Calories: 240–280
Protein: 7–9g
Fat: 6–8g
Carbohydrates: 40–45g
Fiber: 6–8g
Sodium: Varies depending on stock and miso used
Conclusion
Mushroom Barley Soup is the kind of meal that feels nourishing and deeply satisfying. The layered mushroom flavor, tender barley, and fragrant herbs create a bowl that is both rustic and refined. With simple ingredients and flexible variations, it is easy to adapt to your taste and dietary needs. Whether served as a main course with crusty bread or as a starter for a cozy dinner, this hearty soup delivers comfort in every spoonful.