Pin Recipe My grandmother used to say that soup was the most honest food you could make someone. Theres something about mushrooms and barley together that feels particularly grounding, like the earth itself is feeding you. I started making this soup during a particularly gray winter when I needed something that would hug me from the inside out.
Last February my neighbor came over crying because her cat had run away. I didnt know what to say so I just put a bowl of this soup in front of her. She ate three bowls and told me it was the first time all week she felt like she could breathe again.
Ingredients
- 2 tbsp olive oil: This is your foundation so use something that tastes good on its own
- 1 medium onion: Finely chopped so it practically melts into the soup
- 2 cloves garlic: Minced fresh because garlic powder has no business here
- 2 medium carrots: Dice them small so they cook through and add natural sweetness
- 2 celery stalks: Diced the same size as your carrots because even cooking matters
- 400 g mushrooms: Cremini give you more flavor but regular buttons work perfectly fine
- 1 tsp dried thyme: This is what makes it taste like it came from a restaurant kitchen
- 1 tsp dried oregano: Dried herbs actually work better here than fresh since they cook longer
- 120 g pearl barley: Rinse it well or your soup will be disappointingly cloudy
- 1.5 liters vegetable broth: Use one you actually like drinking because it becomes most of the flavor
- 1 bay leaf: The secret ingredient everyone forgets until they taste the difference
- Salt and black pepper: Wait until the end to taste because barley absorbs salt like crazy
- 2 tbsp fresh parsley: Optional but it makes everything look and taste brighter
- 1 tbsp lemon juice: Just a squeeze wakes up all the other flavors
Instructions
- Start your foundation:
- Heat that olive oil in a big pot over medium heat and toss in your chopped onion. Let it go for about three minutes until it turns translucent and starts smelling sweet.
- Build the flavor base:
- Add the garlic carrots and celery all at once. Stir occasionally for five minutes while they soften and your kitchen starts to smell like something good is happening.
- Get the mushrooms going:
- Throw in all those sliced mushrooms and cook them for six to eight minutes. Watch them shrink down and turn golden brown while they release all that mushroomy liquid into the pot.
- Wake up the herbs:
- Sprinkle in the thyme and oregano right on top of the vegetables. Stir everything around so those herbs get to know every single vegetable in there.
- Add the heart of the soup:
- Pour in your rinsed barley the vegetable broth and tuck in that bay leaf. Give it a good stir to make sure nothing is stuck to the bottom of the pot.
- Let it work its magic:
- Bring everything to a boil then turn it down to the lowest setting. Let it simmer uncovered for 35 to 40 minutes until the barley is tender and the soup has thickened.
- Fine tune everything:
- Fish out that bay leaf and taste your soup. Add salt pepper and that squeeze of lemon juice until it tastes exactly right to you.
- Finish it beautifully:
- Ladle the soup into warm bowls and scatter some fresh parsley on top if you remembered to buy some.
Pin Recipe This recipe showed up in my life exactly when I needed something I could make without thinking too hard. Now its the first thing I make for anyone whos sick sad or just needs to remember what comfort tastes like.
Making It Your Own
Ive added diced potatoes during the last fifteen minutes when I needed something more filling. A handful of chopped kale works the same way and turns this into a complete meal in a bowl.
The Umami Secret
One tablespoon of soy sauce stirred in with the broth makes this taste like it simmered all day. Its the trick I learned from a chef friend who understood that sometimes recipes need a little help becoming extraordinary.
Planning Ahead
This soup actually tastes better the second day when all the flavors have had time to really know each other. Make a double batch on Sunday and youll thank yourself all week long.
- Let it cool completely before refrigerating so it doesnt develop off flavors
- Freeze individual portions for those nights when cooking feels impossible
- The barley will absorb more liquid overnight so keep extra broth on hand
Pin Recipe Sometimes the simplest food is exactly what we need. This soup has never failed me.
Recipe FAQs
- → Can I use other types of mushrooms?
Absolutely. While cremini or button mushrooms work beautifully, you can also use shiitake for extra umami, portobello for meaty texture, or a wild mushroom blend for deeper earthy notes.
- → Do I need to soak pearl barley before cooking?
No soaking required. Simply rinse the pearl barley under cold water before adding it to the soup. It will cook directly in the broth, softening in about 35-40 minutes.
- → Can I make this soup gluten-free?
Pearl barley contains gluten, but you can substitute with buckwheat groats, brown rice, or quinoa for a gluten-free version. Ensure your vegetable broth is certified gluten-free.
- → How should I store leftovers?
Store in an airtight container in the refrigerator for up to 4 days. The barley will absorb more liquid as it sits, so add a splash of broth when reheating. This soup also freezes well for up to 3 months.
- → What can I serve with this soup?
Crusty bread, crackers, or a simple green salad complement this soup perfectly. For a more substantial meal, pair with a grilled cheese sandwich or serve as a starter before a main course.
- → Can I add protein to this soup?
Yes. Diced tofu, white beans, or shredded chicken can be added during the last 15 minutes of cooking. For a richer version, stir in a dollop of Greek yogurt just before serving.