Mushroom barley soup is the kind of meal that settles you. It simmers slowly, fills the kitchen with an earthy aroma, and reminds you that simple ingredients can be deeply satisfying. Mushrooms bring depth and richness, while barley adds a gentle chew that turns a bowl of soup into something steady and nourishing.
This soup has long been a staple in homes where warmth and practicality matter. Barley stretches a pot, mushrooms add savoriness, and vegetables round everything out. It’s food meant to be made once and enjoyed over a few days, tasting even better as the flavors meld.
In the Let’s Veg lifestyle, mushroom barley soup represents resilience and balance. It’s affordable, filling, and rooted in vegetables and grains that have sustained people for generations. No shortcuts, no trends just real food doing what it’s always done best.
Mushroom Barley Soup
Ingredients
Equipment
Cooking Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery with a pinch of salt.
- Cook 6-8 minutes, until softened.
- Add Mushrooms & Garlic
- Stir in mushrooms and cook 5-7 minutes, until they release moisture and begin to brown.
- Add garlic and cook 30 seconds.
- Add Barley & Broth
- Stir in barley, thyme, salt, and pepper.
- Add broth and bring to a boil.
- Reduce heat and simmer 40-45 minutes, until barley is tender.
- Taste and adjust seasoning.
- Finish with parsley, lemon juice, or olive oil if desired.