Barley and Mushroom Soup Recipe
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This mushroom and barley soup is very soothing. Ladle it into your bowl, deeply inhale the warm steam, pull the spoon to your lips and savor. You’ll probably be smiling while you ruminate on the flavors. It was my comfort food all last week when I wasn’t feeling well. It’s really simple, healthy and delicious.
Barley and Mushroom Soup Ingredients:
2 Tbsp olive oil
2 Tbsp butter
1/2 cup barley rinsed
2 medium onions diced
1/2 lb mushrooms, thinly sliced
8 cups reduced sodium chicken broth
1 large carrot thinly sliced
1/2 tsp salt
1/4 tsp ground black pepper
2 Tbsp minced parsley or dill to serve
Sour cream to serve, optional
How to make Mushroom and Barley Soup:
1. Prep your vegetables by: dicing 2 onions, slicing 1/2 lb of mushrooms and thinly slicing 1 carrot.
2. In a large soup pot heat 2 Tbsp of oil and 2 Tbsp of butter. Add 1/2 cup of barley along with diced onions. Cook over medium heat for 5 min, stirring constantly.
3. Add sliced mushrooms and cook for another 5 min or until mushroom liquid has evaporated.
4. Next, add 8 cups of reduced sodium chicken broth, sliced carrot, 1/2 tsp of salt and 1/4 tsp of ground pepper. Bring soup to a boil and use a spoon to skim impurities off the top.
5. Cover and simmer on low heat for 1 hour, stirring every 15 minutes. Remove from heat and sprinkle with parsley or dill before serving.
Barley and Mushroom Soup Recipe
Ingredients
Instructions
- How to make Mushroom and Barley Soup:
- Dice 2 onions and slice 1/2 lb of mushrooms, and thinly slicing 1 carrot.
- In a large soup pot heat 2 Tbsp of oil and 2 Tbsp of butter, then add 1/2 cup of barley along with diced onions. Cook over medium heat for 5 min, stirring frequently.
- Add sliced mushrooms and cook for another 5 min or until mushroom liquid has evaporated.
- Next, add 8 cups of chicken broth, sliced carrot, 1/2 tsp of salt and 1/4 tsp of ground pepper. Bring soup to a boil and skim off impurities that float to the top.
- Cover and simmer on low heat for 1 hour. stirring every 15 minutes. Remove from heat and sprinkle with parsley or dill before serving.
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Hello, do you think this would work with canned mushrooms? Should they be sauteed if I add them or just throw them in? Thank you.
Hi, OK, I always use fresh. If you happen to test that out with canned, I’d love to know how you like that.
This recipe mushroom barley soup that you sent isn’t what I wanted. I need a much thicker meatier soup. Not a broth.
Hi Paula, you can find all of our soup recipes HERE.
If you like mushrooms and barley, you will LOVE this soup!
I followed the recipe exactly and it is absolutely delicious. Thank you Natasha!
Thank you so much for that awesome review, Micki! I’m glad you enjoyed this recipe.
Are you adding dried barley and it cooks in the soup? Or do you have to have some already cooked?
Hi Stefane, we used dried barley that has been rinsed. Per the recipe “1/2 cup barley rinsed”
Hi Stefane, I am adding dried barley and it cooks in the soup. I hope you love this barley soup!
My husband’s reaction to this soup: “This is 10 stars out of 5, baby! Is there enough left over for me to have it for breakfast tomorrow?” I will definately be making this over and over again- and it’s soooo easy!
I am all smiles! Thank you so much for sharing that with me, Svetlana! I love it! Thanks for the awesome review!
Hi there
Can this soup be made in a crockpot? If yesterday how long should iot be cooked etc.
Hi Nesa, I haven’t tried this in a crockpot but I would guess on low for 6 to 8 hours or on high for 2 hours or until barley reaches desired doneness.
I’m gonna try this today but tweak a little bit with adding heavy cream at the end, using up a sweet potato that I have and some broccolli…lol… What kind of soup is that gonna make? Oh and celery…gotta use up some sticks…
Let me know how your experimenting goes! I’m curious! 😉
Was awesome! I decided to just use up the sweet potato and celery…I added them when I added the carrot. Family loves it! Also, I added some fancy cheese when serving too…
I’m happy to hear that, thanks for sharing!
I have some chicken thighs in the fridge which I’d like to try in this soup… when would be the best time to throw them in?
Hi Ana, you could either add them when there is 20 minutes left on the timer or right at the beginning – they will be pretty tender at the end of the cooking time. When I make chicken noodle soup with chicken thighs, I cook the thighs in the broth for 20 minutes then remove, shred the chicken and put it back in the pot.
Does this soup freeze well?
Yes, it does freeze well 😋.
Made three recipes from your site today, and this was one. Tzatziki and shrimp avocado salsa were the other two. Another winner! I used vegetable broth, as I didn’t have chicken on hand, and it came out great. Love your recipes. You’re my new go to! And that’s saying a lot because I generally don’t do much cooking. My family is of Latvian heritage, and speaks Russian. This site helps me bring traditional meals to the table. The botscht with meat is a favorite 😁
I’m so happy to hear that! Thank you so much for sharing your wonderful reviews 🙂
Does this soup keep well in the refrigerator? I’m having company and would like to make it two days in advance. Thanks 🙂
Yes it will keep well for 2 days in the fridge 🙂
Love how easy it is to make this, and tastes great too!
Thank you for the nice review 😀.
Natasha, thank you. I made this soup so… many times. Love it, usually make double portion. Love your Уха too.😄
That’s awesome!! 🙂
Hi Natasha –
Thank you for the great recipes. I have made quite a few of your dishes and loved them! I love how easy, healthy and delicious they are!
Question – what type of barley did you use? Pearl or hulled?
I want to make this tonight and have hulled barley at home, as I have read it is much healthier than pearl barley.
Thank you!
I haven’t tried cooking with hulled barley but I imagine it would work. Does it normally take longer to cook than pearl barley since it has more of the bran on it? It does sound like a healthier option!
Yes, it does take longer to cook.
I think I’ll cook the barley separately and will add it to the soup when it’s done.
Thank you!
Natasha, I don’t know if this tells you anything at all but I just made this soup for the third time in the period of only a few weeks. Just sayin’ 😉
That tells me plenty! 🙂 Thanks so much for a wonderful review. You’re awesome! Just sayin’ 😉
Is barley same as “grechka”????
No, grechka is buckwheat. Barley is more rice-shaped. Barley takes longer to cook but it’s a very unique texture and flavor. We love it!
Maybe I am too late with answer. Barley is “перловка”
Thank you! 🙂
Just made this soup! It’s delicious!!!! I always wanted to ask you if you know a good soup recipe with fish bones ( salmon tail, head, ect.) Would love it if you shared one:)
You could probably work them into the ukha recipe since it’s traditionally made with the whole fish 🙂 https://natashaskitchen.com/2014/01/13/fish-and-shrimp-soup-ukha-recipe/
Hi Natasha do u think I can substitute barley for orzo?
I suppose you could make it an orzo mushroom soup 🙂 You don’t want to add the orzo until later though since it only takes 10 min or so to cook. I’d make everything minus the barley and cook 20 min and then add orzo and cook another 10 min or until orzo is tender.
Want to try this soup, have everything but not barley, what do u think i can use ? ( maybe rice or oat meal 🙂 )
If you can get barley, you should since it’s pretty crucial in this soup. You could try rice or maybe quinoa, but keep in mind barley takes longer to cook so don’t overcook your rice or quinoa 🙂
Natasha, this is a great soup! My husband could stop refilling his bowl! Thanks for the recipe this is going to be one of our favorite soups! :)))
That’s awesome!! It’s such a good feeling to find a new favorite. I’m so glad you both enjoyed the soup 🙂
Natasha, this is by far the most tastiest soup my husband and I have eaten. Even my 8 month daughter liked it lol thank you so much for sharing all these wonderful recipes with us, I’d be stuck in front of the stove every day trying to come up with what to cook if it weren’t for you. God bless you & your family!
Thank you for the sweet comment Natalya, God’s blessings to you and your family as well :).
Natasha…..served the soup to six kids and they loved it!!!! My son who absolutely cannot stand mushrooms ate it and liked it. ( I pureed it for him.) I guess it’s not the smell or taste that bothers him, but the texture or so…. I also forgot to mention that i’ve used 1 tablespoon of salt since i added the water. Another reason why I added water and potatoes is because i need more soup for the big bunch that i have to serve. The soup was delicious and i’m definately going to make it again and again. 🙂
I love the idea of adding potatoes. Thats awesome that all the kiddos loved it too. That’s the best when the babies love what you make!
Natasha, thank you so much for such a yummy soup recipe. I did add a few more ingredients though. I’m Ukrainian and i love potatoes! so i added 3 potatoes and used 4 cups of chicken broth and 8 water, to make it a little cheaper. Thought it might not taste as good, but omg could’t wait until it was done cooking. smelled so good. I love mushrooms! and I used the dried ones since i didn’t have the raw. Also added a no-salt seasoning from costco, 3 bay leaves, and sliced leeks. This recipe is a BOMB! Tell your hubby the he is Molodets!!!!! and thank you so much for shearing it!!!!! God Bless Your Family!!!!!
I’m so happy you liked the recipe!! I’ll pass the message along to my hubby 🙂
Can i cook it with chicken legs?
I don’t see why not, just use water instead of chicken broth :).
I never cook cuz I tend to burn everything but ran into your website on IG and this looked easy enough to give a try! I want to tell you my whole family and friends devoured all the soup in one day! No leftovers! My mom even made a similar soup with added kale and peppers the next day! She loved the idea of barley in soup! Thanks from Romania! Next try is the borscht!
That’s awesome (my husband is reading your comment over my shoulder and loving it; he made this recipe!!) and I love instagram; what’s your screen name there? Hope you love the borscht just as well!
Hehe! My screen name is @donichka
I mainly cook vegan and I made this recipe with veggie broth:) I am actually cutting up the veggies for the borscht right now! My hands are a pretty purple color lol (good that I don’t have to work this weekend… I’m a nurse also 😉 I bought the organic better than bullion as you recommend can’t wait to taste the final result! I will put a pic up on IG 🙂
I love to meet fellow nurses through this blog! I bet the borsch would be amazing with the veggie broth too. Let me know how you like it! 🙂
Wonder how this soup would taste like if I added potatoes. My husband likes potatoes in his soups. Any suggestions when to add them, etc?
I probably would add potatoes 25-30 min before its done. Let me know how it turns out :).
I made this for dinner tonight and it is delicious! Thanks for another wonderful recipe!
You’re welcome Jenny 🙂 I’m glad you enjoyed it!
Natasha, this is such a great tasting soup!!!! Hearty, comforting and has a perfect combination.of flavors. Sometimes it feels like you wanna eat but something light and yet delicious. There it is , your soup satisfies that wish;-)
God bless:)
Thank you for such a sweet comment Vikulya, I’m glad you like it :).
Could the barley but substituted for buckwheat? Get all the ingredients to find out at the last minute that my husbands one dislike is barley…
You can substitute it for buckwheat, but cooking time will be much less, maybe 20 mins, you have to keep on checking, making sure not to over cook it.
Thank you again Natasha for a great recipe! We Ukrainians love our mushrooms! Blessings to you and your sweet family.
Thank you Lydia, blessing to you and your family as well :).
What a beautiful looking soup and great instructions!
Thanks Julia 🙂 I just checked out your blog; it lovely!!
Love mushrooms, btw!
I am always challenged when it comes to barley. It’s cool that this recipe rovides an easy way to use it!
After simmering for an hour, it tastes mighty delicious :).
I must try your recipe, I love any kind of mushroom soup. Never thought about sauteing the barley with onions. Usually just throw it right in with the water. Great tip, thank you! You think it would be ok to substitue chicken broth for beef?
That should totally be fine Nelya, let me know how it turns out :).
Oh how I wish my husband liked mushrooms… your last two recipes (this and the beans) are making me drool for mushrooms… 🙂
Mushrooms make everything taste better :).