A bowl of barley and mushroom soup

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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

Barley Mushroom Soup

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.

Two photos one of diced onions and carrots and one of mushrooms

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.

Three photos of ingredients for barley and mushroom soup in a dutch oven

3. Add sliced mushrooms and cook for another 5 min or until mushroom liquid has evaporated.

Two photos of barley and mushrooms in a dutch oven

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.

Three photos of ingredients being added to a dutch oven with barley and mushroom soup

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 Mushroom Soup-12

Bowl of barley and mushroom soup with raw barley besides the plate

Natasha's Kitchen Cookbook

Barley and Mushroom Soup Recipe

4.96 from 23 votes
Author: Natasha of NatashasKitchen.com
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 20 minutes

Ingredients 

Servings: 6 -8
  • 2 Tbsp olive oil
  • 2 Tbsp unsalted 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

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.
Course: Soup
Cuisine: Russian, Ukrainian
Keyword: Barley and Mushroom Soup
Skill Level: Easy
Cost to Make: $

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Recipe Rating




Comments

  • OK
    January 25, 2022

    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.

    Reply

    • Natashas Kitchen
      January 26, 2022

      Hi, OK, I always use fresh. If you happen to test that out with canned, I’d love to know how you like that.

      Reply

  • Paula Borenstein
    August 3, 2021

    This recipe mushroom barley soup that you sent isn’t what I wanted. I need a much thicker meatier soup. Not a broth.

    Reply

  • Micki
    February 5, 2021

    If you like mushrooms and barley, you will LOVE this soup!
    I followed the recipe exactly and it is absolutely delicious. Thank you Natasha!

    Reply

    • Natashas Kitchen
      February 5, 2021

      Thank you so much for that awesome review, Micki! I’m glad you enjoyed this recipe.

      Reply

  • Stefane
    February 4, 2019

    Are you adding dried barley and it cooks in the soup? Or do you have to have some already cooked?

    Reply

    • Natashas Kitchen
      February 4, 2019

      Hi Stefane, we used dried barley that has been rinsed. Per the recipe “1/2 cup barley rinsed”

      Reply

    • Natasha
      February 4, 2019

      Hi Stefane, I am adding dried barley and it cooks in the soup. I hope you love this barley soup!

      Reply

  • Svetlana
    September 11, 2018

    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!

    Reply

    • Natashas Kitchen
      September 11, 2018

      I am all smiles! Thank you so much for sharing that with me, Svetlana! I love it! Thanks for the awesome review!

      Reply

  • Nesa Prem
    January 18, 2018

    Hi there

    Can this soup be made in a crockpot? If yesterday how long should iot be cooked etc.

    Reply

    • Natasha
      natashaskitchen
      January 18, 2018

      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.

      Reply

  • Anastasiya
    January 11, 2018

    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…

    Reply

    • Natasha
      natashaskitchen
      January 11, 2018

      Let me know how your experimenting goes! I’m curious! 😉

      Reply

      • Anastasiya
        January 13, 2018

        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…

        Reply

        • Natasha's Kitchen
          January 13, 2018

          I’m happy to hear that, thanks for sharing!

          Reply

  • Ana S
    January 5, 2018

    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?

    Reply

    • Natasha
      natashaskitchen
      January 5, 2018

      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.

      Reply

  • mn
    November 3, 2016

    Does this soup freeze well?

    Reply

    • Natasha
      natashaskitchen
      November 3, 2016

      Yes, it does freeze well 😋.

      Reply

  • Venus
    September 5, 2016

    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 😁

    Reply

    • Natasha
      natashaskitchen
      September 5, 2016

      I’m so happy to hear that! Thank you so much for sharing your wonderful reviews 🙂

      Reply

  • Angela
    February 10, 2016

    Does this soup keep well in the refrigerator? I’m having company and would like to make it two days in advance. Thanks 🙂

    Reply

    • Natasha
      natashaskitchen
      February 10, 2016

      Yes it will keep well for 2 days in the fridge 🙂

      Reply

  • I.N
    January 8, 2016

    Love how easy it is to make this, and tastes great too!

    Reply

    • Natasha
      natashaskitchen
      January 8, 2016

      Thank you for the nice review 😀.

      Reply

  • Ella
    September 19, 2015

    Natasha, thank you. I made this soup so… many times. Love it, usually make double portion. Love your Уха too.😄

    Reply

    • Natasha
      natashaskitchen
      September 19, 2015

      That’s awesome!! 🙂

      Reply

  • Sveta
    March 3, 2015

    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!

    Reply

    • Natasha
      natashaskitchen
      March 3, 2015

      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!

      Reply

      • Lana
        March 3, 2015

        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!

        Reply

  • Taisa
    October 6, 2014

    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’ 😉

    Reply

    • Natasha
      natashaskitchen
      October 6, 2014

      That tells me plenty! 🙂 Thanks so much for a wonderful review. You’re awesome! Just sayin’ 😉

      Reply

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