Barley and Mushroom Soup Recipe

Name: Barley and Mushroom Soup Recipe
Prep time: 10 min
Cook time: 70 min
Total time: 80 min
Ingredients: 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)

4.96 from 21 votes
77 comments

A bowl of barley and mushroom soup

This post may contain affiliate links. Read my disclosure policy.

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

Barley and Mushroom Soup Recipe

4.96 from 21 votes

Prep Time: 10 minutes

Cook Time: 1 hour 10 minutes

Total Time: 1 hour 20 minutes

Author: Natasha of NatashasKitchen.com

Course: Soup

Cuisine: Russian, Ukrainian

Keyword: Barley and Mushroom Soup

Skill Level: Easy

Cost to Make: $3-$5

Servings: 6 -8

Ingredients

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.

Nutrition Disclosure

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.