Soup / Eastern European
Mushroom Barley Soup
Browned mushrooms and chewy pearl barley make a satisfying vegetable soup with carrots, celery and thyme. Add a little broth when warming leftovers.
By Vegetarian Recipes Kitchen · Updated
- Prep
- 15 minutes
- Cook
- 45 minutes
- Total
- 1 hours
- Serves
- 4
Gather your ingredients
Everything you need.
Allergen notes
- Contains barley, a cereal containing gluten.
- Contains celery.
Check product labels and any substitutions; packaged ingredients can introduce additional allergens.
Let's cook
Step by delicious step.
Tap a step number to mark it complete as you cook.
Heat oil in a large saucepan. Brown mushrooms for 8 minutes over medium-high heat.
Add onion, carrot and celery and cook for 6 minutes. Stir in garlic and thyme for 1 minute.
Add barley, stock and salt. Bring to a boil and simmer partially covered for 30–35 minutes until barley is tender.
Add water if the soup is too thick; taste and adjust seasoning.
0 of 4 steps complete
A little kitchen know-how
- Pearl barley needs less cooking time than hulled barley; check the packet.
Make it yours & keep it well
For a barley-free version, use 140 g brown rice and simmer until tender.
Storage: Refrigerate for 3 days or freeze for 2 months; barley absorbs broth, so dilute when reheating.
Estimated nutrition per serving
320 kcal
Approximate figures; brands, portions and substitutions change the result.
Good things to know
How should I store leftovers?
Refrigerate for 3 days or freeze for 2 months; barley absorbs broth, so dilute when reheating.
Can I adapt this plant-based recipe?
For a barley-free version, use 140 g brown rice and simmer until tender.
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