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Rustic bowl of mushroom barley soup with cremini mushrooms, pearl barley, carrots, celery, and fresh thyme on a wooden table.

Mushroom Barley Soup Recipe: Hearty One-Pot Comfort in 60 Minutes

A one-pot mushroom barley soup with cremini mushrooms, tender pearl barley, carrots, and celery in a savory thyme broth. It is vegetarian, pantry-friendly, and ready in about an hour.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 tbsp olive oil extra virgin
  • 1 lb cremini mushrooms sliced
  • 1 whole yellow onion diced
  • 2 whole carrots diced
  • 2 stalks celery diced
  • 3 cloves garlic minced
  • 1 cup pearl barley rinsed
  • 6 cups vegetable broth
  • 1 tsp dried thyme
  • 2 tbsp soy sauce
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Method
 

  1. Heat the olive oil in a large Dutch oven over medium-high heat. Add the mushrooms and cook for 8 minutes, stirring occasionally, until browned and their liquid has cooked off.
  2. Add the onion, carrots, and celery and cook for 5 minutes, until softened. Stir in the garlic and thyme and cook for 1 minute, until fragrant.
  3. Add the barley and stir for 1 minute to toast it lightly.
  4. Pour in the broth and soy sauce. Bring to a boil, then cover, reduce the heat to low, and simmer for 30 minutes, until the barley is tender and the soup has thickened.
  5. Stir in the salt and pepper.
  6. Taste and adjust the seasoning, then ladle into bowls and serve hot.