Hearty Mushroom and Barley Soup

Hearty mushroom and barley soup made with beef broth, tender vegetables and pearl barley. A comforting, flavourful homemade soup recipe.

There is something especially comforting about a pot of soup simmering on the stove, and this mushroom and barley soup is one of those simple recipes that never disappoints. It is hearty without being heavy, filled with tender vegetables, earthy mushrooms and wholesome pearl barley.

This is the kind of meal that works just as well for a quiet weeknight dinner as it does for serving alongside crusty bread on a chilly afternoon. It is easy to make, deeply satisfying and perfect for when you want something cosy and homemade.

Tips for the Best Results

• Take time with the vegetables – Let the onion, carrots and celery soften fully to build a flavourful base.
• Brown the mushrooms properly – Cook them long enough to release their moisture and lightly caramelise for deeper flavour.
• Rinse the barley well – This removes excess starch and helps keep the broth clear rather than cloudy.
• Simmer gently – A low, steady simmer allows the barley to become tender without turning mushy.
• Taste before serving – The broth and soya sauce add saltiness as the soup cooks, so adjust seasoning at the end.
• Garnish just before serving – Fresh thyme adds brightness and should be sprinkled on at the last moment.

Ingredients and Substitutions

• Butter – Adds richness to the base. Olive oil can be used instead if preferred.
• Onion – A yellow or white onion works best, but shallots can be substituted for a slightly milder flavour.
• Carrots – Add natural sweetness. Parsnips can be used for a slightly earthier taste.
• Celery – Brings depth to the broth. If needed, you can omit it, though it does add classic flavour.
• Garlic – Fresh cloves provide the best flavour. Garlic paste may be used in a pinch.
• Bay leaf – Adds subtle warmth and depth. It can be omitted if you do not have one on hand.
• Salt and black pepper – Adjust to taste at the end of cooking.
• Mushrooms – Cremini, chestnut or white button mushrooms all work well. A mix of varieties adds extra richness.
• Pearl barley – Gives the soup its hearty texture. Pot barley can be substituted but may require a longer cooking time.
• Beef broth – Vegetable or chicken stock can be used if preferred, though the flavour will be slightly different.
• Soya sauce – Adds savoury depth. Tamari can be used as an alternative.
• Fresh thyme – Used for garnish. Fresh parsley also works nicely.

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Hearty Mushroom and Barley Soup

Yield: 6 servings | Prep time: 15 minutes | Cook time: 55 minutes

Ingredients

• 2 tablespoons butter
• 1 medium onion, finely chopped
• 2 medium carrots, diced
• 4 cloves garlic, minced
• 2 celery ribs, diced
• 1 bay leaf
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1.5 pounds mushrooms, sliced
• 3/4 cup pearl barley, rinsed
• 6 cups beef broth
• 1/4 cup soya sauce
• Fresh thyme, for garnish

Directions

1. In a large pot set over medium heat, melt the butter. Add the chopped onion, carrots and celery, and cook for about 5 to 7 minutes, stirring occasionally, until the vegetables are tender and fragrant. (Image 1)
2. Stir in the minced garlic, bay leaf, salt and black pepper. Cook for another minute, just until the garlic becomes aromatic.
3. Add the sliced mushrooms to the pot and cook for 8 to 10 minutes, allowing them to release their moisture and begin to turn lightly golden. (Image 2)

1. Stir in the rinsed pearl barley, beef broth and soya sauce. Increase the heat and bring the soup to a gentle boil. (Images 3 and 4)
2. Once boiling, reduce the heat to low, cover and let the soup simmer for 40 to 45 minutes, or until the barley is tender.
3. Remove and discard the bay leaf. Taste and adjust the seasoning if needed.
4. Ladle into bowls and finish with a sprinkle of fresh thyme before serving.