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Mushroom Barley Soup

Author: Anita's Table Talk


  • 2 Tablespoons olive oil
  • 1 pound mushrooms sliced (I use a combo of white button and portobello mushrooms)
  • 1 small onion diced
  • 2 stalks celery diced
  • 1 medium carrot diced
  • 2 cloves garlic minced
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 48 ounces chicken or vegetable stock
  • 1/2 cup pearled barley
  • 1/2 teaspoon salt
  • salt and freshly ground pepper to taste


  • SAUTE mushrooms, onion, celery, and carrot in the olive oil in a large stock pot over medium heat for 7-10 minutes. Stir often.
  • ADD garlic, thyme and bay leaves to the pot. COOK for another minute.
  • ADD the chicken/vegetable stock and bring to a BOIL.
  • REDUCE heat to a simmer and ADD the barley. COOK for 35–45 minutes (or 10-12 minutes if using quick barley) until barley is tender.
  • TASTE and ADJUST seasonings.


I find the soup needs salt for my taste. I will also add about 1 teaspoon of chicken base for more depth of flavor or a vegetable bouillon cube.