Hearty Mushroom Barley Soup

Hearty Mushroom Barley Soup

  • Prep: 15 min
  • Cook Time: 60 min
  • Total: 1 hr 15 min
  • Serving: 6 Servings

This hearty mushroom and barley soup hits the spot on a chilly fall evening. You can use one type of mushroom for the recipe, or vary the mushrooms for more interest. Serve with crunchy artesian bread. 


  • 1 1/2 tablespoons of olive oil
  • 1 cup of barley
  • 2 onions, chopped
  • 1 carrot, sliced thinly
  • 2 celery stalks, sliced thinly
  • 1 garlic clove, chopped
  • 2, 10-ounce packages of mushrooms, chopped
  • 6 cups of vegetable broth
  • 2/3 cup of sherry or red wine
  • 1 sprig fresh rosemary, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • Reserve 1-2 cups of water to add to the broth, as the barley soaks up the liquid.


  1. Heat the olive oil in a large saucepan over medium heat.
  2. Stir in the onions, carrot and celery for about 10 minutes, or until the onions have turned translucent. Add in the garlic.
  3. Stir in the mushrooms and rosemary and cook for an additional 5 minutes.
  4. Pour in the vegetable broth, sherry or red wine, and add the barley. Simmer for 40-45 minutes, adding your reserve water along the way as the barley absorbs the broth.
  5. Before finished, stir in the salt and pepper.

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