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    Recipes » Soup

    Mushroom Barley Soup

    Published: Nov 30, 2021 by Marissa Stevens · 20 Comments

    This post may contain affiliate links.

    Jump to Recipe
    mushroom barley soup served in a light gray ceramic bowl

    This Mushroom Barley Soup recipe is not one of those bait-and-switch recipes where you have a bunch of cooking to do ahead of time. Just pile all the ingredients into your slow cooker and, in about 6 hours, you’ll have a delicious, comforting soup and a kitchen that smells amazing.

    Mushroom Barley Soup served in a light gray ceramic bowl.

    There’s nothing more comforting than hearty stews and soups when it’s chilly outside. Brimming with mushrooms and earthy, satisfying barley in a richly flavored broth, this soup is the perfect example.

    Jump to:
    • Ingredients You Need to Make Mushroom Barley Soup
    • The magic of umami.
    • FAQ
    • More Delicious Soup Recipes
    • How to Make Mushroom Barley Soup
    • Mushroom Barley Soup
    • 💬 Comments

    Ingredients You Need to Make Mushroom Barley Soup

    Mushroom Barley Soup Ingredients on a white marble board.
    • Celery: Look for firm, bright green celery stalks. Pro Tip! Be sure to check out the top where the stalks have been trimmed. Avoid those with hollow ribs that are a sign of dried out celery.
    • Onion: yellow onion or white onion
    • Garlic: fresh cloves are best
    • Dried Thyme: or twice the amount of fresh thyme
    • Dried Oregano: or twice the amount of fresh oregano
    • Chicken Broth: or vegetable broth, (recipe note #1)
    • Mushroom Broth or Beef Broth: (recipe note #1)
    • Carrots: with or without the peel
    • Mushrooms: white button mushrooms, cremini mushrooms or another variety you love or a combination!
    • Pearl Barley: You'll want pearl barley (also called pearled barley) for this recipe. More on the different types of barley in the FAQ below.
    • Kosher Salt and Freshly Ground Black Pepper

    The magic of umami.

    This soup is meatless, but that doesn’t mean it's not packed with umami flavors. With a blend of chicken or vegetable broth, fresh mushrooms (is there a 'meatier' vegetable?) and mushroom or beef broth along with tender barley for a silky mouthfeel, you get a rich, complex soup without adding meat. And it's easy to make this soup vegetarian / vegan by using only mushroom broth or a blend of mushroom broth and vegetable broth.

    Serve a steaming bowl with a side of crusty bread and I promise, you'll never miss the meat.

    Mushroom Barley Soup served in a light gray ceramic bowl photographed from above.

    FAQ

    Is there a difference between barley and pearl barley?

    The two most common varieties of barley are pearl barley and hulled barley or barley groats. Hulled barley is the whole grain version where only the toughest outer hull is removed. This type of barley is more nutritious and has more protein and fiber, but it takes longer to cook.

    Pearl barley is still nutritious and a good source of fiber, but less so than barley groats because the hull and bran have been removed. The polished grain cooks faster, and is the most common type of barley.

    Do you have to cook barley before putting it in soup?

    You don’t need to cook the barley before making this soup. The slow cooker simmers it to tender perfection, soaking up all of the other delicious flavors, during the lengthy, but hands-off cooking time.  

    Do I need to soak pearl barley before cooking?

    No, pearl barley has had the hull removed, has been steamed to remove the bran and softens nicely as it cooks without presoaking.

    If you use hulled barley / barley groats then an overnight soak would help them cook faster and be more digestible, particularly if you add a splash of vinegar or lemon juice (see my How to Cook Farro post for more on this). And you’d want to add them to this soup in the first step as they take longer to cook than the pearled version.

    More Delicious Soup Recipes

    • Chicken Pozole Verde
    • Beef Barley Soup
    • Tomato Bisque
    • Turkey and Rice Soup
    • White Bean, Sausage and Kale Soup

    See All Slow Cooker Recipes

    How to Make Mushroom Barley Soup

    Add all ingredients to a slow cooker; stir to combine and cook on high for 4-5 hours or on low for 6-7 hours. Season with salt and pepper and serve.

    soup ingredients in slow cooker ready to add liquid.
    soup ingredients in slow cooker ready to cook.
    Mushroom Barley Soup in the slow cooker ready to serve.
    Mushroom Barley Soup served in a light gray ceramic bowl photographed from above.

    Mushroom Barley Soup

    Marissa Stevens
    Just 15 minutes of active time to make this comforting soup in your slow cooker / crockpot!   
    5 from 5 votes
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 5 hours hrs
    Total Time 5 hours hrs 15 minutes mins
    Course Main Course, Soup
    Cuisine American
    Servings 6 people
    Calories 188 kcal
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    Ingredients
      

    • 3 ribs celery sliced into half moons
    • 1 large onion finely diced
    • 4 cloves garlic chopped
    • 1 teaspoon dried thyme
    • 1 teaspoon dried oregano
    • 4 cups chicken broth or vegetable broth, (recipe note #1)
    • 4 cups mushroom broth or beef broth, (recipe note #1)
    • 3 carrots sliced
    • 1 ½ pounds mushrooms sliced
    • 1 cup pearl barley
    • kosher salt and freshly ground black pepper to taste

    Instructions
     

    • Combine all ingredients in a slow cooker; stir and cook on high for 4-5 hours or on low for 6-7 hours. Season to taste with salt and pepper and serve.

    Notes

    1. I've tried this soup with all different broth combinations and it's always delicious! For a vegan / vegetarian version use all mushroom broth or vegetable broth or a combination of the two. 

    Nutrition

    Calories: 188kcalCarbohydrates: 39gProtein: 8gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1247mgPotassium: 779mgFiber: 8gSugar: 7gVitamin A: 5542IUVitamin C: 18mgCalcium: 58mgIron: 2mg
    Keyword comfort food, healthy
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.

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    Reader Interactions

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      Recipe Rating




    1. Autumn Wilbanks says

      December 12, 2021 at 2:38 pm

      5 stars
      Hi! Try for the life of me, I could not find the regular Pearl Barley, so I picked up the Quick Pearled Barley. Can I still use this in the recipe and proceed as per your instructions? I've got everything ready except this. Thank you

      Reply
      • Marissa Stevens says

        December 12, 2021 at 3:47 pm

        Hi Autumn! I have not tested this recipe with quick barley, but it does cook much faster than pearl barley. My best guess is to add it for the last third of the cooking time, so maybe the last 1 to 1 1/2 hours on high or last 2 to 2 1/2 hours on low. I hope that helps!

        Reply
        • Autumn Wilbanks says

          December 13, 2021 at 6:34 am

          TY! I'll let you know how that goes. I'm using the same amount as well. 🙂

          Reply
    2. sherry says

      December 06, 2021 at 3:06 am

      sounds hearty and delicious. i do love barley and mushrooms. i make a similar recipe on the stove top.

      Reply
      • Marissa Stevens says

        December 06, 2021 at 9:08 am

        Thank you, Sherry!

        Reply
    3. Monica @ Nourish and Fete says

      December 04, 2021 at 9:27 pm

      This mushroom soup looks so incredibly cozy and flavorful. I love the barley! Perfect for these cold winter nights!

      Reply
      • Marissa Stevens says

        December 05, 2021 at 11:51 am

        Thanks so much, Monica!

        Reply
    4. Guido Marsupio says

      December 03, 2021 at 7:25 am

      So regarding the mushroom broth, couldn't you just put some soaked and finely chopped dried porcini in rather than making a whole broth project?

      Reply
      • Marissa Stevens says

        December 03, 2021 at 9:09 am

        Hi Guido! In the recipe, I'm referring to commercial mushroom broth that you can buy in boxes. But you could certainly add dried porcini mushrooms to this soup for an even deeper mushroom flavor.

        Reply
        • Guido Marsupio says

          December 03, 2021 at 11:36 am

          Thanks, Marissa. Didn't realize you meant commercial broth. Makes sense now, but I think I will make my own from dried Porcinis.

          Reply
          • Marissa Stevens says

            December 03, 2021 at 12:28 pm

            I'm sure that will be delicious! I'd love to hear how it goes.

            Reply
    5. Ben | Havocinthekitchen says

      December 01, 2021 at 4:59 pm

      5 stars
      Mushroom barley soup (sometimes I use buckwheat in place of barley) is one of my favourite soup options during the cold season - it's so hearty, earthy, and delicious!

      Reply
      • Marissa Stevens says

        December 03, 2021 at 9:07 am

        Well said, Ben!

        Reply
    6. David @ Spiced says

      December 01, 2021 at 4:00 am

      5 stars
      Ah I love mushroom barley soup! It's mighty cold here, and a bowl of this soup would certainly warm me up. I'm thinking a batch of this might be great for lunches next week! 🙂

      Reply
      • Marissa Stevens says

        December 01, 2021 at 8:39 am

        I'm excited for you to try this, David!

        Reply
    7. MaryAnn |The Beach House Kitchen says

      November 30, 2021 at 4:47 pm

      5 stars
      Two of Tom’s favorite things Marissa mushrooms and barley! I’ve got to make this for him soon! Thanks so much for sharing.

      Reply
      • Marissa Stevens says

        December 01, 2021 at 8:39 am

        It's meant to be! I hope you both love it.

        Reply
    8. Sally says

      November 30, 2021 at 11:57 am

      5 stars
      Wow, I love that this looks nice and meaty without the meat. Another winning recipe, Marissa!

      Reply
      • Marissa Stevens says

        December 01, 2021 at 8:39 am

        aww...thanks so much, Sally!

        Reply
    9. angiesrecipes says

      November 30, 2021 at 6:07 am

      Very warming and tasty!

      Reply

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