Name: Hearty Mushroom Barley Soup
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients: 2 tablespoons extra-virgin olive oil; 1 medium onion (finely chopped); 2 garlic cloves (minced); 1 celery stalk (sliced); 1 carrot (sliced); 2 cups cremini mushrooms (sliced); 1 cup pot barley; 6 cups vegetable broth; 1 bay leaf; 2 teaspoons kosher or fine sea salt; 1 teaspoon freshly ground black pepper; Finely chopped fresh parsley to garnish

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Last updated on October 31st, 2025

Mushroom Barley Soup. | harvestandnourish.com

The coziest bowl of Mushroom Barley Soup to welcome these cold January nights. This soup is nourishing, satisfying and requires just 20 minutes of prep time to make. An easy stovetop or slow cooker meal made using pantry staples, it’s hearty and warming with rich, earthy flavours!

Here’s everything you’ll need to make this Mushroom Barley Soup

2 tablespoons (30 ml) extra-virgin olive oil
1 medium onion finely chopped
2 garlic cloves minced
1 celery stalk sliced
1 carrot sliced
2 cups (150 g) cremini mushrooms sliced
1 cup (195 g) pot barley
6 cups (1.5 L) vegetable broth
1 bay leaf
2 teaspoons (6 g) kosher or fine sea salt
1 teaspoon (1 g) freshly ground black pepper
Finely chopped fresh parsley to garnish

What is pot barley?

Barley is a nutrient-rich ancient grain that’s high in fibre. There are two types – pot barley and pearl barley. Pot barley is the more nutritious of the two. It takes a little longer to cook because it’s less refined with only the outer husk removed. It has a chewy texture and a mild, nutty flavour profile that adds depth of flavour to any recipe.

A full-bodied vegetarian soup that’s a meal in itself, this Mushroom Barley Soup is packed with “meaty” mushrooms, pot barley and fresh veggies enveloped in a rich, hydrating broth.

A cozy and comforting soup best served with your favourite crusty bread, this hearty Mushroom Barley Soup tastes even better the next day. The best way to warm your family and friends during the colder months or for meal prep through the week!

Try this Fire Roasted Tomato Soup or this Miso Vegetable Noodle Soup next.

If you make this recipe, please tag me on Pinterest or Instagram so I can see!

And of course, feel free to leave any questions, comments or reviews. This is the best place to reach me, and I’d love to hear from you!

Ingredients

2 tablespoons extra-virgin olive oil
1 medium onion finely chopped
2 garlic cloves minced
1 celery stalk sliced
1 carrot sliced
2 cups cremini mushrooms sliced
1 cup pot barley
6 cups vegetable broth
1 bay leaf
2 teaspoons kosher or fine sea salt
1 teaspoon freshly ground black pepper
Finely chopped fresh parsley to garnish

US Customary – Metric

Instructions

Heat oil in a large Dutch oven or soup pot over medium heat. Add onion, garlic, celery and carrot and sauté until fragrant and the onion is tender, about 4 minutes.
Add mushrooms and continue to stir for another 3-4 minutes just until the mushrooms start to brown.
Add barley and vegetable broth, season with salt and pepper and bring to the boil. Reduce heat and add bay leaf then cover and let simmer for 45 minutes until the barley is soft and has tripled in size. The barley should be soft but still chewy.
Remove bay leaf, transfer to serving bowls, garnish with fresh parsley and serve.

Notes

Slow cooker instructions: In a shallow sauce pan, sauté vegetables as above and transfer to slow cooker. Add barley and vegetable broth and season with salt and pepper. Add bay leaf, cover and cook on low for 6 hours. Serve as above.

Storage: Leftover soup stored in an airtight container will keep in the refrigerator for up to 5 days or frozen for up to 3 months. To serve from frozen, first thaw overnight in the refrigerator then reheat on the stovetop.