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Barley Mushroom Bowl

Featured in Lunch Ideas.

Tried this barley mushroom soup—so worth the time! About 3 hours total (mostly just simmering), but the flavor from mushrooms and perfectly tender barley is unbeatable. Smells amazing while cooking. Better the next day! Great for cold nights.
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Updated on Sun, 13 Apr 2025 04:42:19 GMT
A hearty soup brimming with pearl barley, mushrooms, peppers, and carrots, served in a white bowl on a rustic table. Pin it
A hearty soup brimming with pearl barley, mushrooms, peppers, and carrots, served in a white bowl on a rustic table. | tasteofmoms.com

My grandma's mushroom barley soup takes me straight back to childhood. The combo of earthy mushrooms and soft barley swimming in rich broth makes the ultimate comfort food. I've tweaked her method over time to nail those flavor layers just right, and now my family begs for it every winter.

The Wonder Behind This Soup

There's something special about mushroom barley soup that turns basic ingredients into something amazing. The barley drinks up all the tasty broth while mushrooms bring incredible richness. Nothing beats the cozy smell that fills every room as it bubbles away on the stovetop.

What You'll Need

  • Stock: 3 quarts of whatever kind you like.
  • Pearl Barley: 1 1/4 cups after a good washing.
  • Bay Leaves: 2 either dried or fresh ones work.
  • Dried Shiitakes: 6 for their intense taste boost.
  • Olive Oil: 1/4 cup used in parts.
  • Onion: 1 large cut into tiny chunks.
  • Celery: 1 cup don't throw the leaves away.
  • Carrots: 1 cup chopped the same size.
  • Garlic: 2 cloves chopped up small.
  • White Mushrooms: 1 pound cut into medium slices.
  • Salt and Pepper: Add throughout cooking.

Let's Make Soup

Get Everything Started
Bring your stock to a boil then drop in barley and bay leaves to start cooking.
Prep Those Shiitakes
Put dried mushrooms in water to soften them up for amazing flavor.
Create Your Foundation
Cook all those veggies until they turn golden and smell wonderful.
Brown Your Mushrooms
Take time to get those fresh mushrooms nice and dark for extra tastiness.
Mix Everything Together
Let it all cook slowly until the barley gets perfectly soft.

My Top Tricks

The real key to awesome mushroom barley soup is taking your time. Don't hurry the mushrooms while browning and let that barley cook until it's just right. And always keep the water from soaking your dried mushrooms. It's packed with flavor you won't want to waste.

Personal Touches

This mushroom barley soup tastes great as written but you can always change it up. I sometimes throw in some spinach at the last minute or try different mushroom types. The leftovers actually taste even better after sitting in the fridge for a day or two.

A bowl of thick soup containing mushrooms, diced carrots, and small round grains, placed on a wooden surface. Pin it
A bowl of thick soup containing mushrooms, diced carrots, and small round grains, placed on a wooden surface. | tasteofmoms.com

Frequently Asked Questions

→ Why filter the mushroom soak water?

Running it through a coffee filter catches any leftover grit from the dried mushrooms. You’ll keep the deep, rich flavor without the dirt.

→ Why brown the mushrooms in small batches?

Crowding the pan can make mushrooms soggy. Cooking a little at a time lets them caramelize for better flavor and texture.

→ Can I swap in different mushrooms?

Totally! White mushrooms are classic, but cremini or others work, too. Just keep the dried shiitakes for that rich flavor punch.

→ Why does it take this long?

Letting it cook slowly allows the barley to soften perfectly and the broth to gain maximum richness. That’s how you get the cozy, thick texture.

→ Is it easy to make vegetarian?

Absolutely. Just replace chicken stock with vegetable or mushroom broth. The soup will still feel hearty and delicious.

Conclusion

Slowly simmered barley soup mixes fresh veggies with two types of mushrooms for deep, warming flavors. The slow cook makes it hearty and comforting, just like deli favorites.

Barley Mushroom Bowl

This thick, warming bowl of barley combines fresh and dried mushrooms with broth and veggies for a cozy, hearty meal.

Prep Time
15 Minutes
Cook Time
135 Minutes
Total Time
150 Minutes
By: Ashley

Category: Lunch Ideas

Difficulty: Intermediate

Cuisine: Jewish-American

Yield: 8 Servings (8 servings)

Dietary: Vegan, Vegetarian, Dairy-Free

Ingredients

01 1 1/4 cups of pearl barley.
02 2 bay leaves.
03 6 dried shiitake mushrooms.
04 3 quarts of chicken or mushroom broth (low-sodium works fine).
05 1/4 cup of olive oil, split.
06 1 big onion, diced.
07 1 cup of celery, including leaves, chopped.
08 1 cup of carrots, peeled and diced.
09 2 cloves of garlic, crushed.
10 1 pound of white mushrooms, cleaned and sliced up.
11 Salt and pepper, adjust to taste.

Instructions

Step 01

In a large pot, boil your broth. Toss in barley along with bay leaves. Turn down the heat and let it gently bubble without the lid.

Step 02

Drop dried mushrooms into 3 cups of boiling water, then take it off the heat. Let them sit for 20 minutes. Strain the soaking liquid with a coffee filter, keeping both the mushrooms and the flavorful water.

Step 03

In a pan with 2 tablespoons of oil, cook the carrots, onion, and celery till golden brown. Stir in the soaked mushrooms that you chopped, followed by garlic. Cook for another couple of minutes.

Step 04

Pour the mushroom soaking liquid into the veggies. Let it heat up briefly, then add this veggie mix into your bubbling soup pot.

Step 05

Using the rest of the oil, sear the fresh mushrooms in two portions until they’re deliciously browned. Stir these into the soup.

Step 06

Simmer everything uncovered for about 2 hours and 15 minutes, till the barley is soft and the soup thickens up nicely. Adjust salt and pepper, tasting as needed.

Notes

  1. Easily make it vegetarian by using mushroom broth.
  2. This is inspired by a classic Jewish deli-style dish.
  3. If it gets too thick, just add a splash of water.

Tools You'll Need

  • Big pot for soup.
  • A frying pan.
  • Coffee filter for straining.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 327
  • Total Fat: 11 g
  • Total Carbohydrate: 42 g
  • Protein: 14 g