This savory Mushroom Barley Soup is vegetarian comfort food at its best. Made with earthy mushrooms, nutty pearl barley and fragrant herbs, it’s ideal for cozy weeknight dinners, easy meal prep, and family lunches. Hearty, nutritious and full of umami, this soup warms the soul while being simple to prepare.
My love for this mushroom and barley combination began years ago at a soup bar — the deep, savory mushroom flavor paired with chewy pearl barley was unforgettable. I recreated that comforting bowl at home and kept refining it until it became the reliable, satisfying recipe I turn to now.
The mushrooms provide rich, earthy flavor while the barley gives body and texture, making this soup more than just a starter — it’s a meal on its own. It’s vegetarian, easy to customize, and especially friendly for batch cooking: make a pot on Sunday and enjoy bowls all week.
Use your favorite mushrooms — cremini (baby bella) bring great depth, but white button, shiitake, or chopped portobello work equally well. For extra intensity, rehydrate and use dried mushrooms and add their soaking liquid to the soup.
Why you’ll love this recipe:
- It’s packed with savory mushrooms, hearty pearl barley and aromatic herbs for a filling vegetarian soup.
- Simple ingredients and straightforward steps make it easy to prepare on the stove or in an Instant Pot.
- Perfect for meal prep and freezer-friendly so you can save portions for busy days.
- Flexible — swap mushrooms, vegetables or herbs to suit your pantry; barley can be replaced with rice for a gluten-free option.
Recipe ingredients
Use the ingredients below as a guideline. Quantities and varieties can be adjusted to taste.
- Pearl barley: Cook the barley ahead of time for the stovetop method to prevent overcooking. If you need a gluten-free option, substitute cooked brown or wild rice.
- Aromatics: Onion, carrots, celery and garlic form a classic base that builds flavor.
- Mushrooms: Cremini are used here, but white button, shiitake or chopped portobello all work. Dried mushrooms (porcini or mixed) can boost the soup’s depth — rehydrate, strain, chop and add both mushrooms and soaking liquid.
- Vegetable broth: Use a good-quality low-sodium broth so you can control the seasoning.
- Herbs: Fresh thyme and a bay leaf add fragrant, savory notes; dried herbs will work too.
- Worcestershire sauce: Adds umami; replace with soy sauce, tamari or coconut aminos if preferred.
- Tomato paste: A small amount adds savory depth and balances the flavors.
See the recipe card below for exact measurements and step-by-step directions.
How to make mushroom and barley soup
This soup is easy to prepare. For stovetop cooking, the barley is best cooked in advance and stirred in near the end. Instant Pot instructions are included for a one-pot approach where the barley cooks in the broth.
Pro tip: Cook the pearl barley ahead of time to speed up the process for the stovetop method.
Follow the recipe card for full instructions.
- Cook pearl barley according to package directions (if using the stovetop method).
- Sauté onion, carrots, celery and garlic in olive oil until softened and translucent.
- Add mushrooms and cook until their liquid evaporates and the edges begin to brown.
- Stir in broth, tomato paste, Worcestershire sauce (or substitute), thyme and bay leaf. Add the cooked barley, bring to a gentle simmer and cook 10–15 minutes to meld flavors. Season with salt and pepper to taste.
Instant Pot mushroom barley soup instructions:
- Do not pre-cook the barley for the Instant Pot method. Use the Sauté function to soften the aromatics in oil, then add mushrooms and cook until their liquid evaporates. Add broth, uncooked barley, tomato paste, Worcestershire sauce, thyme, bay leaf, salt and pepper; stir to combine.
- Seal the Instant Pot and cook on High Pressure for 20 minutes. Allow a 10-minute natural release, then release remaining pressure, remove thyme sprigs and bay leaf, and stir. Adjust seasoning before serving.
Recipe FAQs
No. Barley contains gluten and is not suitable for people with gluten intolerance. Use cooked rice (white, brown, or wild) as a gluten-free alternative.
For stovetop soups, cooking pearl barley ahead (about 25–30 minutes) prevents it from becoming too soft during simmering. It can be cooked a few days in advance or saved as leftovers to use in this recipe. For Instant Pot cooking, add uncooked barley directly to the pot.
Yes. Barley releases starch as it cooks, which slightly thickens the broth and gives it a silky mouthfeel in addition to providing chew and substance.
Yes. Cool the soup and store it in airtight containers for up to three months. Thawed soup may be slightly thicker; thin with a splash of broth when reheating if desired.
Recipe notes
- Pro tip: Make the pearl barley ahead of time to shorten cooking time on the day you prepare the soup.
- Dried mushrooms (1–2 ounces) boost umami — rehydrate, strain out any grit, chop and add the soaking liquid to the pot for extra flavor.
- Worcestershire sauce adds depth; substitute soy sauce, tamari or coconut aminos as needed.
- Refrigerate leftovers in an airtight container for up to 5 days; freeze portions for up to 3 months.
More hearty soups you’ll love:
- Avgolemono (Greek lemon chicken soup)
- Chicken tortilla soup
- Creamy roasted tomato soup
- Instant Pot vegetable soup
- Sausage and kale soup
- White bean and kale soup
- Collection: 35 best soup recipes
Did you try this recipe? If so, leave a review below and tag @flavorthemoments on social media so I can see your creations.
Mushroom Barley Soup
A rustic, comforting vegetarian soup loaded with mushrooms, vegetables and hearty pearl barley. Easy to make and great for meal prep.
Servings: 8 | Prep Time: 15 mins | Cook Time: 1 hr | Total Time: 1 hr 15 mins
Ingredients
- 3/4 cup pearl barley
- 1 tablespoon extra virgin olive oil
- 1 medium onion, chopped
- 2 small carrots, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 1 lb cremini mushrooms, sliced
- 6 cups low-sodium vegetable broth
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce (or substitute)
- 2 sprigs fresh thyme (or 2 tsp dried)
- 1 bay leaf
- Salt and pepper, to taste
Stovetop Instructions
- Cook the barley according to package instructions (about 25–30 minutes) and set aside if using the stovetop method.
- In a large soup pot, heat the olive oil over medium heat. Add onion, carrots, celery and garlic; sauté 5–8 minutes until softened.
- Add mushrooms and cook 5 more minutes until their liquid has evaporated and they begin to brown.
- Stir in broth, tomato paste, Worcestershire sauce, thyme and bay leaf. Add cooked barley, bring to a gentle boil, then reduce heat and simmer 10–15 minutes. Season with salt and pepper. Remove thyme sprigs and bay leaf before serving.
Instant Pot Instructions
- Do not pre-cook the barley. Use Sauté to soften the aromatics in oil, add mushrooms and cook until liquid evaporates. Add broth, uncooked barley, tomato paste, Worcestershire sauce, thyme, bay leaf, salt and pepper; stir.
- Seal and cook on High Pressure for 20 minutes. Allow a 10-minute natural release, then release remaining pressure. Remove herbs and stir. Adjust seasoning.
Notes
- Prepare pearl barley ahead of time for the stovetop method to save time.
- Dried mushrooms add a concentrated flavor — rehydrate and use their liquid for better depth.
- Store leftovers in the refrigerator up to 5 days or freeze up to 3 months.
Nutrition (per serving, estimated)
Calories: 121 kcal; Carbohydrates: 23 g; Protein: 4 g; Fat: 2 g; Fiber: 5 g. Nutrition values are approximate and provided as a guideline.
Note: This post was originally published in July 2013. Photos and text have been updated to add step-by-step images and additional recipe information.