• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Food Blog
  • Home
  • About
    • Contact Me
  • Work With Me
  • Recipe Index
  • Join
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Hello and Welcome!
  • Work With Me
  • Contact Me
×

Home » Recipes » Soup Recipes

Mushroom Barley Soup - Barley Soup Recipe

Published: Jan 15, 2017 · Modified: Jun 12, 2021 by Colleen 8 Comments

Sharing is caring!

3069 shares
  • Share
  • Tweet
Jump to Recipe

Mushroom Barley Soup is the second recipe in my series on Ancient Grains. I'm sure you're familiar with barley, especially in its fermented liquid form, but you can put barley into your diet in other ways besides a cold one on a Friday night. Which, I'm certainly not judging, by the way. That is still, and always will be, a perfectly fine way to get a fix of some barley.

Mushroom Barley Soup

All About The Goodness of Barley

People have cultivated barley as far back as 13,000 years ago. Now that definitely qualifies as an “ancient” grain, right?.

As with all whole grains, barley is rich in fibre, which helps to regulate blood sugars, reduce cholesterol, and keep your heart healthy and happy. For all the goods on this healthy grain, check out  Barley: Health Benefits, Facts, Research.

Hulled barley is the whole grain, and pearl barley is the barley grain with the hull removed. When you remove the hull, you also remove a lot of the nutrition. Whole grains pack a huge nutrition profile, so, whenever possible, try to use hulled barley.

Two bowls of mushroom soup with barley

More Ancient Grains

I adore mushrooms, in all of their incredible variety. However, I do know that some people are not mushroom fans. Some folks have an issue with the texture and earthiness of mushrooms. If that is true for you, then I gotta tell you, you're looking at the wrong recipe.

Go check out some other ancient grain recipes, instead. Try Farro Stuffed Peppers, Quinoa Sweet Potato Chickpea Salad, Farro Salad with Belgium Endive and Pomegranate, or Sweet Potato Quinoa Cakes.

A bowl of soup, with Barley

Marvellous Mushrooms For Your Soup

Mushroom Barley Soup is my vegetarian take on the classic Beef Barley Soup. This soup is simply wonderful. I mean, really, delicious. There are three kinds of mushrooms here, for layers of deep mushroom flavour.

The shitake mushrooms have a wonderful, meaty feel in your mouth, and the barley adds a hearty nuttiness with a bit of chewiness. One of the mushroom varieties in this recipe is dried and reconstituted shitake mushrooms. It's an important ingredient because you use the soaking water in the soup, which adds a rich depth of flavour.

Dried mushrooms are a great pantry staple. They're handy to have on hand for so many recipes, like Mushroom Risotto or Chicken Mushroom Lasagna.

Mushroom Barley Soup

Mushroom Barley Soup

Mushroom Barley Soup

Three kinds of Mushrooms, plus  Barley make this a hearty, healthy and delicious soup.
4.63 from 8 votes
Print Pin Rate Save Recipe Recipe Saved!
Prevent your screen from going dark
Course: Soup
Cuisine: American
Diet: Vegan, Vegetarian
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 4
Calories: 227kcal
Author: Colleen Milne

Ingredients

  • 1 25 gr package dried shitake mushrooms
  • 2 cups hot water
  • 2 tablespoon olive oil
  • 1 onion diced
  • 2 stalks celery diced
  • 2 cloves garlic minced
  • 2 cups cremini mushrooms sliced
  • 1 cup oyster mushrooms stems removed, and sliced.
  • 5 cups vegetable stock
  • 1 bay leaf
  • 2 teaspoon thyme leaf
  • 2 tablespoon Worcestershire sauce
  • ½ cup hulled barley rinsed
  • 2 tablespoon apple cider vinegar
  • ½ cup baby kale or spinach, sliced into ribbons
  • Salt and pepper to taste
US Customary - Metric

Instructions

  • Soak dried shitake mushrooms in two cups of hot water for 20-30 minutes
  • Over medium heat oil in a dutch oven or stockpot
  • Add onion, celery and garlic and cook until softened, about 2 minutes
  • Add cremini and oyster mushrooms and cook until beginning to brown, about 2 minutes
  • Stir in vegetable stock, bay leaf, thyme, and Worcestershire sauce
  • Poring through a strainer, add the soaking water from the dried shitake mushrooms to the pot
  • Rinse the reconstituted shitakes and add to the pot.
  • Add barley and bring to a boil, then reduce heat and simmer for 40 minutes.
  • Stir in kale and apple cider vinegar
  • Season with salt and pepper
  • Serve hot

Nutrition

Serving: 1.5g | Calories: 227kcal | Carbohydrates: 37g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Sodium: 1288mg | Potassium: 622mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1550IU | Vitamin C: 14.5mg | Calcium: 52mg | Iron: 1.8mg
Tried this Recipe? Pin it for Later!Mention @TheFoodBlog or tag #thefoodblog!

A bowl of soup with mushrooms

Mushroom Barley Soup With Kale

More Soup Recipes

  • Sweet Potato Black Bean Soup
  • Red Cabbage Soup
  • Vegan Asparagus Soup
  • French Onion Soup With Lager

Reader Interactions

Comments

  1. Tiffany Mayer

    February 01, 2017 at 2:59 pm

    This sounds awesome. I love barley, I love mushrooms. I don't eat nearly enough of either. I'm bookmarking this.

    Reply
    • Colleen

      February 01, 2017 at 3:22 pm

      Thanks Tiffany! We loved this soup at my house 🙂

      Reply
  2. Mel @ The Refreshanista

    February 01, 2017 at 1:34 pm

    I love mushrooms too so this soup looks delicious! It would be wonderful with some freshly baked homemade bread 🙂

    Reply
    • Colleen

      February 01, 2017 at 1:36 pm

      Thanks Mel! The bread sounds like a great idea, but we just gobbled it up as it, lol! 🙂

      Reply
  3. Eyecandypopper

    February 01, 2017 at 9:02 am

    This sounds incredibly delicious and so nourishing! I love it! Barley is definitely a wonderful grain that needs to be used more often.

    Reply
    • Colleen

      February 01, 2017 at 9:53 am

      Thanks Gabby! We loved it and I'm for sure going to use more Barley!

      Reply
  4. Puneeta @ MapleandMarigold.com

    February 01, 2017 at 7:34 am

    I have never cooked with barley, and your recipe is inspiring me to buy a bag. Thanks!

    Reply
    • Colleen

      February 01, 2017 at 8:33 am

      Hi Puneeta! I have just rediscovered barley, and love it. I'm sure you'll come up with something wonderful with it!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Colleen, the creator of The Food Blog.

Hi, I'm Colleen!  I’m glad you stopped by. I hope that you’re here because you love delicious, simple, mostly healthy recipes . Because that’s what I do and I want to share it with you.

More about me →

  • Facebook
  • Pinterest
  • Twitter

Trending Now

  • Air Fryer Roasted Vegetables
  • Vegan Pho – Quick & Easy Pho Recipe
  • Blackened Cod
  • Salmon Spinach Pasta

In Season Now

  • Air Fryer Beets
  • Air Fryer Acorn Squash (Stuffed)
  • Air Fryer Spaghetti Squash
  • Sautéed Green Beans With Garlic & Lemon
  • Buffalo Chicken Thighs
  • Butternut Buckwheat Salad (Gluten Free)

Never Miss a Recipe!

Join to be notified of new recipes, and get cooking tips and kitchen tricks delivered straight to your inbox.

FEATURED IN

Footer

↑ back to top

About

  • Privacy Policy
  • Copyright
  • Accessibility

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact
  • Work with me

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2022 The Food Blog

3069 shares