Mushroom and Barley Soup

Minoo prepared a hearty Mushroom and Barley Soup for her vegetarian theme recipes in the Gilmore Park Church community kitchen.


The Mushroom and Barley Soup is a delicious and healthy dinner option. It can be a quick meal if you can find the quick cooking barley which is pre-steamed and takes only 10 minutes to cook.


  • 1 tablespoon olive oil
  • 1 1/4 pounds white or brown (cremini) mushrooms, trimmed, sliced
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme, chopped
  • salt and pepper to taste
  • 4 cups vegetable broth
  • 2 1/2 cups water
  • 1 cup pearl barley
  • 1/4 cup lightly packed flat leaf parsley leaves, finely chopped
  • 1 tablespoon freshly squeezed lemon juice
  • 1 ounce grated Parmesan cheese
  • a splash of milk


Source: this recipe is adapted from Everyday Food.

Makes 4 large servings

Please note that the broth should be vegetable broth instead of chicken broth.


Mushroom-and-Barley-Soup2Soak the pearl barley overnight or at least 30 minutes.
Mushroom-and-Barley-Soup5In a large saucepan, heat oil over medium heat.

Saute the onion until translucent, about 5 minutes.

Add garlic, thyme and season with salt and pepper and saute for another 30 seconds.

Add mushrooms. Cook, stirring occasionally, until the mushrooms have softened, 6 to 8 minutes.

Mushroom-and-Barley-Soup6Add barley and stir fry for another minute.
Mushroom-and-Barley-Soup7Add vegetable broth and water.

Increase heat to high to bring to a boil.

Reduce heat to a simmer.

Cover and cook for 30 to 40 minutes or until the barley is tender.

Add more water if needed as barley expands and absorbs liquid when cooked.

Mushroom-and-Barley-Soup9Remove pan from heat.

Add a splash of milk to make the broth creamier.

Mushroom-and-Barley-Soup10Stir in parsley and lemon juice.

Sprinkle with cheese if desired.

Serve warm.

Leave a Reply