Mushroom Barley Soup

Mushroom Barley Soup

How would you rate this recipe?
Would you make this recipe again?
What skill level is this recipe?
100% would make it again
  • Each serving
  • 150cal
  • 4.5g fat (0.5g sat)
  • 0mg chol
  • 690mg sodium
  • 24g carb
  • 5g fiber
  • 2g sugars
  • 4g protein


  • 1 cup hulled barley or 2 1/2 cups cooked barley
  • 4 cups mushroom broth, divided
  • 2 tablespoons olive oil
  • 1 small yellow onion, chopped
  • 1 cup mushrooms, crimini or a mixture of wild mushrooms
  • 1 large rib celery, diced
  • 1 large carrot, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon salt, or to taste
  • 1 to 2 teaspoons pepper, or to taste
  • Sour cream and parsley, to garnish (optional)


Bring barley and 3 cups broth to a boil in a saucepan. Cover and simmer until barley is cooked, about 1 hour.

In a stock pot, heat olive oil over medium-low heat and add onions. Stir until shiny, 3 to 4 minutes. Add mushrooms, celery, carrots and garlic; cook for 2 to 3 minutes. Add remaining ingredients and broth including cooked barley and bring to a light boil. Cook for 10 minutes or until vegetables are tender. Taste and adjust seasonings.

Serve as is or topped with a bit of sour cream and parsley to garnish.

PCC Member Card Illustration

Don’t Just Shop Your Values. Own Them.

When you’re a PCC member, your voice and your groceries go further — every purchase you make supports our community. Join our co-op today for a one-time fee of $60 and enjoy a lifetime of benefits, including exclusive offers and events, partner discounts with local businesses and more.

Become a member