Mushroom Barley Soup is an easy favorite, and a bowl full of goodness & flavor!

Perfect for meatless Monday or as a vegetarian entrée, but feel free to add beef, chicken, or turkey. If you can find wild mushrooms, use them, otherwise fresh from the market or canned mushrooms will work!close up of a spoonful of spoonful of Mushroom Barley Soup being taken out of the pot

Quick and Yummy!

This is one of our all-time favorites because it’s easy to make. One pot and three easy steps are all it takes to create this wonderfully heartwarming soup that everyone will love!

Mushroom Barley Soup is easy on the wallet because it’s made without meat but is still hearty. It’s perfect for a crowd!

Ingredients & Variations

Just a few fresh veggies, some herbs, some broth and barley, and, of course, all the mushrooms!

MUSHROOMS Wild, from the supermarket, or even canned! They’ll all taste great in this soup.

BARLEY Pearl barley is used in this soup, but use any kind you have. No barley? Use rice instead!

VEGGIES Onion, celery & carrot are diced up and simmered with the mushrooms and broth. Feel free to add any extra veggies you have in your fridge or garden!

BROTH Beef broth is added to this soup, but for a vegetarian version, use mushroom broth instead (or vegetable broth)!

VARIATIONS Toss in any leftover beef or chicken you want to use up! Try adding a can of great northern beans or even corn to your soup for some extra protein and color!

ingredients to make Mushroom Barley Soup in a pot

How to Make Mushroom Barley Soup

Mushroom barley soup is hearty and healthy and comes together in no time flat!

  1. Saute the onions, carrots, and celery in butter until the onion is tender.
  2. Add remaining ingredients (per recipe below) and bring to a boil.
  3. Reduce heat to a simmer until the barley is tender.

Serve with a dollop of sour cream, croutons, and a hot basket of steaming 30-minute dinner rolls.

Add some leftover roast beef for a flavorful version of beef barley soup.

top view of spoonful of Mushroom Barley Soup in a bowl with garnish

Tips for the Perfect Soup

  • Chop the onions, carrot, and celery in uniform sizes so they cook at the same rate.
  • If using fresh mushrooms, brush any debris off of them with a paper towel. To make a fancier soup, try using different kinds of mushrooms instead of the regular button white variety. Why not try Criminis, porcini, shiitakes, or oyster mushrooms?
  • To store mushroom barley soup leftovers, place in an airtight container and refrigerate for up to 5 days.
  • To freeze mushroom soup, ladle it into zippered bags, label with the date and they should keep about two months.

Other Delicious Soups

Did your family love this Mushroom Barley Soup? Be sure to leave a rating and a comment below! 

close up of a spoonful of spoonful of Mushroom Barley Soup being taken out of the pot
5 from 28 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Mushroom Barley Soup

Mushroom Barley Soup is hearty, healthy & full of flavor!
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 servings


  • 1 tablespoon butter
  • 1 onion diced
  • 1 carrot diced
  • 1 rib celery chopped
  • 8 ounces mushrooms sliced or 1 can mushrooms
  • 6 cups beef broth or vegetable broth
  • cup pearl barley
  • 1 bay leaf
  • 1 ½ teaspoons Worcestershire sauce
  • 1 teaspoon soy sauce
  • ¼ teaspoon dried thyme leaves


  • Cook onion, carrot and celery in butter in a large saucepan over medium heat until onion is tender. Add mushrooms and cook 5 minutes more.
  • Stir in remaining ingredients and bring to a boil.
  • Reduce heat and simmer 30-35 minutes or until barley is tender.
  • Discard bay leaf and serve.


Leftovers should be stored in an airtight container in the fridge for up to 4 days. 
Freeze in labeled ziptop bags for up to 4 months. 
5 from 28 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Serving: 1.25cups | Calories: 199 | Carbohydrates: 33g | Protein: 12g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 816mg | Potassium: 1127mg | Fiber: 7g | Sugar: 4g | Vitamin A: 2680IU | Vitamin C: 5mg | Calcium: 25mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Dinner, Entree, Lunch, Main Course, Soup
Cuisine American

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. I used beef stock in this recipe. The broth was very flavorful. Easy, quick soup recipe that tastes great! I halved the recipe but not the mushrooms! It was perfect.5 stars

  2. I have this cooking on the stove this very minute. It’s an overcast and chilly day……perfect for soup. Wondering about the thyme. Is it dried thyme leaves, or is it dried ground thyme? Thanks.

  3. This is just like the soup my husband and I loved at a local deli that closed many years ago. It is so simple to put together and perfect for these colder fall/winter days. A great comfort food – thanks for the recipe!5 stars

  4. Excellent recipe. I did saute a small amount of crushed garlic with the veggies. I did a Paul Dean trick and added a tbsp of butter to the simmering soup for added richness. This recipe doesn’t call for salt and pepper which you might need to add. I used low sodium beef broth and low sodium soy sauce so I needed to add a small amount of salt. I only had quick cooking barley, so I added that the last 10 minutes of cooking. The mushrooms I had on hand were Cremini and I think I liked it better that white button mushroom. I served this with some crusty bread and we were happy. This was such an easy recipe. I will be making this again.5 stars

  5. I have been looking for a good mushroom barley soup recipe for a long time with no success, to try to replicate a soup I had in an Eastern European restaurant years ago. This recipe fits the bill nicely. Only changes I made were to use pot barley (containing the bran) and add paprika for that ethnic touch. Stirred in some sour cream in the bowl.5 stars

    1. Great additions, Jocelyn! That sounds delicious. Glad we were able to help you recreate that yummy soup!

    1. This is so good! Making it for the second time today. It totally satisfies while being lower calorie and healthy. Win win!5 stars

  6. Made this today and it was delicious. I will add more mushrooms next time as I love mushrooms. It was easy to make and quick also.

  7. I know there are 2 different types of barley. The “slow-cooking” & the newer “quick cooking” type. Are either variety OK to use in this recipe & does the cooking time vary with the type used? Which type is used in this soup recipe? I was looking for this exact recipe! Thanks.

    1. I use pearl barley in this recipe. You can use either kind, you’ll want to check the package for cook time to use as a guideline.

    1. Hi Tracey, if you don’t have barley you could use rice, quinoa or lentils instead! Let us know how it turns out :)

  8. On my to make and taste list and soon! This sounds excellent, and I will used a mix of Asian mushrooms as well. I will come back with a review after I make this.