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mushroom barley soup resize 150x150 - Mushroom Barley Soup

Mushroom Barley Soup



  • 1 cup pearl barley (I used Bob’s Red Mill Pearl Barley 30 oz)
  • 1 Tablespoon olive oil
  • 1 small onion, chopped
  • 2 carrots, peeled and diced small
  • 1 celery stalk, diced small
  • 2 cloves garlic, minced
  • 1 (8 oz pkg) mushrooms of choice, sliced
  • 2 cups beef broth
  • 2 cups chicken broth
  • 1 cup water
  • 1 teaspoon balsamic vinegar
  • 1 Tablespoon tomato paste
  • 1 bay leaf
  • 2 teaspoons thyme
  • salt and pepper to taste (check for sodium in chicken broth if store bought before adding more)


  1. In a large stock pot, heat the oil over medium heat. Add the onion, carrots and celery and saute until tender, about 5 minutes. Season with salt and pepper. Stir occasionally to see if more oil is needed to prevent sticking and burning.
  2. Add the garlic and stir – cook 30 seconds to 1 minute or until fragrant.
  3. Add the mushrooms and cook until their liquid is released, about 4 minutes.
  4. Add both broths, water, vinegar, tomato paste, spices and bay leaf.
  5. Bring to a boil and immediately turn down to simmer.
  6. Add the barley and cook 45 minutes – 1 hour or until barley is tender.
  7. Remove the bay leaf and check for seasoning. Add more seasonings if necessary.
  8. Serve hot.