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white bowl of mushroom barley soup happilyunprocessed

Savory Mushroom and Barley Soup


A warm comforting broth based soup with tons of mushrooms, spices with tender hearty and filling barley!



  • 1 cup pearl barley (I used Bob’s Red Mill Pearl Barley 30 oz)
  • 1 Tablespoon Olive Oil
  • 1/2 Cup Organic Onion, chopped
  • 1 Organic Carrots, peeled and diced small
  • 2 Cloves Organic Garlic, minced
  • 1 (8 oz pkg) Organic Mushrooms of choice, sliced in various sizes
  • 2 Cups Beef Broth
  • 2 Cups Chicken Broth
  • 2 Cups Water
  • 1 teaspoon balsamic vinegar
  • 1 Tablespoon Tomato Paste
  • 1 Bay Leaf
  • 1 Sprig Fresh Thyme (whole, leaves not removed)
  • 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 and carrots 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. (NOTE:  if you want a thicker soup you can use an immersion blender at this point BEFORE adding the bay leaf to desired consistency, that’s what I did)
  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 and enjoy!