Mushroom Barley Soup
Sautéed vegetables and earthy baby bella mushrooms simmered with tender pearled barley in a savory vegetable broth. A hearty, fully plant-based soup that comes together in one pot.
- 2 tablespoons olive oil
- 1 yellow onion, peeled and diced
- 1 1/2 cups carrots, peeled and chopped
- 1 cup celery, chopped
- 3 garlic cloves, minced
- 16 ounces baby bella mushrooms, sliced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon pepper, plus more to taste
- 1 teaspoon sea salt, plus more to taste
- 6-8 cups low-sodium vegetable broth, plus more if desired
- 1 cup uncooked pearled barley
- 2 tablespoons tamari or coconut aminos
- 2-3 cups baby spinach, roughly chopped
- Fresh parsley leaves, for serving
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the onion, carrots, and celery, and sauté for about 7 minutes, stirring occasionally, until the vegetables begin to soften. Add the garlic and cook for another 1 to 2 minutes, just until fragrant.
- Stir in the sliced mushrooms and cook for an additional 5 to 6 minutes, until they start to release their liquid and cook down.
- Add the dried oregano, dried thyme, bay leaf, pepper, and salt, and stir to combine. Let everything cook together for 1 to 2 minutes so the spices bloom and coat the vegetables.
- Pour in the vegetable broth and stir in the barley. Bring the mixture to a rolling boil, then reduce the heat to a simmer, cover, and cook for about 30 minutes, until the barley is tender.
- Stir in the tamari and chopped spinach, and cook for an additional 2 to 3 minutes, until the spinach wilts down into the soup.
- Remove and discard the bay leaf, then taste and adjust the seasoning as needed. Serve warm, topped with fresh parsley and a side of crusty bread if you like.
Chef's Note: Letting the mushrooms cook down fully before adding the broth is what builds real depth here — they release moisture and concentrate in flavor as they sauté, which a quick simmer alone can't replicate. Pearled barley holds its shape well through the full 30-minute simmer, giving the soup a satisfying chew without turning starchy or mushy the way some grains can.
This soup keeps beautifully in the fridge for up to a week, or freezes well for up to three months, making it an easy one to batch-cook ahead. If you're reheating leftovers, add a splash of extra broth or water — the barley continues to absorb liquid as it sits, so the soup thickens noticeably over time.
A few tools that make this recipe easier to get right.
As an Amazon Associate, Salt & Simmer earns from qualifying purchases made through these links, at no extra cost to you.