Savory Mushroom-barley Soup

Recipe by Barb G.

Fresh Mushrooms and barley star in this meatless tasty soup, onions, celery, and carrots make it a hearty favorite throughtout the year. The recipe comes Taste of Home, Light & Tasty.

Top Review by Kitchen Kozy

I found this soup nice, but nothing special. I used Trader Joe's Vegetable Broth, and a combination of white, baby bella, shiitake and dried porcini mushrooms. I found the soup bland overall, since not much seasoning was added to the broth, and the broth itself was rather bland. This might be different if someone were using a different broth, but the TJ broth definitely needed some help. I added a little dried red pepper flakes, which gave it a bit of zing. It was easy to make, so I may try it again using a different broth as a base.

Ingredients Nutrition


  1. In a large sauce pan, bring water and barley to a boil; Reduce heat: cover and simmer for 30 minutes or until barley is partially cooked (DO NOT DRAIN).
  2. Meanwhile, in a soup kettle or Dutch oven, saute onions and celery in olive oil until tender, Add mushrooms; cook and stir for 5 minutes.
  3. Stir in broth, carrots, tomato paste and Barley mixture; Bring to a boil over medium heat.
  4. Reduce heat; cover and simmer for 30 minutes, stirring occasionally; Stir in salt and pepper to taste and sprinkle with parsley.

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