Yummy Mushroom Barley Soup

Total Time
Prep 15 mins
Cook 45 mins

Stick to you insides, warm and delightful to the palate. Fall and winter are not complete without a bowl of this soup!

Ingredients Nutrition


  1. Chop onion, celery, and carrots in small pieces.
  2. Melt butter and oil; saute vegetables and garlic until onions are soft.
  3. Add barley, salt, and broth.
  4. Bring to a boil and simmer until barley is 3/4 done.
  5. This is approximately 20 minutes after boiling starts.
  6. Add mushrooms and parsley.
  7. Cook 20 minutes and add soy sauce, cayenne pepper, and scallions.
  8. Taste for more seasoning.
  9. Will absorb a lot of liquid; adjust seasoning if more liquid is added.
  10. Allow to cool slightly.


Most Helpful

yummy! I left out the scallions because I didn't have any in the house but otherwise I followed the recipe exactly. mine came out a bit too salty but that was probably because my chicken broth was saltier than I thought, so I added a whole potato to absorb the salt and it was perfect! will definitely make again.

mosma February 02, 2011

This is a delicious filling soup. I used veggie broth to keep it vegetarian, skipped the scallions & parsley, and adjusted some of the other ingredients to make a batch that kept my husband and me in lunches for the work week. Here's what I used: 1 large onion, 2 garlic cloves, 3 carrots, 2 celery stalks, 1/2 lb. barley, 9 cups broth, 1 T salt, 10 oz mushrooms, 2 T soy sauce, black pepper to taste. I'll make this often!

falafel November 29, 2008

I made this for lunch yesterday and it was excellent! I made as posted andt the flavors all meld together nicely. It makes a large pot of soup that warmed us up on a chilly fall day. Thanks for posting!

Lvs2Cook October 29, 2006

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