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Mushroom Barley Soup

Hearty Mushroom Barley Soup

Delicious hearty soup filling enough for a meal by itself or perfect for a soup course with your challah and dips.
5 from 6 votes
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Course: Main Course, Soup
Cuisine: American
Keyword: Filling Soup, Hearty Soup, Mushroom Barley Soup, Pareve, Soup as a meal, vegan, Vegetarian
Prep Time: 10 minutes
Cook Time: 2 hours
Servings: 12
Calories: 114kcal


  • 6 quart stockpot


  • 1 lb mushroom sliced
  • 1.5 cups onion chopped
  • 1 cup celery chopped
  • 1 cup carrot chopped
  • 4-6 cloves garlic minced
  • 3 tablespoon olive oil
  • 3 quarts vegetable stock or water
  • 1 tablespoon salt
  • 1 teaspoon pepper
  • ¼ teaspoon nutmeg
  • 1 teaspoon thyme
  • 2 tablespoon dill minced
  • 2 tablespoon parsley minced
  • 1 cup pearl barley


  • Over medium heat, add olive oil to a 6- quart stockpot. Add onions, carrots, celery, and garlic. Saute until tender but not browned. Add mushrooms and cook until just soft.
  • Add stock, salt, pepper, nutmeg, thyme, dill, parsley, and barley.
  • Simmer for 2 hours or until barley is tender.


Cut down the cooking time by soaking the barley for 2 hours before beginning the soup, then it need only simmer for about ½ hour. 
The soup may be made up to 2 days in advance, keep refrigerated. When reheating extra water or stock may be needed as soup may become too thick. 


Calories: 114kcal | Carbohydrates: 18g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 600mg | Potassium: 264mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1894IU | Vitamin C: 5mg | Calcium: 22mg | Iron: 1mg