Mushroom Barley Soup

This soup is so yummy it will satisfy even the pickiest eaters!
This soup is so yummy it will satisfy even the pickiest eaters!

As soon as the cool weather hits I can’t resist making soup. I love the fact that with a little creativity I usually have everything I need already in my fridge and pantry to make soup. I usually keep a variety of dried beans and grains in my cupboard. In this instance, the grain of the day will be barley. Barley is wonderful for making soups. I find the kids really like the texture of barley and combine it with some veggies, broth and herbs and you have a wonderful hearty soup that is a meal in one.


2 Tbsp butter

1 Onion

2 Celery

2 Carrots

1 Garlic clove crushed

10 Mushrooms (I like cremini, but you can use what ever type you like)

5-6 cups beef stock (You can use veggie or chicken stock if you want)

approx. 1 tsp chopped herbs (i.e. fresh thyme & tarragon or dried herbs like herbes de provence)

salt & pepper to taste


Start by preparing all of your veggies. Clean and slice the mushrooms (I like to remove the stems). Dice the onion, celery and carrot.

Mushroom Barley Soup

Melt the butter in a large heavy pan. Once bubbling add all of the veggies and cook until the onions are translucent.

Mushroom Barley Soup

Now add in your barley and herbs. Let them cook for about 2 mins. Next add in your stock, salt & pepper. Put the lid on your pan and let the soup come to a boil, reduce heat to low and let simmer for about 30 minutes or until the barley reaches the texture you like.

Mushroom Barley Soup

This is quite a hearty soup, so if you like it a bit thinner add more stock. This is a meal in one and is guaranteed to satisfy to the whole family!

Mushroom Barley Soup

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