Easy Mushroom Barley Soup Recipe

Very nice! Here is idea you might also try. Put the barley on a sheet pan and toast lightly in oven at 350 degrees for about 5 mins or longer depending on your oven. It really brings the barley flavor out!

I loved this soup, though like everyone else, I put my own stamp on it. I used brown cremini mushrooms which I had to slice myself. Following the advice of several people here, I included a half teaspoon each of marjoram and thyme, a large bay leaf, 3/4 teaspoon of salt, and 1/3 teaspoon of pepper. I also used beef broth instead of chicken. After following the recipe instructions and cooking for 50 minutes, I was disappointed in the washed-out flavor. I considered several actions but finally ended up dumping in a can of cut-up tomatoes with their juice. That bumped the flavor way up and gave me the beef flavor I had been wanting, and the soup was delicious. I cooked it for a further half hour to let the flavors mingle. I think this soup might also be delicious with long grain and wild rice substituting for the barley. I want to try that.

Wonderful soup! Took another reviewer's advice and roasted the barley prior to tossing into pot with the rest of the veggies and broth. Decreased oil to 2 TBLS & added a few teaspoons of dried herbs such as basil, savory & thyme. Perfect with a dash of salt and pepper added after cooking up. This recipe is very easy to spruce up with extra veggies and/or barley so don't be afraid to vary it. The barley will add thickness to the soup, especially after cooking for an hour and setting up overnight. Even my finicky family members enjoyed this.

Enjoyed making this soup, easy. I did make a few changes, presoaked pearl barley about 1 hour in small bowl. Also I used 1 box low sodium chicken broth (32 ounce), 14 oz can of tomatoes(chopped them by hand) , 1/2 cup red wine and a bay leaf which I later removed. Came out delicious!

So I did make changes because I was using it as a base for a soup that I was trying to recreate from many years ago, the mushroom barley soup served in NY delis. To do this I read the reviews & added the 2 bay leaves , 1 tsp each thyme & marjoram, dash worstershire. I upped the celery & carrot & added a parsnip since I had on hand. Then I added a few squats of the concentrated tomato paste in the tube plus I took a 1 oz. container of Dried mushrooms which I simmered in water to cover @ the beginning of the soup making process. After about 3/4 hr I turned it off & let it sit for a while longer. Added to the soup ingredients upon starting to cook the soup. These mushrooms take a while to cook..Actually turned out better than I remembered.

Wonderful soup! Took another reviewer's advice and roasted the barley prior to tossing into pot with the rest of the veggies and broth. Decreased oil to 2 TBLS & added a few teaspoons of dried herbs such as basil, savory & thyme. Perfect with a dash of salt and pepper added after cooking up. This recipe is very easy to spruce up with extra veggies and/or barley so don't be afraid to vary it. The barley will add thickness to the soup, especially after cooking for an hour and setting up overnight. Even my finicky family members enjoyed this.

I didn’t see it specified, but I use Pearl barley and creamy mushrooms. I also took 7 cups of broth and one chicken bullion and boiled that down to 6 cups of broth to concentrate the flavor. I would make this again.

Boyfriend and I loved this hearty soup. Followed reviewer advice and pre-toasted the barley. Also added 1/4 tsp each of thyme and parsley and threw in some shredded roasted chicken. Definitely will make again. Enjoy!

I made some changes: I used beef broth instead of chicken, upped the barley to 1 cup, upped the amount of veggies, peeled, diced up and added a parsnip and a rutabaga for extra flavor (I love root veggies in winter), added herbes de Provence and tarragon to the salt and pepper

I added cubed chicken breast into the soup to cook. I also only had 8 oz. mushrooms and it was still very good. I put in more carrots and just a little more barely to compensate. Next time I would like to try it with beef broth---especially if making it without meat.

I made this with pearl barley and my own chicken stock and added some dried and fresh herbs. I honestly did not measure the carrots etc but did approximate per the recipe. I gave some away to friends that were in need of comforting (both had a parent pass away within a day of each other) and I had plenty for myself. It was very good and I got thanked by both friends who said it was wonderful. Im going to make it again with hulled barley and again, use my own gelled chicken stock (from pastured local chicken bones). So it takes me actually days to make soup, but most of that time Im doing other things (soaking barley and making the stock in a crockpot) Im bringing a batch with me next week on a visit with friends in their vacation home in the Poconos. I gave them options and was told mushroom barley is their fav. Im seeing reviews saying its bland but it is very comforting ~ probably moreso with homemade stock ~ and it's easy to add a little flavor with small amount of herbs. I think I used dried thyme and at the end, added fresh parsley.

Soup was easy to make and very tasty! I used veg broth to keep it vegetarian.

Just check the taste before adding salt. Broth is salty already.

Even my grandma was impressed!

Bro, I feel like Gordon Ramsay now.

Quick easy and good tasted like it took me all day but it didnt

Can’t stop thinking about how good it was.

Delicious and filling … I added an extra 1/4 cup of barley ‘cuz I like barley. Then when it was nearly done, I decided MORE barley would be nice so I added another 3/4 c of INSTANT barley to really ‘barley’ it up! Turned out great, but THEN had to add another cup of chicken broth to thin it out! 🤦‍♂️

Excellent recipe, Thank you so much for putting it together and sharing..

I made this with a similar recipe, that involved cutting up baby bella mushrooms and adding them back near the end. I'm commenting here, because the concept is the same. What a wonderful soup! I love mushrooms and barley, and cannot wait to make it again.