Hearty Mushroom Barley Soup

A tasty soup that is rich and comforting without compounding the effects of high-calorie tasty treats during the holiday season. Prepare this soup with vegetable broth if you desire it to be vegetarian or vegan.

Download the Mushroom Barley Soup Recipe Card


  • 1 Tbsp. oil
  • onion (chopped)
  • celery stalk (sliced thin)
  • carrot (peeled and sliced thin)
  • 2 cups mushroom (sliced)
  • 1/2 cup barley, quick cooking
  • 1 tsp. garlic powder
  • 1/2 tsp. thyme (ground)
  • 3 cups chicken broth (low sodium)
  • 2 cups water
  • 1 Tbsp. parsley (chopped fresh)


  1. Heat oil in large soup pot over high heat. Sauté onion, celery, carrots and mushrooms until golden, about 4 minutes.
  2. Add the rest of the ingredients except for the parsley and bring to a boil.
  3. Lower heat to a simmer and cook until the barley is tender, about 20 minutes.
  4. Sprinkle parsley on top of soup and serve hot.

Source: USDA Mixing Bowl

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