Mushroom and Barley Soup

This soup is surprisingly quick to assemble and has a short cooking time.  It’s surprisingly filling and makes a satisfying vegetarian meal.

Serving size

10 ounces



Prep time: 30min
Cook time: 20min
Total: 50min


3 cups water

1 cup barley

2 generous tablespoons porcini or other mushrooms, dried

2 tablespoons olive oil

1 large onion, diced

2 ribs celery, sliced

1 carrot, sliced

3 cloves of garlic, minced

1 pound fresh cremini mushrooms, sliced

1 tablespoon flour

8 cups beef broth or water

¼ cup Italian parsley, minced

1 tablespoon Tomato Paste (Optional)

2 teaspoons salt (Optional)

Nutrition Info

Makes:Serving size: 10 ounces




5 g

Saturated Fat

<1 g


0 mg


20 g


3 g


3 g


4 g


33 mg


41 mg


134 mg


546 mg


  1. In a pot, bring the water to boil over high heat and cook the barley until softened.
  2. While the barley is cooking, soak the dried mushrooms in warm water until softened, about 15 minutes.
  3. Strain mixture through a funnel made from a paper towel and reserve the liquid.
  4. In a stockpot, heat the olive oil. Add the onion, celery, carrot and garlic, and fresh mushrooms. Sauté until softened, for about 5 minutes.
  5. Add the flour and stir over low heat, incorporating into the veggies until the mixture is thickened.
  6. Slice the reconstituted mushrooms.
  7. Add the beef broth, mushroom liquid, mushrooms, barley and tomato paste (if using). Add salt, if desired, and simmer 8 minutes, or until soup is thickened.
  8. Garnish with chopped parsley in each bowl and serve.
Recipe contributed by FamilyCook Productions

Keep dried mushrooms on hand as a key pantry staple. This will ensure you can always make a nutritious soup or pasta sauce with a handful of ingredients during bad weather or when you are too busy to grocery shop.

Use water instead of beef broth in step 7 to make this recipe vegan.