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Mushroom Barley Soup

Photo: Petrina Tinslay
Prep time 35 mins
Other time 10 mins
Yield Makes 4 servings
Make this hearty Mushroom Barley Soup to warm up on a cold day. Serve with sourdough toast for a lunch or dinner that truly satisfies.


  • 1 cup barley
  • 1 1/2 tablespoons olive oil
  • 2 medium yellow onions, diced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 large carrot, diced
  • 2 celery stalks, diced
  • 20 ounces button mushrooms, sliced
  • 5 cups low-sodium chicken broth
  • 2 bay leaves
  • 8 sprigs fresh thyme
  • Sourdough or other country bread, toasted (optional)

Nutrition Information

  • calcium 58.1 mg
  • calories 320.39
  • caloriesfromfat 24 %
  • carbohydrate 49.96 g
  • cholesterol 0 mg
  • fat 8.53 g
  • fiber 11.26 g
  • iron 3.29 mg
  • protein 16.97 mg
  • satfat 1.53 g
  • sodium 271.47 mg

How to Make It

  1. In a medium pan, bring the barley and 4 cups of water to a boil. Cover, reduce heat to medium-low, and simmer until tender, 30 to 40 minutes.

    Meanwhile, heat the oil in a large pot over medium-low heat. Add the onions, salt, and pepper. Cover and cook until the onions have softened, 5 to 7 minutes. Add the carrot and celery and cook, covered, for 6 minutes more. Add the mushrooms, increase heat to medium-high, and cook, covered, until they release their juices, about 4 minutes. Add the broth, bay leaves, and thyme and simmer, uncovered, for 10 minutes. Stir in the cooked barley and cook for 5 minutes more. Remove and discard the bay leaves. If desired, season with additional salt and pepper and serve with the sourdough toast.

    Tip: If you have a few minutes to spare, bring out the barley's nutty flavor by sauteeing the uncooked grain with 1 tablespoon of olive oil or butter over medium heat for a few minutes before adding the water.