Photography: Karry Hosford
4 servings (serving size: 1 1/2 cups)

Sautéing the barley toasts it to yield a light, nutty flavor.

How to Make It

Heat the oil in a large saucepan over medium-high heat. Add onion, carrot, and mushrooms; sauté 7 minutes or until golden brown. Stir in barley, and sauté 2 minutes. Add stock, celery, and salt, and bring to a boil. Cover, reduce heat, and simmer 20 minutes. Add thyme, and cook 5 minutes.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Ratings & Reviews

GayleR's Review

December 13, 2011
Far the best of the soup recipes I have tried recently. Lots of flavor.

Claireja's Review

January 10, 2009
This is so delicious and filling and light. A new favorite!

loves2workout's Review

May 02, 2013
I love, love, LOVE this soup! Its satisfying, soothing, comforting and makes a great sandwich accompaniment. It windy, coldy, rainy and gray here today and I'm so craving this soup!

teresalodico's Review

November 18, 2013
My boyfriend had THIRDS. And he didn't bother to smother it with hot sauce. It's a delicious soup. I made it as the recipe was written, then made it again and tweaked it by substituting beef broth and adding 50% more barley. Delicious.

s21melly's Review

December 29, 2013
We really loved this soup. I followed the recipe except I used chicken stock so I didn't add the extra salt. I also ended up having to add more broth because the barley just soaked most of the liquid. No matter, it was delish. The texture of the mushrooms and the barley is so meaty that it's a real treat to eat. We devoured it.

So good

October 19, 2015
Love this recipe with a few tweaks.  Use portabello mushrooms for meatier flavor.  Replace salt and thyme with herbs de provence adding after vegetables are sauteed.  Add some chopped spinach to vegatables after they are sauteed.  Use 4 Cups chicken stock (no salt added) and white wine.   And lastly for a little more flavor you can add a small amount of tomato paste but it is not needed.  I simmer the soup longer,  as with most soups it gets better with time.