Photo: Kana Okada; Styling: Susan Vajaranant
Prep Time
10 Mins
Cook Time
45 Mins
Serves 4

How to Make It

Step 1

Warm oil in a large saucepan over medium heat. Add onion and carrots and cook, stirring occasionally, until softened, about 8 minutes. Add mushrooms and sauté until they release their liquid, about 5 minutes. Add barley, oregano and thyme and stir 1 minute.

Step 2

Add chicken broth and 3 cups water and bring to a boil. Lower heat, cover and simmer until barley is tender, about 30 minutes. Season with salt and pepper and serve.

Ratings & Reviews

adluethi84's Review

September 05, 2013
Pretty good, husband really like it too! I left out the carrots, and I also added ground beef to soup.

cook187's Review

February 14, 2012
Yummy!! This soup was so easy to make and so delicious!! This is a keeper!

KristiBiyak's Review

October 19, 2011
I made this soup today and it was wonderful. The only thing I did different was add some celery and some tomatoes. Will definately make again.

triplelll's Review

November 09, 2010
This is a very good healthy soup. The other review stated there was not any broth left, they might not have added the 3 cups of water that is in the instructions. Mine came out great with plenty of broth. I used baby portabello mushrooms and fresh herbs. For meat lovers some cooked chicken breast could be added.

BrigitteR's Review

May 13, 2010
I followed the recipe instructions and it ended up looking more like risotto than soup. All the liquid was absorbed by the barley before the barley was nice and cooked. I thought it tasted very good but for some reason when I took it out of the fridge to take to work for lunch, I remember thinking 'I wish I had something else to take' but then once I had put it in my mouth and swallowed it, then it was ok and I enjoyed eating it.