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Mushroom barley soup.
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5 from 6 votes

The Best Mushroom Barley Soup Recipe

This mushroom barley soup requires just a handful of ingredients, yet is packed with vegetables and so much flavor. Inspired by Persian soup-e jo, a bowl of this soup is an ideal meatless meal you can prepare and enjoy at home.
Prep Time5 minutes
Cook Time45 minutes
Total Time50 minutes
Course: Main Course, Soup
Cuisine: Mediterranean, Persian
Servings: 6 servings
Calories: 203kcal

Ingredients

  • 2 tablespoon olive oil extra virgin
  • 1 large onion diced
  • 3 cloves garlic minced
  • 3 celery stalks diced
  • 2 carrots diced
  • ½ teaspoon turmeric
  • 1 teaspoon kosher salt
  • ½ tsp black pepper
  • 1 tbsp tomato paste
  • 16 oz white mushrooms cleaned and sliced
  • 1 cup pearl barley
  • 1 cup parsley chopped
  • lemon juice of

Instructions

  • Heat the olive oil in a heavy bottom pot such as a Dutch oven over medium heat. Saute the onion until translucent. Add in the garlic, celery and carrots and cook for 5 to 10 minutes.
  • Add in the turmeric, salt, black pepper and tomato paste. Stir to combine. Add the mushrooms and give it a good stir.
  • Add the pearl barley and 7 cups of water (or broth) and bring it to a simmer. Cover with a lid and cook for 45 minutes to one hour until the barley is fully cooked. Check after 30 minutes and if the soup is too thick, add a bit more water or broth.
  • Stir in the chopped parsley and freshly squeezed lemon juice right before serving.

Notes

  • You can use a variety of mushrooms including baby bella, crimini or even shiitake. However, canned mushrooms won't work for this recipe. 
  • If using quick barley, the cooking time will be shorter. It only takes 10 to 15 minutes for quick barley to cook. 
  • Store the leftovers in an airtight container and refrigerate for up to 5 days. To reheat, place the soup in a sauce pan over medium heat and add ¼ cup broth or water. It takes about 15 minutes for the soup to reheat.
  • Freezing instructions: Let the soup cool completely and then transfer it to a freezer-safe container and freeze for up to 3 months. Thaw it in the fridge overnight and then reheat in a saucepan over medium heat with a little bit of water.

Nutrition

Calories: 203kcal | Carbohydrates: 35g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 438mg | Potassium: 536mg | Fiber: 8g | Sugar: 4g | Vitamin A: 4298IU | Vitamin C: 19mg | Calcium: 44mg | Iron: 2mg