Mushroom Barley Soup

Barley contains high levels of beta glucan. This is very important for those folks worried about “bad” cholesterol and heart health.

Beta glucan is a soluble fiber that binds with cholesterol in the digestive system and naturally excretes it from the body.

Try this delicious Mushroom Barley soup for a healthy dose of beta glucan.

Mushroom Barley Soup
Prep time
Cook time
Total time
1 onion, peeled and diced 1 tsp. olive oil 1 cup cremini mushrooms, sliced thin ¾ cup barley 6 cups water 1 tbsp. herbamare or other vegetable seasoning 1 tbsp. parsley, minced
Recipe type: Grains
Cuisine: Food is medicine
Serves: 4 servings
  • 1 onion, peeled and diced
  • 2 tbsp. olive oil (or grass-fed butter)
  • 2 celery stalks, diced
  • 2 carrots, diced
  • 2 cups cremini mushrooms, sliced thin
  • ¾ cup pearled barley, soaked overnight
  • 6 cups beef stock, water or vegetable stock
  • 1 & ½ tsp. sea salt
  • ¼ tsp. freshly ground black pepper
  • 2 tbsp. fresh thyme or 2 tsp. dried thyme
  • 1 tbsp. parsley, minced
  1. Heat a soup pot on medium high heat.
  2. Saute onion plus a pinch of salt, in olive oil for 1-2 minutes.
  3. Add celery, carrots and mushrooms and another pinch of salt and saute 4-5 minutes.
  4. Add barley, stock, remaining salt, pepper and thyme, and bring to a boil.
  5. Cover and reduce heat to simmer.
  6. Cook 40-45 minutes.
  7. Garnish with fresh parsley.