Mushroom Barley Soup

Are you looking for hearty bowl of a warm winter comfort?

Try this Mushroom Barley soup to help satisfy that craving. It’ll nourish you all the way down into your bones.

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.