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Mushroom Barley Soup with Fresh Thyme

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Soups
Cuisine European
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • Vegetables u0026 Grains
  • 1 cup pearl barley, rinsed
  • 450 g (1 lb) mushrooms, sliced (cremini, button, or mixed)
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • Broth u0026 Seasoning
  • 6 cups vegetable broth (or beef/chicken for richer flavor)
  • 2 tablespoons olive oil or butter
  • 1–2 teaspoons fresh thyme leaves + extra for garnish
  • 1 bay leaf
  • Salt u0026 black pepper to taste
  • Optional
  • 1 tablespoon soy sauce or Worcestershire (boosts umami)
  • Parsley for serving

Instructions
 

  • Sauté Aromatics u0026 Mushrooms : Heat oil in a soup pot. Add onion, carrot, celery; cook until softened (5 min). Add mushrooms, cook until browned and moisture evaporates (8 min). Add garlic and stir for 1 min.
  • Add Barley u0026 Broth : Stir in rinsed barley. Pour broth and add bay leaf + thyme.
  • Simmer : Bring to a boil, reduce heat, and simmer 35–40 minutes until barley is soft and plump.
  • Final Seasoning : Season with salt, pepper, and soy sauce/Worcestershire if using. Remove bay leaf.
  • Serve : Garnish with extra thyme or parsley. Dig in!