Pin It The first time I made this soup, I'd come home from a weekend hiking trip feeling completely drained. My kitchen was cold, the fridge was nearly empty, but I found a forgotten bag of pearl barley in the pantry and some mushrooms that needed using. Something about the way the barley thickened the broth as it simmered made the entire house feel cozy again. Now it's my go-to whenever I need something that feels like a hug in a bowl.
Last winter, my neighbor smelled this simmering through our shared wall and knocked on my door with a loaf of crusty bread. We ended up eating steaming bowls at my counter while watching the snow fall, talking about everything and nothing. Sometimes the simplest meals create the warmest memories.
Ingredients
- 2 tbsp olive oil: This creates the foundation for sautéing your vegetables into sweetness
- 1 medium onion, finely chopped: The onion dissolves into the broth giving it that comforting base flavor
- 2 cloves garlic, minced: Add this right after your veggies start softening so it doesn't burn
- 2 medium carrots, diced: These add natural sweetness and beautiful orange flecks throughout
- 2 celery stalks, diced: The classic soup trio that gives depth to every spoonful
- 400 g mushrooms, sliced: Cremini or button mushrooms work perfectly here
- 1 tsp dried thyme: Earthy and warm, this pairs beautifully with mushrooms
- 1 tsp dried oregano: Adds that herbaceous backbone that keeps it from being too heavy
- 120 g pearl barley, rinsed: Always rinse barley until water runs clear to remove excess starch
- 1.5 liters vegetable broth: Use a good quality broth since it's the main liquid
- 1 bay leaf: This subtle herb makes the broth taste more complex
- Salt and freshly ground black pepper: Season gradually and taste as you go
- 2 tbsp fresh parsley, chopped: Adds a fresh pop of color and brightness
- 1 tbsp lemon juice: Just enough to brighten all those earthy flavors
Instructions
- Build your flavor foundation:
- Heat olive oil in a large pot over medium heat, then add chopped onion and cook for 3 minutes until it turns translucent and fragrant
- Soften the aromatics:
- Stir in garlic, carrots, and celery, cooking for 5 minutes while occasionally stirring until vegetables begin to soften and smell wonderful
- Brown the mushrooms:
- Add sliced mushrooms and cook for 6 to 8 minutes until they release their moisture and start to brown in spots
- Add the herbs:
- Sprinkle in thyme and oregano, stirring constantly to coat all vegetables in the aromatic herbs
- Simmer the soup:
- Pour in rinsed barley, vegetable broth, and bay leaf, stir everything together, then bring to a boil
- Let it cook slowly:
- Reduce heat to low and simmer uncovered for 35 to 40 minutes until barley is tender and the soup has naturally thickened
- Finish with brightness:
- Remove the bay leaf, season with salt and pepper to taste, then stir in lemon juice if you want that extra brightness
- Serve it up:
- Ladle into warm bowls and scatter fresh parsley on top for a beautiful finishing touch
Pin It My sister claimed she hated barley until she tried this soup, then asked for the recipe before she'd even finished her bowl. There's something about how the barley swells and becomes almost creamy that changes people's minds completely.
Making It Your Own
I've discovered that adding a splash of soy sauce when you pour in the broth creates this incredible umami richness that makes everyone ask what your secret ingredient is. Sometimes I'll throw in diced potatoes or chopped kale during the last 15 minutes if I want to make it even more substantial.
The Art of Simmering
Keep the heat low enough that you see gentle bubbles rather than a rolling boil. This slower cooking gives the barley time to release its starch gradually, creating that silky texture that makes restaurant soups taste so special.
Perfect Pairings
A slice of crusty sourdough bread for dunking is absolutely essential in my book. The soup also pairs beautifully with a simple green salad dressed with vinaigrette to cut through the richness.
- Grill some crusty bread with garlic butter for the ultimate dunking experience
- A light white wine like Pinot Grigio complements the earthy mushrooms beautifully
- Keep some extra broth on hand to thin leftovers when reheating
Pin It There's something deeply satisfying about a soup that tastes better the next day, almost as if it's been developing character while you sleep. This is the kind of recipe that becomes part of your regular rotation, the one you make when you need comfort without the fuss.
Recipe FAQs
- → Is pearl barley gluten-free?
Pearl barley contains gluten, so this soup is not suitable for those with celiac disease or gluten sensitivity. You could substitute with quinoa or rice for a gluten-free version.
- → Can I make this soup in advance?
Absolutely. This soup actually tastes better the next day as the flavors have time to meld. Store in an airtight container in the refrigerator for up to 4 days. The barley may absorb more liquid, so add extra broth when reheating.
- → What type of mushrooms work best?
Cremini or button mushrooms are recommended for their meaty texture and earthy flavor. You could also use shiitake for extra umami or a mix of wild mushrooms for more complex flavor.
- → Can I freeze this soup?
Yes, freeze for up to 3 months. Note that the barley may become slightly softer upon reheating. Cool completely before transferring to freezer-safe containers, leaving some room for expansion.
- → How can I add more protein?
Stir in canned cannellini beans during the last 10 minutes of cooking, or serve with crusty bread and cheese. You could also top with toasted nuts or seeds for added protein and texture.