Mushroom Barley Soup

Got leftovers? Enjoy this one-pot recipe now and save the rest for later! Mushroom barley soup contains a variety of vegetables that provide vitamins and minerals and barley filled with protein and fiber that keeps you satiated. It is a great recipe to meal prep!

  • Prep Time10 min
  • Cook Time35 min
  • Total Time45 min


  • 2 tbsp unsalted butter (or olive oil)
  • 1 medium onion, diced
  • 2 medium stalks celery, diced
  • 2 medium carrots, peeled and diced
  • 1 tsp kosher salt
  • ¼ tsp freshly ground black pepper
  • ¾ cup pearled barley
  • 2 tbsp all-purpose flour
  • 12 ounces cremini mushrooms, stems removed and cut into slices
  • 6 cups low-sodium vegetable broth




Dice the onions, celery, and carrots.


Melt the butter in a large pot over medium heat. Add the onion, celery, carrots, salt and pepper. 


Cook, stirring occasionally, until the vegetables are soft and tender, about 8 minutes.


Add the barley and cook, stirring occasionally, until lightly toasted, about 3 minutes.


Add the flour. Stir so it coats the barley and vegetables, and cook for 2 minutes. While this  mixture cooks, slice the mushrooms. 


Add the cremini mushrooms and vegetable broth. Bring to a boil, then reduce the heat and simmer until the barley is tender, 20 to 25 minutes.


Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.

Additional vegetables or even meat/poultry can be added to this dish!