Mushroom Barley Soup Recipe with Potatoes and Herbs
A filling soup of mushrooms, pearl barley, potatoes, carrots and herbs.
Mushroom barley soup is a hearty, earthy bowl with chewy barley, mushrooms, carrots and potatoes. The source lists only one litre of broth for barley and several vegetables, so this version increases the liquid and adds it in stages as barley absorbs it. Pearl barley takes time to soften; cook it before adding the potatoes so the vegetables do not turn to mush. Choose a mix of mushrooms for deeper flavour, and finish with fresh herbs. Heat oil in a soup pot. Cook mushrooms in batches until browned and moisture has evaporated; transfer to a plate. Add onion and carrots; cook 5 minutes until softened. Add rinsed barley, broth and bay leaf. Bring to a boil, then simmer partly covered 30 to 40 minutes until barley is nearly tender.
Recipe card
Mushroom Barley Soup Recipe with Potatoes and Herbs
Equipment: Chef’s knife, cutting board, mixing bowl and suitable pan
Ingredients
Instructions
Brown mushrooms
Heat oil in a soup pot. Cook mushrooms in batches until browned and moisture has evaporated; transfer to a plate.
Cook onion
Add onion and carrots; cook 5 minutes until softened.
Simmer barley
Add rinsed barley, broth and bay leaf. Bring to a boil, then simmer partly covered 30 to 40 minutes until barley is nearly tender.
Add vegetables
Stir in potatoes and mushrooms. Simmer 15 to 20 minutes until potatoes and barley are tender, adding broth if needed.
Finish
Remove bay leaf, season with salt and pepper, and garnish with parsley.
How to tell when it is ready
Barley is tender but pleasantly chewy; potatoes are soft.
Tips
- Brown mushrooms for deeper flavour.
- Rinse barley before cooking.
- Add potatoes after barley begins to soften.
- Keep extra broth ready for thinning.
Troubleshooting
- If cooking is uneven, cut pieces to a similar size.
- If the flavour is too strong, adjust with a little of the main liquid.
Substitutions
- Use a similar neutral cooking oil if needed.
- Choose a suitable broth or stock for the recipe.
Variations
- Adjust herbs and seasoning to taste.
- Add a little chilli for gentle heat.
Serving suggestions
- Serve with rye bread.
- Add a spoon of sour cream.
- Pair with a cabbage salad.
- Finish with fresh dill.
Make ahead
Measure and prepare ingredients in advance; complete cooking shortly before serving.
Storage
Refrigerate up to 3 days; add broth while reheating because barley thickens the soup.
Food safety
Contains barley (gluten). Refrigerate leftovers within 2 hours; barley will continue absorbing broth.
Frequently asked questions
Can I make this ahead?
Prepare components ahead and refrigerate promptly; finish close to serving.
How should I store mushroom barley soup?
Refrigerate up to 3 days; add broth while reheating because barley thickens the soup.
Serve promptly and chill leftovers without delay.
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