Mushroom-Barley Soup with Thyme and Smoked Paprika

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

A deeply savory vegetarian soup with earthy mushrooms, chewy barley, and a smoky finish from paprika, perfect for chilly evenings. This soups (gluten-free) ready in about 55 minutes pairs barley, mixed mushrooms, medium carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3/4 cup barley
• 8 oz mixed mushrooms
• 2 medium carrots
• 2 stalks celery
• 1 medium onion
• 2 cloves garlic
• 4 cups chicken broth
• 1 tsp dried thyme
• 1/2 tsp smoked paprika
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Rinse barley under cold water until water runs clear, then drain. Heat 1 tbsp olive oil in a large pot over medium heat.
2. Step 2: Add diced carrots (1/4-inch cubes), celery (1/4-inch dice), and chopped onion (1/4 cup) to the pot. Sauté for 5 minutes until vegetables soften.
3. Step 3: Add minced garlic (2 cloves) and cook for 1 minute until fragrant, stirring constantly to prevent burning.
4. Step 4: Stir in rinsed barley, dried thyme, smoked paprika, salt, and black pepper. Add 4 cups chicken broth and bring to a gentle simmer.
5. Step 5: Cover and cook for 30 minutes, stirring once, until barley is tender and soup has thickened slightly.
6. Step 6: Add sliced mushrooms (1/4-inch slices) and cook uncovered for 10 minutes until mushrooms are tender and flavors meld.