Muskegon-Inspired Mushroom and Barley Soup

By AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

A hearty soup combining earthy mushrooms and nutty barley, simmered with aromatic vegetables for a comforting meal perfect for cooler days. This American soup recipe (vegetarian), ready in about 65 minutes, pairs olive oil, yellow onion, diced, and carrots, diced for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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

• 2 tbsp olive oil
• 1 medium (about 1 cup) yellow onion, diced
• 2 medium (about 1 cup) carrots, diced
• 2 (about 1/2 cup) celery stalks, diced
• 3 garlic cloves, minced
• 8 oz cremini mushrooms, sliced
• 3/4 cup pearled barley
• 6 cups vegetable broth
• 3 fresh thyme sprigs
• 1 bay leaf
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp fresh parsley, chopped

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 cup diced yellow onion, 1 cup diced carrots, and 1/2 cup diced celery. Sauté for 6-7 minutes until softened and fragrant.
2. Step 2: Add 3 minced garlic cloves and 8 oz sliced cremini mushrooms to the pot. Cook for another 5 minutes until the mushrooms release their moisture and begin to brown.
3. Step 3: Stir in 3/4 cup pearled barley, coating it in the vegetables and oil for 1 minute.
4. Step 4: Pour in 6 cups vegetable broth, add 3 sprigs fresh thyme and 1 bay leaf. Bring to a boil, then reduce heat to low and simmer uncovered for 40 minutes until the barley is tender and soup thickens.
5. Step 5: Remove thyme sprigs and bay leaf. Season with 1 1/2 tsp kosher salt and 1/2 tsp black pepper. Stir in 2 tbsp chopped fresh parsley before serving warm.