North Country Wild Mushroom and Barley Soup
A hearty soup blending earthy wild mushrooms with nutty barley, inspired by the forested North Country region. This american-inspired soups ready in about 65 minutes pairs olive oil, medium, diced yellow onion, medium, diced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 6, 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
- 2 tbsp olive oil
- 1 medium, diced yellow onion
- 2 medium, diced carrots
- 2, diced celery stalks
- 4 cloves, minced garlic cloves
- 12 oz, sliced wild mushrooms
- 3/4 cup pearl barley
- 6 cups vegetable broth
- 1 tbsp chopped fresh thyme
- 1 bay leaf
- 1 1/2 tsp salt
- 1 tsp freshly ground black pepper
- 2 tbsp chopped, for garnish fresh parsley
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium yellow onion, 2 diced carrots, and 2 diced celery stalks; sauté for 7 minutes until softened and fragrant.
- Step 2: Stir in 4 minced garlic cloves and 12 oz sliced wild mushrooms, cooking for 5 minutes until the mushrooms release moisture and begin to brown.
- Step 3: Add 3/4 cup pearl barley, stirring to coat, then pour in 6 cups vegetable broth.
- Step 4: Toss in 1 tbsp chopped fresh thyme and 1 bay leaf, then season with 1 1/2 tsp salt and 1 tsp freshly ground black pepper.
- Step 5: Bring the soup to a boil, then reduce heat to low and simmer, uncovered, for 40-45 minutes until barley is tender and soup has thickened.
- Step 6: Remove bay leaf, adjust seasoning as needed, and garnish with 2 tbsp chopped fresh parsley before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does North Country Wild Mushroom and Barley Soup take to make?
Total time is about 65 minutes (15 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover North Country Wild Mushroom and Barley Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in North Country Wild Mushroom and Barley Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale North Country Wild Mushroom and Barley Soup for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with North Country Wild Mushroom and Barley Soup?
American soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
