Rustic Mushroom and Barley Soup with Thyme

By AislePrompt Editorial · Published 2026-05-18 · Updated 2026-05-18

A hearty, earthy soup featuring sautéed mushrooms, chewy pearl barley, and fresh thyme, perfect for a comforting regional meal. This American-inspired soup recipe (vegetarian), ready in about 65 minutes, pairs cremini mushrooms, pearl barley, vegetable broth 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

• 12 oz, sliced cremini mushrooms
• 3/4 cup pearl barley
• 6 cups vegetable broth
• 1 medium, diced yellow onion
• 2 medium, diced carrot
• 2, diced celery stalks
• 3 cloves, minced garlic cloves
• 4 fresh thyme sprigs
• 3 tbsp olive oil
• 1 1/2 tsp, divided salt
• 1 tsp, divided black pepper
• 1 bay leaf
• 2 tbsp chopped for garnish fresh parsley

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Instructions

1. Step 1: Rinse 3/4 cup pearl barley under cold water. In a large pot, combine the pearl barley with 6 cups vegetable broth, 1 bay leaf, and 1 tsp salt. Bring to a boil over high heat, then reduce to low and simmer uncovered for 30 minutes.
2. Step 2: Meanwhile, heat 3 tbsp olive oil in a large skillet over medium-high heat. Add 12 oz sliced cremini mushrooms and sauté for 6-7 minutes until browned and their moisture has evaporated.
3. Step 3: Add 1 diced medium yellow onion, 2 diced medium carrots, and 2 diced celery stalks to the mushrooms. Cook for 5-6 minutes until softened, stirring occasionally.
4. Step 4: Stir in 3 minced garlic cloves and 4 sprigs fresh thyme, cooking for 1 minute until fragrant.
5. Step 5: Transfer the mushroom-vegetable mixture to the pot with barley. Simmer together for another 20 minutes until barley is tender and soup thickens.
6. Step 6: Remove thyme sprigs and bay leaf from soup. Season with remaining 1/2 tsp salt and 1 tsp black pepper to taste.
7. Step 7: Ladle soup into bowls and garnish with 2 tbsp chopped fresh parsley before serving.