Slow-Simmered Wild Mushroom and Barley Soup
This rustic soup combines earthy wild mushrooms and chewy barley. This soups (vegetarian) ready in about 70 minutes pairs olive oil, medium, diced yellow onion, medium, peeled and 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
- 3 tbsp olive oil
- 1 medium, diced yellow onion
- 2 medium, peeled and diced carrots
- 2, diced celery stalks
- 4, minced garlic cloves
- 12 oz, sliced mixed wild mushrooms
- 3/4 cup, rinsed pearled barley
- 6 cups vegetable broth
- 3 fresh thyme sprigs
- 1 bay leaf
- 1 1/2 tsp salt
- 3/4 tsp black pepper
- 2 tbsp, chopped fresh parsley
- 1 tbsp lemon juice
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 3 tbsp olive oil in a large pot over medium heat. Add 1 medium diced yellow onion, 2 diced carrots, and 2 diced celery stalks, sautéing for 6-7 minutes until softened and fragrant.
- Step 2: Stir in 4 minced garlic cloves and 12 oz sliced mixed wild mushrooms; cook for 5 more minutes until mushrooms release their moisture and begin to brown.
- Step 3: Add 3/4 cup rinsed pearled barley, stirring to coat with the vegetables and oil for 1 minute.
- Step 4: Pour in 6 cups vegetable broth, then add 3 sprigs fresh thyme and 1 bay leaf. Bring to a boil, then reduce heat to low and simmer uncovered for 45 minutes until barley is tender.
- Step 5: Season soup with 1 1/2 tsp salt and 3/4 tsp black pepper, remove thyme sprigs and bay leaf.
- Step 6: Stir in 2 tbsp chopped fresh parsley and 1 tbsp lemon juice to brighten the flavors before serving warm.
Frequently asked questions
How long does Slow-Simmered Wild Mushroom and Barley Soup take to make?
Total time is about 70 minutes (15 min prep + 55 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 Slow-Simmered 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 Slow-Simmered 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 Slow-Simmered 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.
Is Slow-Simmered Wild Mushroom and Barley Soup vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
