Woodland Mushroom and Barley Soup with Thyme
A comforting soup featuring earthy mushrooms and chewy barley simmered with fresh thyme for a taste of northern forests. This mediterranean-inspired soups (vegetarian) ready in about 70 minutes pairs olive oil, medium, diced yellow onion, large, diced carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 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
- 1 large, diced carrot
- 2, diced celery stalks
- 3, minced garlic cloves
- 12 oz, sliced cremini mushrooms
- 3/4 cup, rinsed pearl barley
- 6 cups vegetable broth
- 2 tsp, chopped fresh thyme
- 1 bay leaf
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp, chopped fresh parsley
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced yellow onion, 1 diced carrot, and 2 diced celery stalks. Sauté for 5-6 minutes until vegetables soften.
- Step 2: Stir in 3 minced garlic cloves and 12 oz sliced cremini mushrooms. Cook for 6-7 minutes until mushrooms release moisture and begin to brown.
- Step 3: Add 3/4 cup rinsed pearl barley, 6 cups vegetable broth, 2 tsp chopped fresh thyme, and 1 bay leaf. Bring to a boil.
- Step 4: Reduce heat to low, cover, and simmer for 45-50 minutes until barley is tender and soup thickens.
- Step 5: Remove bay leaf and season with 1 1/2 tsp salt and 1/2 tsp black pepper. Stir in 2 tbsp chopped fresh parsley before serving hot.
Frequently asked questions
How long does Woodland Mushroom and Barley Soup with Thyme 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 Woodland Mushroom and Barley Soup with Thyme?
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 Woodland Mushroom and Barley Soup with Thyme?
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 Woodland Mushroom and Barley Soup with Thyme 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 Woodland Mushroom and Barley Soup with Thyme 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.
What others are saying
- ★★★★★
Loved the simplicity and depth of flavor. Made it for my guests and they were impressed!
- ★★★★★
Perfect for a cold evening. The barley gave it a wonderful texture, and the mushrooms were fresh and earthy.
- ★★★★★
This soup was absolutely divine! My family devoured it and asked for seconds. The thyme really elevated the mushrooms.
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