There’s nothing quite like the savory hug of a warm bowl of soup after a long day—especially one brimming with earthy mushrooms, chewy pearl barley, and a broth that just says “welcome home.” This cozy bowl has been my go-to on chilly evenings when I need something hearty but humble. Grab your comfiest sweater, friend—we’re about to simmer up some true comfort.
Why You’ll Love This Recipe
This soup has been a favorite in my kitchen for years, and not just because it’s so easy to throw together. It reminds me of the rustic, deeply flavored broths I used to make in my personal chef days—but with way less fuss. It’s plant-based with the option to go creamy, and it welcomes all your leftover veggies, making it perfect for real life.
- Hearty, wholesome ingredients that fill you up
- Deep, layered umami flavor thanks to mushrooms and optional miso
- Customizable: vegan- or dairy-friendly base
- Great for meal prep or next-day lunches
- Kid-friendly and freezable (with a tip or two!)
Ingredients Breakdown
Essentials
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter (or more olive oil for vegan)
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 pound cremini or mixed mushrooms, sliced
- 1/2 cup pearl barley, rinsed
- 4 cups vegetable or mushroom broth (low-sodium)
- 1 cup water (or more broth)
- 1 teaspoon dried thyme or a few sprigs fresh thyme
- 1 bay leaf
- Salt and freshly cracked black pepper
Pro Tips
- 1/2 cup cream, half-and-half, or dairy-free alternative (optional for a creamy finish)
- 1 tablespoon white miso or a splash of soy sauce (for boosted umami)
- Fresh parsley or chives for garnish
- Optional: squeeze of fresh lemon at the end for brightness
Step-by-Step Instructions
- Heat the olive oil and butter in a large pot over medium heat. Add chopped onion and cook for 4–5 minutes until soft and translucent. Stir in garlic and cook for another minute until fragrant.
- Raise the heat to medium-high. Add sliced mushrooms and cook for 6–8 minutes, stirring occasionally, until they release their moisture and start to brown deeply.
- Add rinsed barley and toast for 1–2 minutes to develop nutty flavor.
- Pour in vegetable broth and water. Add thyme and bay leaf. Bring to a light boil, then reduce heat and simmer uncovered for 35–40 minutes, stirring occasionally, until barley is tender.
- If using, stir in cream or dairy-free alternative. Whisk in white miso or add soy sauce for extra depth. Season with salt and pepper to taste. Discard bay leaf and thyme sprigs.
- Ladle into bowls and finish with chopped parsley or chives, plus a spritz of lemon if you like a fresh note.
Chef’s Tips and Tricks
- Don’t rush the mushrooms—deep browning adds rich, umami flavor.
- For a thicker texture, mash a spoonful of cooked barley and return it to the pot.
- This soup thickens as it cools—add a splash of stock when reheating.
- Miso should always be added off-heat to preserve its probiotics and fresh flavor.
Recipe Variations and Serving Suggestions
- Use brown rice or quinoa instead of barley for a gluten-free version.
- Add chopped kale or spinach in the last 5 minutes for a veggie boost.
- Top with toasted sourdough croutons or a sprinkle of Parmesan.
- Finish with a drizzle of truffle oil for a date-night upgrade.
- Serve it with a crisp salad or buttery grilled cheese on sourdough—heaven!
FAQs
Can I make this in the Instant Pot?
Absolutely! Start with the Sauté setting for onions and mushrooms. Add barley, broth, thyme, and bay leaf. Cook on high pressure for 15–18 minutes, then allow a 10-minute natural release followed by a quick release. Stir in any creamy elements at the end.
Can I freeze this soup?
You can, but keep in mind the barley will absorb more liquid and slightly soften when thawed. Freeze in portions for easier reheating, and always reheat gently with a splash of broth to loosen it up.
Is it vegan?
Yes, if you use all olive oil (no butter) and skip the dairy-based cream. A swirl of cashew cream or coconut milk makes a lovely finish.
Recipe Card
Prep Time: 10 minutes
Cook Time: 35–40 minutes (stovetop)
Total Time: 45–50 minutes
Ingredients:
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter (or more oil for vegan)
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 1 lb cremini or mixed mushrooms, sliced
- 1/2 cup pearl barley, rinsed
- 4 cups vegetable or mushroom broth
- 1 cup water (or more broth)
- 1 teaspoon dried thyme (or a few sprigs of fresh)
- 1 bay leaf
- Salt and black pepper, to taste
- 1/2 cup cream or dairy-free cream (optional)
- 1 tablespoon white miso or splash of soy sauce (optional)
- Fresh parsley or chives for garnish
- 1 teaspoon fresh lemon juice (optional)
Instructions:
- In a large pot, heat olive oil and butter. Sauté onion for 4–5 minutes. Add garlic and cook 1 minute more.
- Add mushrooms and cook until browned, about 6–8 minutes.
- Stir in barley. Toast for 1–2 minutes.
- Add broth, water, thyme, and bay leaf. Simmer for 35–40 minutes, stirring occasionally.
- Stir in cream and miso (if using), and season with salt and pepper. Discard thyme and bay leaf.
- Serve hot, topped with herbs and lemon juice if desired.
Nutrition: ~220 calories per serving
If you loved this recipe, leave a comment below and let me know how it turned out—or snap a pic and tag @thekitchensaid on Instagram. I love seeing your creations, and your feedback means the world!
