This comforting soup is perfect for chilly days, combining tender mushrooms and wholesome barley in a rich, slow-cooked broth. It's easy to make and packed with earthy flavors that warm you from the inside out.
Prep Time15 min
Cook Time1 hr 20 min
Total Time1 hr 35 min
Difficulty
Hard
Tips From The Kitchen
Use a mix of mushrooms like cremini, shiitake, and button for more depth of flavor.
Rinse the barley well before adding it to remove any dust or debris.
Stir occasionally during slow cooking to prevent sticking and ensure even cooking.
Ingredients
0/14
Why Everyone Loves This Recipe
This soup is full of rich, earthy flavors and comforting textures. The slow cooking allows the barley to become tender and the mushrooms to develop a deep, savory taste. It’s a nourishing meal that feels like a warm hug on a chilly day.
Directions
Pour boiling water over the pearl barley in a bowl and let it soak for about 10 minutes. While that’s soaking, heat some canola oil in a big saucepan over medium heat. Toss in the chopped onion, celery, and carrot, and cook them gently until they’re soft and fragrant, about 5 to 7 minutes. Next, add the mushrooms to the pan and keep stirring until they’ve softened and taken on a nice brown color, which should take another 5 minutes or so. Drain the barley well, then mix it into the veggies. Stir in the garlic and tomato paste, making sure everything is well combined before adding the beef stock. Season the soup with oregano, salt, pepper, and a splash of Worcestershire sauce. Bring it all to a boil, then lower the heat and let it simmer gently for an hour to let the flavors meld together.
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people cooked this recipe
ByDavid Brown
David shares approachable recipes, helpful cooking tips, and simple meal ideas.
Best Ways To Serve
Serve this soup with a slice of crusty bread or a simple green salad. A sprinkle of fresh herbs like parsley or thyme on top adds brightness. It also pairs well with a dollop of sour cream or a drizzle of olive oil for extra richness.
Storage Advice
Let the soup cool completely before storing it in an airtight container. It keeps well in the fridge for up to 4 days and freezes beautifully for up to 3 months. Reheat gently on the stove, adding a splash of water or broth if it thickens too much.
Frequently Asked Questions
Can I use a different type of barley instead of pearl barley?
Yes, but pearl barley cooks faster and becomes tender more easily. Hulled barley may take longer to cook and could alter the texture.
Can I make this soup vegetarian or vegan?
Absolutely! Substitute the beef stock with vegetable stock and omit the Worcestershire sauce or use a vegan alternative.
How do I store leftovers?
Let the soup cool completely, then store it in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Can I use dried mushrooms instead of fresh?
Yes, rehydrate dried mushrooms in warm water before adding them, but reduce the beef stock slightly to account for the soaking liquid.
Is it necessary to soak the barley before cooking?
Soaking helps soften the barley and reduces cooking time, but it's not mandatory. If you skip soaking, cook the soup longer until the barley is tender.
Can I cook this soup in a slow cooker?
Yes, after sautéing the vegetables and mushrooms, transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
What can I substitute for Worcestershire sauce?
You can use soy sauce or tamari for a similar umami flavor, especially in vegetarian versions.
How thick should the soup be?
The soup should be moderately thick with tender barley and vegetables in a flavorful broth, but adjust by adding more stock or simmering longer to reach your preferred consistency.
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