This easy Mushroom Barley Soup uses three types of mushrooms, a bit of sherry and shaved Parmesan to up the flavor ante. Less than 10 ingredients, too!
This Mushroom Barley Soup will make you glad to be alive.
It's so healthy that it just might help you live longer, too.
The mushrooms in this easy soup add such amazing flavor and have a great texture - you'll never even miss the beef. Although you could certainly add some if you're so inclined. It's actually the perfect soup to just toss in whatever's left from that steak you had at dinner the other night. You know, the one you couldn't finish because you were too busy devouring these potatoes. Or these potatoes. Or THESE potatoes!
But I didn't add my leftover steak and I didn't miss it one tiny bit. Mushroom Barley Soup is thick and hearty, it'll fill you up with just one bowl and stick with you for awhile. I used three kinds of mushrooms - white button, shitake and baby portobellos - which really ups the flavor ante. At first serving, the soup is thick but still has plenty of broth. However, after sitting overnight, most of the liquid will have been soaked up, making it less of a soup and more of a side dish. You could leave it like this - it's delicious! - or just add more beef broth until it's back at the consistency you enjoy.
The shaved Parmesan is killer in this Mushroom Barley Soup, too. I chose to shave it instead of grate it because I like the way it breaks up in the soup and you get little tiny chunks of cheesy, salty goodness. Grated would certainly work well, too, go with what you've got. I use Parmigiano-Reggiano which is what I recommend if you can get it. It's pricy but the flavor makes it all worth it. If you have some and it has a good rind on it, toss the rind into the soup while it's simmering - an easy way to get more flavor out of something you'd just toss in the trash! I save my Parmigiano-Reggiano rinds and keep them in the freezer; I've never met a soup that couldn't use one 🙂
More delicious soup recipes:
- Lentil Soup Recipe with Parmesan & Smoked Sausage
- Pasta Fazool | Pasta e Fagioli
- Navy Bean Soup with Bacon
- Mulligatawny Soup
- Chicken Tortilla Soup with Hatch Chiles
Mushroom Barley Soup with Shaved Parmesan
This easy soup has less than 10 ingredients yet a rich, deep flavor.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 medium yellow onions, chopped
- 2 celery stalks, chopped
- 2 carrots, chopped
- 2 cloves garlic, minced
- 3-4 cups chopped mushrooms, a mix of button, shitake and portobellas
- 6 cups reduced-sodium beef broth, more to add the next day if too much liquid gets soaked up
- 2 tablespoons dry sherry
- 1 cup barley
- kosher salt & freshly ground black pepper
- shredded parmesan, for topping
Instructions
- Heat olive oil in a dutch oven or large pot over medium heat. Add onions, celery and carrots, saute until onions are soft, about five minutes. Add garlic, saute two minutes more.
- Add mushrooms and cook until mushrooms have released their liquid, continue cooking until most of the liquid has evaporated, stirring occasionally.
- Add beef broth, sherry and barley. Bring to a gentle boil then reduce heat and keep at a simmer, cooking another hour.
- Season to taste with kosher salt & freshly ground black pepper. Top with shredded parmesan and serve.
Nutrition Information:
Amount Per Serving: Calories: 175Sodium: 360mgCarbohydrates: 27gFiber: 7gSugar: 4gProtein: 8g
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minnie says
Today it's a bit chilly here, and this soup looks so perfect for the weather. Beautiful pics too!
Kristy Bernardo says
Thank you, minnie! This IS a great chilly weather dish!
Susan | LunaCafe says
You had me at "barley." 🙂 Love the nutty taste and super chewy texture. All of the mushrooms will be available at Portland Farmers Market tomorrow so looking forward to making this delicious soup this weekend. Thanks for the inspiration!
Kristy Bernardo says
Oh, how I wish we had a farmer's market this weekend, too! Not too much longer now....
Nutmeg Nanny says
This soup looks so hearty and filling. It's perfect for a cold winter day...yum!
Kristy Bernardo says
Thank you, NN!
Laura @MotherWouldKnow says
Kristy, I love the idea of mixing different types of mushrooms - so lovely and makes for such complex taste. I'm with you on shaved Reggiano too - an amazing difference from grated and from the \other\ types of parmesan. My husband likes Romano and we've settled the argument by buying both - his and hers parmesan:)
Kristy Bernardo says
haha, that's a delicious way to compromise, Laura! 🙂
heather @french press says
I absolutely love the heartiness of this soup - even with no meat, but that shaved Parmesan sent it over the top for me! Delicious!
Kristy Bernardo says
Thanks, heather!
Kacey @ The Cookie Writer says
This is my type of soup!! I love mushrooms and tend to have a bunch of varities on hand. I would use veggie broth to make it vegetarian for myself.
Kristy Bernardo says
I tend to keep them around, too, Kacey; they're one of my favorite foods.
Ashley @ Big Flavors from a Tiny Kitchen says
I love mushrooms and barley together. This soup looks delightful!
Kristy Bernardo says
Thank you, Ashley!
mymansbelly says
Love beef with barley soup but haven't tried it with mushrooms instead. Makes total sense...now I need to get my soup on!
Kristy Bernardo says
I love it with beef, too! A little of both would be nice 🙂 Thanks, MMB!
Melissa from HungryFoodLove.com says
That soup looks mighty good and the shaved parmesan ohhh wow. I need to do that next time I make soup. Thanks!
Kristy Bernardo says
Thanks, Melissa!
Christine @ A Sprinkle of This and That says
What a hearty looking soup! Love the use of shaved rather than shredded Parmesan! Yum!
Kristy Bernardo says
Thanks, Christine!
Liz says
Thank you for the nice soup recipe.
Kristy Bernardo says
You are so welcome, Liz. Thank you for the nice comment!
John@Kitchen Riffs says
I love mushroom barley soup! And you've reminded me it's been ages and ages since I've made a batch. Yours looks wonderful! Love those Parmesan slivers -- great idea. Thanks.
Kristy Bernardo says
Isn't it awesome, John? Such an easy, healthy meal that only tastes better as it ages. Thanks 🙂