This Mushroom Barley Soup is hearty, cozy and always hits the spot. It's also healthy and deliciously creamy without any cream, and inspired by Persian Soupe Jo which I've loved since childhood.
This creamy barley soup takes me back to childhood. Fun fact I was never a big soup fan growing up and never ate them, even when I was sick. There were however two soups I always loved, one was Soupe Jo which is a Persian barley soup. It's a slightly thick and creamy soup thanks to the barley itself. My aunty would make it the best and I still remember the flavor to this day! The second soup I loved was ash e reshteh which is also a Persian soup filled with noodles, greens and legumes. These days though I've become the biggest soup fan 😋
This mushroom barley soup is hearty and filling making it the ultimate comfort food, especially in the cooler months. Its also super healthy and nutritious, packed with veggies and whole grains, and its also delicious and creamy without any cream. You all know I'm not a fan of heavy cream and love adding different ingredients which still make a dish nice and creamy. This barley soup is crazy creamy due to 2 ingredients…
One is the barley itself which is cooked in the broth. This releases its starch into the soup which makes it thick and creamy. I've also then blended cannellini beans into a thick puree and added this into the broth. This adds extra protein and fiber and an extra creamy touch, and you can't even taste it! I've also done something similar with my lemon orzo soup along with my creamy orzo pasta which are both creamy dishes without any cream.
Persian soupe jo can sometimes also contain chicken, but here I've kept it meat free and naturally vegan and vegetarian using mushrooms instead. We also grate the carrots for a different texture, so I've done this in this recipe. You can of course add chicken if you like, I would suggest simmering it in the broth then shredding it and adding it in. Some other meat free Persian dishes I've shared are ghormeh sabzi, chickpea stew and makaroni.
Table of Contents
What makes this recipe special
- Easy: Simple steps and basic ingredients anyone can make
- Cozy & Delicious: It’s cozy, warm and hits the spot especially on a cold day
- Healthy: Made with whole grain barley, vegetables and beans. Its full of fiber nutrition and protein
- Flexible: You can mix up the mushrooms or add different veggies if you prefer. If not vegetarian, feel free to add shredded chicken
What is Barley?
Barley is a whole grain known for its chewy texture and nutty flavor. Its often used in soups and stews adding body and carbohydrates, and a healthier more nutritious option compared to white rice or pasta. Barley is full of nutrients including fiber, protein, vitamins, minerals and antioxidants to name a few.
There are different types, including hulled barley which is less processed as only the inedible outer shell has been removed, leaving the bran. Pearled barley is the other option that is more commonly used, the outer hull and bran have been removed, so has less nutrients but cooks much faster.
Ingredients and Substitutions
- Barley is the star and is a whole grain. It has chewy texture and is popular in soups and stews. Its high in fiber and nutrients and can come in either hulled barley or pearled barley. Hulled barley has had only the outer hull removed keeping it more natural and nutritious, while pearl barley is polished further to remove the bran layer, making it less nutritious but much faster to cook, so its more commonly used
- Cremini mushrooms also known as baby bellas are my preferred mushroom as they have a deep earthy flavor and hold their shape in the soup compared to white button mushrooms. Substitute with any type of mushrooms or use a mixed variety including portobello, oyster or porcini mushrooms which have a stronger taste
- White onion, carrots, celery and garlic are the classic base for soups. I prefer white onion as it's much milder with a subtle sweetness then yellow or brown onions but all can work. When making Persian soupe jo, we grate the carrots, so I have kept this theme
- Vegetable broth is my preference to keep the soup naturally vegan and vegetarian, I used low sodium broth with reduced salt. Use chicken or beef broth if you're not vegan
- Cannellini beans are my secret ingredient adding creaminess, fiber and protein. I blend them into a puree and add into the broth, so you don't taste them at all
- Milk of choice, add right at the end for extra creaminess. I've opted for dairy free milk but regular whole milk works fine too
- Extra virgin olive oil sautés the mushrooms and vegetables. I love a little drizzle on top before serving too
How to make Mushroom Barley Soup
This soup comes together easily with a few simple steps and everyday ingredients. In the end you'll have a nourishing pot that’s perfect for any day of the week. Follow my easy steps below (note quantities are listed in the recipe card below)
Optional - soak barley in a bowl of water for a few hours or overnight to reduce cooking time. Skip this step if using quick-cooking barley
Finely dice the onion, celery, and garlic. Grate the carrots using a box grater
Wipe mushrooms clean with a damp paper towel (don’t rinse). Dice half and slice the other half
Heat olive oil in a large soup pot over medium-high heat. Sauté the sliced mushrooms until browned then season with salt and pepper
Remove mushrooms and set aside on a plate
In the same pot, add olive oil, onions, celery, and diced mushrooms. Sauté on medium heat for 3–5 minutes until soft and browned. Season with salt and pepper
Blend the cannellini beans into a puree. You can include the liquid from the can or drain them first
Stir in the garlic, grated carrots, and rinsed barley. Sauté for 1 minute
Add in vegetable broth, water and the blended beans. Season and stir. Cover and simmer on low for 30–40 minutes, stirring occasionally. Taste to check doneness
Once barley is tender with a chewy bite, add the milk and the reserved sliced mushrooms. Stir to create a creamy broth. Serve with chopped parsley and a drizzle of olive oil. Enjoy!
Tips and Tricks
- Rinse barley before cooking to remove excess starch, dust or debris. If using whole grain barley, you can soak it in water for a few hours or even overnight which will reduce the cooking time
- For more flavor and texture, I like to dice half of the mushrooms to cook with the soup and add the remaining sliced mushrooms at the end
- Keep stirring the soup from time to time to ensure it cooks evenly and so the barley doesn't stick to the bottom of the pot
- Simmer the soup nice and slow to ensure the barley cooks through rather than boil fast. Ensure to taste until cooked to your liking and if needed you can add extra broth or water if its thickened too much
- If using quick-cooking barley, you may need to reduce the simmer time accordingly
Storage Instructions
- Store leftovers in an airtight container in the fridge for up to 4 days
- Reheat on the stove over medium-low heat, adding a splash of broth or water to thin the soup out as it will thicken once its cooled down
- Freeze for up to 1 month in a freezer safe bag or airtight container once completely cooled down. Thaw overnight or reheat from frozen
FAQs
Yes it sure is! Barley in soup is actually really good for you as its a whole grain, which means it’s packed with fiber, vitamins, and minerals and will keep you full
No, you don’t have to cook barley before adding it in soup, let it simmer with the soup until tender which will also thicken the soup and make it naturally creamy
Hulled barley is the whole grain that has had only the outer hull removed keeping it more natural and nutritious, while pearl barley is polished further to remove the bran layer, making it less nutritious but much faster to cook so its more commonly used
Cremini mushrooms known as baby bellas are my favorite, but you can mix in porcini mushrooms, oyster and white button mushrooms for extra depth
More Mushroom Recipes
More Cozy Soups
Looking for other recipes like this? Try these:
I love seeing your creations and remakes, so be sure to rate the recipe, comment and share your photo on Instagram so I can share the love!
Recipe
Mushroom Barley Soup (Creamy and Nutritious)
Ingredients
- 1 cup pearled barley
- 11oz / 300g cremini mushrooms
- 1 medium white onion
- 2 medium carrots
- 2 medium celery sticks
- 1 large garlic clove
- 2 cups vegetable broth - I've used low sodium
- 1 can (15oz / 400g) cannellini beans
- 1 cup milk of choice - I've used soy milk
- 2 tablespoons extra virgin olive oil
- Salt and black pepper to taste
- Chopped parsley for garnish
Instructions
- *Optional, soak the barley in a bowl of water for a few hours or even overnight to reduce the cooking time. If using quick cooking barley, skip this step
- Finely dice the onion, celery sticks and garlic. Then grate the carrots using a box grater
- Clean the mushrooms with damp paper towels, don't wash them underwater. Then dice half the mushrooms into small cubes and slice the remaining half into slices
- In a large soup pot add 1 tablespoon of olive oil and saute the sliced mushrooms over medium - high heat. Once they've browned, season with salt and black pepper and transfer them to a plate and leave on the side for now
- In the same pot add a 2nd tablespoon of olive oil, the onions, celery and chopped mushrooms. Saute for 3-5 minutes over medium heat until the mushrooms have browned and the veggies have softened, then season with salt and pepper
- In the meantime, add the cannellini beans to a blender and blend into a puree. I like to also add the juice from the can, but you can drain the beans if you prefer
- Add the garlic, grated carrots and rinsed barley to the pot and saute together for 1 minute
- Add 2 cups of vegetable broth along with 2 cups of water and the blended cannellini beans. Season with salt and pepper and stir together. Then place the lid on and simmer over low heat for 30 - 40 minutes, stirring it from time to time (cook time depends on the barley, so ensure to taste as you go)
- Once the barley has cooked until tender and has a soft chewy bite, add the milk and the sliced mushrooms cooked earlier. Stir through until you have a nice creamy broth (if it's thickened up too much you can add additional water or broth to your preferred consistency)
- To serve up your delicious Mushroom Barley Soup, add some chopped parsley and a drizzle of olive oil and enjoy!
Jay says
Delicious! So hearty.
Ayeh Manfre says
So happy you loved it Jay 🙂