Mushroom Barley Soup

When the weather turns cold and I need something that'll warm me up without spending hours in the kitchen, mushroom barley soup is what I turn to. Just 15 minutes of prep, toss everything in the slow cooker, and you've got the most comforting bowl of soup waiting for you at dinnertime!

I remember the first time I made this soup. Emily was home from school with a cold (you know how those go), and I needed something nourishing but didn't have the energy to babysit a pot on the stove all day. This recipe saved me! The slow cooker did all the work while I played nurse.

The best part? This soup tastes like you spent hours making it from scratch, but honestly, it's one of the easiest things I make. Plus, it freezes really well, so I always make extra for those nights when cooking just isn't happening.

Speaking of easy comfort food soups, if you're looking for another dump-and-go option, check out my Tuscan White Bean and Kale Soup – it's just as simple and SO good!

Jump to:

• Why You'll Love This Mushroom Barley Soup
• Ingredients For Mushroom Barley Soup
• How To Make The Best Mushroom Barley Soup
• Storage And Reheating Your Barley Soup
• Tips And Variations For This Mushroom Barley Soup
• Frequently Asked Questions About Mushroom Barley Soup
• Recipes You May Like
• Final Thoughts On This Homemade Mushroom Barley Soup
• Mushroom Barley Soup

Why You'll Love This Mushroom Barley Soup

• Minimal prep time - Only 15 minutes of chopping and you're done! The slow cooker does the rest.
• Incredibly hearty - The pearl barley gives it this wonderful chewy texture that makes it really filling.
• Super flexible - Works with vegetable, chicken, mushroom, or beef broth. Use what you've got!
• Make it your own - Easy to adapt for vegetarian or vegan diets without changing the recipe much.
• Perfect meal prep - Makes great leftovers and freezes beautifully for up to 3 months.
• Budget-friendly - Uses simple, affordable ingredients you probably already have.

Ingredients For Mushroom Barley Soup

Here's what you'll need to make this comforting barley soup:

The Soup Base:

• 3 ribs celery, sliced into half moons
• 1 large onion, finely diced
• 4 cloves garlic, chopped
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano

For The Broth:

• 4 cups chicken broth (or vegetable broth for vegan version)
• 4 cups mushroom broth or beef broth

For The Body:

• 3 carrots, sliced
• 1 ½ pounds mushrooms, sliced (I use cremini or button mushrooms)
• 1 cup pearl barley
• Kosher salt and freshly ground black pepper to taste

How To Make The Best Mushroom Barley Soup

Making this slow cooker mushroom barley soup couldn't be simpler. Seriously, it's almost embarrassing how easy it is!

Prep Your Vegetables

1. Start by slicing your celery into half moons – basically, just cut each rib in half lengthwise, then slice crosswise. Takes about 2 minutes.
2. Dice your onion nice and fine. Don't stress about making it perfect (mine never is), but smaller pieces mean better flavor distribution.
3. Chop your garlic cloves. I usually just give them a rough chop since they'll soften up completely during the long cooking time.
4. Slice your carrots into rounds. I like them about ¼-inch thick so they get tender but don't turn to mush.
5. Slice your mushrooms. Here's a tip I learned the hard way: don't make them too thin or they'll disappear into the soup! I go for about ¼-inch slices.

Combine Everything

6. Here's where it gets really easy. Put ALL your ingredients into the slow cooker – vegetables, barley, herbs, and both broths. Yes, everything goes in at once!
7. Give it a good stir to make sure the barley doesn't settle at the bottom in one clump.
8. Pop the lid on and set it to cook on high for 4-5 hours or on low for 6-7 hours. That's it! (I usually do low because I like setting it in the morning and forgetting about it.)

Season And Serve

9. When the cooking time is up, taste your soup and add salt and pepper as needed. The amount you'll need depends on how salty your broth is – mine usually needs about 1 teaspoon of salt.
10. Ladle into bowls and watch this mushroom soup disappear! Emily always asks for seconds, which is saying something for a kid who claims she doesn't like mushrooms.

Storage And Reheating Your Barley Soup

This soup keeps beautifully in the fridge for 4-5 days in an airtight container. Just know that the barley will keep absorbing liquid as it sits, so your soup might get thicker over time. Not a bad thing! Just add a splash of broth when you reheat it.

For reheating, I usually microwave individual portions for 2-3 minutes, stirring halfway through. You can also reheat it on the stovetop over medium heat.

Want to freeze it? Absolutely! This crockpot mushroom barley soup freezes really well for up to 3 months. I portion it into individual containers for easy grab-and-go lunches. The barley texture might be slightly softer after freezing, but the taste stays amazing.

Tips And Variations For This Mushroom Barley Soup

Switch up your mushrooms: I've made this with shiitake, portobello, and even oyster mushrooms. Each gives a slightly different taste, but they're all delicious! Mix a few types together for extra depth.

Add some greens: Stir in a few handfuls of fresh spinach or kale during the last 30 minutes of cooking. It wilts right down and adds nice color (and nutrients – don't tell Emily I sneak those in).

Make it creamier: Want a richer soup? Stir in ½ cup of heavy cream or coconut milk at the end. Totally changes the vibe in the best way.

Fresh herb boost: I sometimes throw in fresh thyme or parsley right before serving. The fresh herbs add this bright pop that dried herbs just can't match.

Protein addition: Sometimes I'll add shredded rotisserie chicken during the last hour of cooking to make it even heartier. It's great when you want more of a meal-in-a-bowl situation.

One thing I've learned? Don't skip rinsing your pearl barley before adding it to the pot. It gets rid of excess starch and keeps your soup from getting too thick or gummy. Trust me on this one – I learned it the hard way!

Frequently Asked Questions About Mushroom Barley Soup

Recipes You May Like

If you're digging this easy mushroom barley soup recipe, you'll probably want to try these other comforting soup recipes too:

• Healthy Chicken Pot Pie Soup – All the comfort of chicken pot pie without the fuss of making pastry!
• Tuscan White Bean and Kale Soup – Another slow cooker winner that's packed with good stuff
• Kielbasa Potato Soup – When you want something even heartier and more filling

Final Thoughts On This Homemade Mushroom Barley Soup

This mushroom barley soup has become one of my go-to recipes for busy weeks. There's something really satisfying about coming home to a house that smells amazing and knowing dinner is already done. Plus, it's one of those recipes that actually tastes better the next day!

The pearl barley gives it this wonderful texture that's different from your typical soup – it's hearty and filling without being heavy. And the mushrooms? They add this deep, rich taste that makes it feel really special even though it's so simple to make.

I hope you'll give this slow cooker barley soup a try! It's perfect for meal prep, freezes beautifully, and you can easily adapt it to whatever dietary needs you have. That's what I call a winning recipe.

Make sure to save this to Pinterest so you can find it later when you need an easy dinner solution!