A close-up of a bowl of mushroom barley soup, with a spoon and, a piece of bread.

How to make barley soup with mushrooms

I like this soup because you can do it all in one pot. To make barley soup with mushrooms is really easy. The first thing you need to have soaked your barley the night before. By doing that your barley will take less time to cook. But don’t you worry if you did not soak your barley the night before, it’s not a problem, you can still follow these steps, but you will have to follow the extra step below.

This is recipe can be done in one pot

Start by frying the bacon and the onions with a little a bit of oil. Add the mushrooms and the spices and mix very well. After you have mixed the spices, add the pepper, the zucchini, and the tomatoes. Stir to cover all the ingredients with the oil and the spices. Now its time to add the pre-soaked barley to the pot and cover all the vegetables and the barley with the water. Cook on a medium fire for 35 minutes and it’s ready!

How to cook barley for soup

If you soaked the barley the night before you don’t need to pre-cook the barley. However, if you did not soak your barley, it is better to cook the barley before using it into the soup. Just put the barley into a saucepan and bring the water with the barley to a boil. After the water is brought to a boil, reduce the fire to medium intensity and cook the barley for 45 minutes. After 45 minutes now you can add the barley into the soup and continue cooking the soup for the remaining time which is 35 minutes. That way you are sure that the barley is well cooked and soft.

A close-up of a bowl of mushroom barley soup, with a spoon and, a piece of bread.

Can you freeze barley mushrooms soup

If you do want to freeze this soup you can, nothing bad will happen to you. However, I did try many times to freeze mushrooms in soup, and to my honest opinion, the texture change they become mushy and watery. So for better result keep your mushrooms out of the freezer:)

What can you serve with this barley mushrooms soup

I usually add a little sprinkle of parmesan cheese and serve it with a nice garlic toast! Miam, Miam… I hope you will enjoy it!

A close-up of a bowl of mushroom barley soup, with a spoon and, a piece of bread.

How to make barley soup with mushrooms

by Melanie Dompierre
Quantity for: 6 people
PREP TIME10 mins
COOK TIME35 mins
TOTAL TIME45 mins
How to make barley soup with mushrooms. I like this soup because you can do it all in one pot. To make barley soup with mushrooms is really easy.

Ingredients

  • 3 garlic cloves (minced)
  • 1 onion (chopped)
  • 1/2 red bell pepper (diced)
  • 8 mushrooms (chopped)
  • 3 slices of bacon (chopped)
  • 1 zucchini (diced)
  • 3 fresh tomatoes (diced)
  • 2 tsp salt
  • 1 tsp ground pepper
  • 1/2 cup barley (soaked or pre-cooked)
  • 7 cups water
  • 1 tbsp vegetable oil

Instructions

  • The first thing you need to have soaked your barley the night before. By doing that your barley will take less time to cook. However, if you did not soak the barley, just bring to boiled a pot of water, add the barley and cook the barley for about 45 minutes.
  • Fry the bacon for about 5 minutes and then add the onions. You may need to add a little bit of oil to continue frying all the rest of the ingredients.
  • Add salt and pepper into the pot.
  • Add the minced garlic and keep stirring.
  • Add the mushrooms and fry for about 5 more minutes or until you get a nice color from the mushrooms.
  • At this point, you can add the diced bell peppers.
  • Now you can add the zucchini and the tomatoes and mix them with the rest of the ingredients.
  • Add the pre-soaked or pre-cook barley to the pot and cover all the vegetables and the barley with the water. Cook on a medium fire for 35 minutes. In the end, to make sure the barley is soft and tender just take a small teaspoon of the barley to test the tenderness of the barley.
  • Serve it with a little sprinkle of parmesan cheese for a little zing and your favorite bread. Enjoy!

Video

Notes

Did you make that recipe ..... tag me @mel4skilletsandpots on Instagram and hashtag it #skilletsandpots. 

Course: Soup
Cuisine: American, French
Keywords: barley, barley recipe, barley soup, barley soup recipe, barley soup with mushrooms, healthy soup, low sodium recipe, low sodium soup, mushroom barley soup, one pot barley soup, one pot recipe, vegetables barley soup, vegetables soup, vegetarian recipe

A close-up of a bowl of mushroom barley soup, with a spoon and, a piece of bread.

 

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Written by Melanie Dompierre

    3 Comments

  1. Robert Parrott September 5, 2019 at 9:26 pm Reply

    I made this tonight but did not watch the video first – it would have answered a lot of questions. The first ingredient is 3 cloves of garlic, but the recipe never says to add them. Next it says to fry the bacon and the onions. Should say to fry the bacon first, because the onions were done before the bacon fat was rendered. Third instruction is to add mushrooms and spices, but there are no spices unless you count salt and pepper. I think it was supposed to be red bell pepper, because that is another ingredient not added. It turned out good in spite of the written, but since most people look at the written recipe rather than starting and stopping (or watching) a video, it would have been helpful if the recipe was correct.

    • Melanie Dompierre September 6, 2019 at 3:56 pm Reply

      Hello Robert, I am so sorry for my mistakes:( I will fix these right away, thank you for letting me know. I hope you enjoyed the soup? Sincerely Melanie

  2. Robert Parrott September 7, 2019 at 12:52 am Reply

    Thank you for following up! Yes, it was good but the real treat was the next morning after the barley soaked up the thin broth and made a porridge that tasted like jook. Delicious!

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