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When the weather calls for something warm and nourishing, there’s nothing better than a big bowl of homemade mushroom barley soup. It’s hearty, earthy, and full of rich flavor—without feeling heavy. The chewy barley, tender mushrooms, and savory broth make this classic soup a comfort food favorite that also happens to be healthy and satisfying.
The best part? It’s budget friendly, and cleanup is a breeze! It also heats up and freezes nicely for leftovers.
6-8 cups mushrooms, sliced (An array of kinds is nice!)
2 cups barley
2 tablespoons SOOC Mushroom Sage olive oil
1 white onion, chopped
2 tablespoons garlic, minced
2 cups carrots, peeled and chopped
2 cups celery, chopped
8 cups vegetable broth
1 tablespoon Worchester sauce
Heat olive oil in pot. Cook onion and garlic for 5-7 minutes and then add celery and carrots. Cook for another 5 minutes and add mushrooms. Cook another 10 minutes.
Add in the broth and barley and Worchester sauce. Bring to a simmer and cook until barley is cooked through. Serve hot!
