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Creamy Mushroom Barley Soup Recipe (Kosher Vegetarian) - Jewish recipe
I've been making this mushroom barley soup for years, and it's become my go-to when I need something that feels like a warm hug in a bowl. The combination of earthy mushrooms and chewy pearl barley creates this satisfying texture that's both hearty and comforting. What started as a way to use up leftover mushrooms has turned into one of my most requested recipes. The key to getting deep flavor in this soup is taking your time with the mushrooms. I use a mix of cremini and shiitake because they each bring something different to the table. Cremini mushrooms give you that classic mushroom flavor, while shiitake adds an almost meaty richness that makes this soup feel substantial even without any meat. Don't rush the browning process. Let those mushrooms really caramelize and develop that golden color. Using vegetable stock instead of chicken stock keeps this completely vegetarian while still giving you plenty of flavor. I add a splash of white wine after cooking the vegetables, which brightens everything up and adds another layer of complexity. The barley needs about 45 minutes to get tender, so this isn't a quick weeknight soup, but it's perfect for lazy weekend cooking when you want something simmering on the stove. This soup is fantastic on its own with some crusty bread, but I also love serving it as a first course before a roasted vegetable dinner or alongside a simple green salad. It keeps well in the fridge for up to five days, though you might need to add a bit more stock when reheating since the barley continues to absorb liquid.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: European, Jewish
Calories: 245
Ingredients Method Notes

Ingredients
  

  • 1 cup pearl barley
  • 2 tablespoons olive oil
  • 1 large onion diced
  • 3 cloves garlic minced
  • 2 medium carrots diced
  • 2 stalks celery diced
  • 1 pound mixed mushrooms cremini and shiitake, sliced
  • 1/4 cup dry white wine optional
  • 8 cups vegetable stock
  • 1 bay leaf bay leaf
  • 1 teaspoon dried thyme
  • 1/2 cup heavy cream or coconut cream for dairy-free
  • 3 tablespoons fresh parsley chopped
  • salt and black pepper to taste

Method
 

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 5 minutes until softened and translucent.
  2. Add minced garlic, carrots, and celery. Cook for another 3-4 minutes, stirring occasionally, until vegetables begin to soften.
  3. Add the sliced mushrooms to the pot. Cook for 8-10 minutes, stirring frequently, until mushrooms release their liquid and begin to brown and caramelize.
  4. If using wine, pour it in now and let it cook for 2 minutes to burn off the alcohol. Add the pearl barley, vegetable stock, bay leaf, and thyme.
  5. Bring the soup to a boil, then reduce heat to low and simmer partially covered for 45-50 minutes, until the barley is tender and has absorbed some of the liquid.
  6. Remove the bay leaf. Stir in the heavy cream and season with salt and pepper to taste. The soup should be creamy but not too thick.
  7. Serve hot, garnished with fresh chopped parsley. Add more salt and pepper as needed.

Notes

The soup will thicken as it sits, so add more stock when reheating leftovers. For a dairy-free version, use coconut cream instead of heavy cream. Store covered in refrigerator for up to 5 days or freeze for up to 3 months.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 245
% Daily Value*
Total Fat 8g 10%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 20mg 7%
Sodium 780mg 34%
Dietary Fiber 6g 21%
Total Sugars 8g
Protein 8g 16%
*Percent Daily Values are based on a 2,000 calorie diet.