Mushroom Barley Soup for a Comforting Weeknight Dinner

The Coziest Mushroom Barley Soup for an Easy Weeknight Win

As soon as November hits, my kitchen cravings shift. The air gets that crisp chill, the sun sets a little earlier, and all I want is a big, warm bowl of something deeply comforting. This Mushroom Barley Soup is exactly that. It’s my go-to recipe when I need a hug in a bowl, especially during this busy season of gratitude and holiday prep.

There's something so grounding about this soup. The earthy mushrooms, the chewy barley, and the savory broth come together in a way that feels both classic and incredibly satisfying. It’s the perfect simple, wholesome dinner to make before the Thanksgiving cooking marathon begins. It’s hearty enough to be a full meal, especially with a piece of crusty bread for dipping.

Why This Soup is a Weeknight Favorite

What I love most about this recipe is its simplicity. You don’t need any fancy ingredients, and it comes together with minimal fuss. The flavors are rich and developed, making it taste like it simmered for hours, even though it’s perfectly manageable for a Tuesday night. It also makes the whole house smell absolutely amazing, which is always a bonus!

Ingredients

• 2 tablespoons olive oil or butter
• 1 large yellow onion, chopped
• 2 medium carrots, chopped
• 2 celery stalks, chopped
• 1 pound cremini mushrooms, sliced
• 3-4 cloves garlic, minced
• 1 teaspoon dried thyme
• 8 cups vegetable or chicken broth
• 1 cup pearl barley, rinsed
• 1-2 tablespoons soy sauce (my secret for extra depth!)
• A handful of fresh parsley, chopped
• Salt and freshly ground black pepper to taste

Instructions

1. Heat the olive oil or butter in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, for about 5-7 minutes, until the vegetables begin to soften.
2. Turn the heat up to medium-high and add the sliced mushrooms. Cook them without stirring too much for the first few minutes to allow them to get some nice color. Continue cooking, stirring occasionally, until the mushrooms have released their liquid and started to brown. This step is key for a deep, savory flavor!
3. Stir in the minced garlic and dried thyme, and cook for about one more minute until fragrant.
4. Pour in the vegetable or chicken broth, scraping up any browned bits from the bottom of the pot. Add the rinsed pearl barley and the soy sauce.
5. Bring the soup to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for 45-60 minutes, or until the barley is tender and chewy.
6. Once the barley is cooked, stir in the fresh parsley. Season generously with salt and pepper to your liking.
7. Serve hot and enjoy the cozy feeling!

A Few Notes

On mushrooms: Cremini mushrooms are great here, but feel free to use a mix of your favorites like shiitake or portobello for even more flavor.

Make it ahead: This soup is fantastic for meal prep. The barley will continue to absorb liquid as it sits, so you may need to add a splash more broth when reheating to get it back to your preferred consistency.

I really hope this recipe brings a little warmth and comfort to your table this month. It’s a simple meal, but one that always makes me feel grateful for good food and a quiet evening at home.

Do you have a favorite comforting soup for this time of year? I’d love to hear about it in the comments below!

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