Mushroom Barley Soup

Serving Size: 4
Prep Time:
Total Time:


  • Ounce white mushroom, rinsed and sliced
  • 1 Tbsp Italian parsley, chopped
  • 0.25 cup barley, rinsed
  • 4 cup vegetable broth
  • 1 Tbsp all-purpose flour
  • 2 Tbsp extra virgin olive oil
  • 0.5 cup carrots, finely sliced
  • 1 stalk celery, rinsed and fine dice
  • 2 Tbsp red onion, finely chopped
  • salt and pepper, to taste


  1. Heat oil in a large pot and add in the mushrooms, onion, celery and carrots. Sweat until the vegetables start to soften; approximately 5-8 minutes.
  2. Stir in the flour, then add the vegetable broth and barley; mix well.
  3. Bring to a boil, then reduce heat and simmer for 1-1 1/4 hours or until the barley has fully expanded. Season with salt and pepper. 

*Nutritional Information per Cup: Calories 108, Carbs 15.5g, Fat 4g, Protein 3.8g, Fiber 3.2g

Read Carrie's Experimental Kitchen's explanation on the common varieties of mushrooms or read more from Carrie's Experimental Kitchen.