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Mushroom-Barley Soup

Mushroom-Barley Soup

A healthy, hearty soup full of nutrition (mushrooms & barley) that’s easy and a great thing to have on hand for lunch or dinner.


  • l large onion
  • 5-6 dried Chinese mushrooms (optional)
  • 3 small carrots, diced
  • 3 ribs celery, diced
  • 12 oz. fresh mushroom, sliced or diced
  • 1 28-ounce can peeled whole tomatoes in juice (not puree)
  • 4 cups (1 quart) vegetable stock (use low/no sodium)
  • 1 cup pearl barley
  • 1-2 tsp dried oregano or thyme (or 1 of each, your preference)
  • salt, pepper to taste
  • 1 bag (3-4 handfuls) spinach (optional)
  • 1-2 bay leaves


  1. rehydrate dried mushroom by putting in boiling water to simmer 3-4 minutes.  run under cold water to cool, slice.
  2. dice onions, carrots, celery and all mushrooms and saute in large, heavy soup pot til soft, with rehydrated mushrooms.
  3. Drain the tomato juice into the soup pot and break or chop whole tomatoes into smaller piece.  Add to soup pot, along with stock. Add seasonings.
  4. Bring stock/veggies to a boil, add 1 cup pearl barley, reduce heat, cover and simmer for 45-60 minutes, or until barley is tender.
  5. If you like spinach, rough chop it and add to the pot, simmer about 10 minutes or until barley and spinach are tender.
  1. You can omit the tomatoes and add more stock or water, if you like.  It makes a thick soup, almost like stew – feel free to add more stock or water if you like a thinner broth.


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