Hearty Mushroom Barley Soup with Thyme

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Looking for a warm and satisfying bowl of comfort? This Mushroom Barley Soup with Thyme is the perfect choice. It brings together earthy mushrooms, wholesome barley, and fragrant thyme, creating a delightful dish that showcases the best of vegetable & plant-based soups. Ideal for chilly evenings, this soup will nourish your body and soul.

Imagine a soup that combines the rich umami flavor of mushrooms with the hearty texture of barley, all elevated by the aromatic touch of thyme. This recipe is not only delicious but also simple to make, allowing you to enjoy a wholesome meal in no time.

Nourishing Mushroom Barley Soup with Thyme Recipe

A hearty bowl of Mushroom Barley Soup with Thyme, filled with mushrooms and barley, garnished with parsley, on a wooden table with bread.

This Mushroom Barley Soup with Thyme is a filling and flavorful dish, brimming with tender mushrooms, chewy barley, and a medley of vegetables. It’s a comforting blend that’s both hearty and nourishing, perfect for any occasion.

Ingredients

1 cup pearl barley, rinsed
8 ounces mushrooms, sliced (such as cremini or button)
1 medium onion, diced
2 carrots, diced
2 celery stalks, diced
4 cloves garlic, minced
6 cups vegetable broth
2 teaspoons dried thyme
1 bay leaf
Salt and pepper to taste
2 tablespoons olive oil
Fresh parsley for garnish (optional)

Instructions

Prepare the Ingredients: Rinse the pearl barley and chop the vegetables.
Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add the onion, carrots, and celery, and sauté until softened (about 5 minutes).
Add Mushrooms and Garlic: Stir in the sliced mushrooms and garlic, cooking until the mushrooms release their moisture and begin to brown (about 5-7 minutes).
Combine Ingredients: Add the rinsed barley, vegetable broth, thyme, and bay leaf. Bring to a boil, then reduce heat and let it simmer for 30-40 minutes, or until the barley is tender.
Season and Serve: Remove the bay leaf, season with salt and pepper to taste, and ladle the soup into bowls. Garnish with fresh parsley, if desired.