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Mushroom Onion Barley Soup

 Mushroom Onion Barley Soup
After tinkering with three different recipes, I came up with this warming rich, dark brown broth with hearty mushrooms, barley and onions. It’s a beefy tasting soup for my meat loving husband, completely vegan for me and healthy for both of us. It can simmer all day in a crock pot or be served up right after preparation.
7 ServingsPrep: 15 min. Cook: 45 min.


  • 1 large onion, chopped
  • 2 cups sliced fresh mushrooms
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 7 cups reduced-sodium chicken broth
  • 2 cups water
  • 1/2 cup medium pearl barley
  • 2 tablespoons reduced-sodium soy sauce
  • 1 teaspoon dried thyme
  • 1/4 teaspoon pepper


  • In a large saucepan, saute onion and mushrooms in oil until
  • vegetables are tender. Add garlic; cook 1 minute longer.
  • Stir in the remaining ingredients. Bring to a boil. Reduce heat;
  • simmer, uncovered, for 45-50 minutes or until barley is tender.
  • Yield: 7 servings.
Nutritional Facts: 1 cup equals 101 calories, 2 g fat (trace saturated fat), 0 cholesterol, 746 mg sodium, 16 g carbohydrate, 3 g fiber, 6 g protein.