Mushroom Barley Soup - Everyday Food with Sarah Carey
Mushroom Barley Soup - Everyday Food with Sarah Carey is a easy American recipe that serves 4. 250 calories per serving. Recipe by Everyday Food on YouTube.
Prep: 10 min | Cook: 37 min | Total: 57 min
Cost: $17.31 total, $4.33 per serving
Ingredients
- 10 oz Button Mushrooms (sliced)
- 2 cloves Garlic (minced)
- 1 medium Onion (diced)
- 1 tsp Dry Thyme
- 2 tbsp Unsalted Butter
- 4 cups Low‑Sodium Chicken Broth
- 4 cups Water
- 1 oz Dried Shiitake Mushrooms (adds deep umami)
- ½ cup Quick‑Cooking Barley (dry)
- ½ tsp Salt (or to taste)
- ¼ tsp Black Pepper (freshly ground)
Instructions
Prep Ingredients
Slice the 10 oz of button mushrooms, dice the onion, and mince the garlic. Measure out the thyme, butter, broth, water, dried shiitake, and barley.
Time: PT5M
Sauté Aromatics
Heat the medium stock pot over medium heat, melt the butter, then add the diced onion, minced garlic, and dry thyme. Cook, stirring occasionally, until the onion becomes translucent, about 2–3 minutes.
Time: PT5M
Cook Mushrooms
Add the sliced button mushrooms to the pot. Cook, stirring occasionally, until most of the moisture evaporates and the mushrooms turn golden brown and slightly crisp, about 8 minutes.
Time: PT8M
Add Liquids and Simmer
Pour in the 4 cups of low‑sodium chicken broth and 4 cups of water. Bring the mixture to a rolling boil, then reduce to a gentle simmer. Add the dried shiitake mushrooms now. Simmer for 12 minutes until the mushrooms are tender.
Time: PT12M
Cook Barley
Stir in the quick‑cooking barley. Continue to simmer, uncovered, for 10–15 minutes, or until the barley is tender but still holds its shape.
Time: PT12M
Season and Serve
Season the soup with salt and freshly ground black pepper to taste. Ladle into bowls and enjoy hot.
Time: PT2M
Nutrition Facts
- Calories
- 250
- Protein
- 8 g
- Carbohydrates
- 35 g
- Fat
- 6 g
- Fiber
- 4 g
Dietary info: Contains gluten, Contains dairy, Can be made vegetarian by using vegetable broth
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of Button Mushrooms: Crimini mushrooms, Mixed wild mushrooms
- Instead of Garlic: Garlic powder (1/4 tsp)
- Instead of Onion: Shallot, Leek
- Instead of Dry Thyme: Fresh thyme (2 tsp)
- Instead of Unsalted Butter: Olive oil, Margarine
- Instead of Low‑Sodium Chicken Broth: Vegetable broth, Homemade chicken stock
- Instead of Dried Shiitake Mushrooms: Dried porcini mushrooms, Fresh shiitake (½ cup, sliced)
- Instead of Quick‑Cooking Barley: Pearl barley (longer cooking time), Farro
- Instead of Salt: Sea salt
- Instead of Black Pepper: White pepper
Equipment Needed
- Medium Stock Pot
- Chef's Knife
- Cutting Board
- Measuring Cups
- Measuring Spoons
- Wooden Spoon
- Ladle
- Soup Bowls
Critical Steps — Do Not Skip
- Cook the sliced mushrooms until most moisture evaporates and they turn golden brown.
- Simmer the broth with dried shiitake mushrooms for full umami development.
- Cook the quick‑cooking barley just until tender to avoid a mushy texture.
Chef Tips from the Video
- Using quick‑cooking barley cuts the total time to under an hour.
- Dried shiitake mushrooms add a deep umami punch without extra effort.
- Sautéing the mushrooms first builds a richer, more complex broth.
Troubleshooting
Soup is too salty.
Add an extra cup of water or unsalted broth and simmer for a few minutes to balance the flavor.
Barley is still firm.
Continue simmering for another 5‑10 minutes, adding a splash of liquid if needed.
Soup is too thin.
Add a little more barley or let the soup simmer uncovered to reduce and thicken.
Storage
Refrigerator: Store in an airtight container for 3–4 days.
Freezer: Freeze in portion‑size containers for up to 2 months. Thaw and reheat gently.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the broth and store it in the fridge; the soup comes together even faster.
- Cook the barley ahead of time and add it at the end; you may need less simmer time.
Frequently Asked Questions
What is the cultural significance and history of mushroom barley soup in American diner cuisine?
Mushroom barley soup is a classic comfort dish that grew popular in American diners during the mid‑20th century as a hearty, inexpensive meal using pantry staples like barley and canned broth. It reflects the tradition of turning simple, affordable ingredients into a warming, satisfying soup for workers and families.
What are the traditional regional variations of mushroom barley soup in the United States?
In the Midwest, the soup often includes carrots and celery for extra veg. In the Pacific Northwest, local wild mushrooms like chanterelles replace button mushrooms. Some Southern versions add a splash of cream for richness, while New England cooks may finish with fresh herbs like parsley.
How is mushroom barley soup traditionally served in American diners?
It is typically ladled into a deep bowl, sometimes topped with a drizzle of olive oil or a pat of butter, and served alongside a slice of crusty bread or a buttered roll. The soup is enjoyed hot, especially on cold days, as a starter or a light main course.
What occasions or celebrations is mushroom barley soup traditionally associated with in American culture?
Mushroom barley soup is a go‑to comfort food for everyday meals, but it also appears at family gatherings in the fall, pot‑luck events, and as a soothing dish after outdoor activities or sports games when a warm, hearty bowl is desired.
What makes mushroom barley soup special or unique in American comfort cuisine?
The combination of earthy mushrooms, nutty barley, and a light broth creates a balanced, satisfying texture that is both filling and relatively low‑fat. Using quick‑cooking barley makes it fast enough for a weekday dinner while still delivering that classic, home‑cooked feel.
What are the authentic traditional ingredients for mushroom barley soup versus acceptable substitutes?
Traditionally the soup uses button or cremini mushrooms, pearl barley, chicken broth, butter, onion, garlic, and thyme. Acceptable substitutes include crimini or mixed wild mushrooms, quick‑cooking barley, vegetable broth for a vegetarian version, and olive oil instead of butter.
What are the most common mistakes to avoid when making mushroom barley soup?
Common mistakes include over‑cooking the mushrooms so they become rubbery, adding too much salt from the broth, and using regular barley without adjusting the cooking time, which can leave the grains under‑done.
Why does this mushroom barley soup recipe use quick‑cooking barley instead of regular pearl barley?
Quick‑cooking barley reduces the cooking time to about 10‑15 minutes, allowing the entire soup to be ready in under an hour. Regular pearl barley would require 45‑50 minutes, extending the overall prep and cook time significantly.
Can I make mushroom barley soup ahead of time and how should I store it?
Yes, the soup can be made a day ahead. Cool it quickly, store in an airtight container in the refrigerator for up to 4 days, and reheat gently on the stove, adding a splash of water if it has thickened. It also freezes well for up to 2 months.
What does the YouTube channel Everyday Food specialize in?
The YouTube channel Everyday Food specializes in approachable, everyday recipes that focus on quick, wholesome meals using accessible ingredients. Their videos often feature step‑by‑step guidance for home cooks of all skill levels.
How does the YouTube channel Everyday Food's approach to American comfort cooking differ from other cooking channels?
Everyday Food emphasizes simplicity, time‑saving techniques, and ingredient flexibility, often offering shortcuts like quick‑cooking grains. While many channels showcase elaborate plating, Everyday Food keeps the focus on flavor and practicality for busy home cooks.
Last updated: August 24, 2026
