Mushroom Barley Soup

Kathy W


The longer you simmer it, the better it gets.

This soup was pinched years ago from Rev. Georege Malkmus, the creator of the Hallelujah Diet. (


★★★★★ 1 vote

15 Min
Stove Top


  • 2 Tbsp
    olive oil
  • 2 medium
    onions, diced
  • 2 clove
    garlic, diced
  • 2 stalk(s)
    celery, diced
  • 1 lb
    mushrooms, chopped
  • 1 c
  • 1/2 c
    braggs's aminos (you can substitute soy sauce)
  • 1/2 Tbsp
    garlic powder
  • 1 tsp
    parsley, chopped
  • 1 tsp
  • 10 c
  • 2
    carrots, diced
  • ·
    salt and pepper to taste

How to Make Mushroom Barley Soup


  1. In a large stock pot, heat oil over medium heat; add onions, garlic, celery and mushrooms and saute for 4 minutes
  2. Add seasonings, barley and water. Reduce heat and simmer 2-3 hours, adding the carrots 45 minutes before the soup is finished.
  3. Notes: You can replace 2 cups of the water with tomato juice if you like.

    To thin the soup, add a little more water

Printable Recipe Card

About Mushroom Barley Soup

Course/Dish: Other Soups, Vegetable Soup
Main Ingredient: Rice/Grains
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Healthy

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