Mushroom, Barley Vegetable Soup

Linda Dalton


Is it Soup Yet? Remember that commercial? It was years ago and I think it was for Campbell's. My mom used to make a homemade mushroom and barley soup that I absolutely adored- chock full of veggies and flavor. And when she prepared it, the aromas wafting through the house always reminded me of that commercial, because I couldn't wait to sit down and enjoy that steaming bowl of goodness. Unfortunately I never got her original recipe, but have done my best to recreate it.

★★★★★ 1 vote
4-6 serving
15 Min
1 Hr 5 Min
Stove Top


3/4 c
uncooked barley
2 Tbsp
olive oil
1 large
onion diced/chopped
4 medium
carrots diced 1/2 inch
celery stalks diced 1/2 inch
garlic cloves chopped
1 tsp
old bay seasoning
8 c
liquid- i use 3 cans low sodium chicken broth plus water
3/4 c
uncooked dried split peas
3/4 tsp
kosher salt
1/2 tsp
fresh black pepper
8 oz
cremini or button mushrooms sliced


1In medium size pot cook barley according to package directions (usually about 45 minutes). While barley is cooking, begin the soup prep.
2In large soup pot on low heat, add olive oil, chopped carrots, onions, celery, garlic and Old Bay Seasoning. Cover and sweat the veggies until soft (8 minutes or so) stirring occasionally. When vegetables are soft, add the chicken broth and water, bring to a boil and add split peas. Bring back to a boil, lower heat and low simmer covered for 45 minutes.
3Add salt, pepper and mushrooms and simmer another 20 minutes more. Add cooked barley, stir and serve. I like to top the soup with a slice of grilled, rosemary-infused Italian bread, but even store-bought croutons are great.

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Rice/Grains
Regional Style: American
Other Tag: Healthy