Mushroom Barley Soup

Name: Mushroom Barley Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 1 tablespoon vegetable oil; 1 medium onion, chopped; 2 medium celery stalks, sliced thin; 2 medium carrots, peeled and sliced thin; 2 cups mushrooms, sliced; 1 cup potatoes, cut into bite-sized pieces; 1/2 cup quick-cooking barley; 1 teaspoon garlic powder; 1/2 teaspoon dried thyme; 3 cups low-sodium chicken broth; 2 cups water; 1 tablespoon fresh parsley, chopped

Recipe GLPR6bbfbe1489fc8e

Soup

40 min

251 cal

Servings: 4

Stovetop

SNAP eligible

A hearty, wholesome soup featuring tender barley, earthy mushrooms, and a savory broth enriched with celery, carrots, and potatoes. This comforting dish is seasoned with garlic and thyme, making it perfect as a nourishing vegetable-forward meal.

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Ingredients

1 tablespoon vegetable oil

1 medium onion, chopped

2 medium celery stalks, sliced thin

2 medium carrots, peeled and sliced thin

2 cups mushrooms, sliced

1 cup potatoes, cut into bite-sized pieces

1/2 cup quick-cooking barley

1 teaspoon garlic powder

1/2 teaspoon dried thyme

3 cups low-sodium chicken broth

2 cups water

1 tablespoon fresh parsley, chopped

Directions

Wash your hands thoroughly with soap and warm water before beginning.
Heat the vegetable oil in a large soup pot over medium-high heat.
Add the chopped onion, sliced celery, sliced carrots, and sliced mushrooms to the hot oil. Sauté, stirring occasionally, until the vegetables are golden and fragrant, approximately 4 minutes.
Pour in the chicken broth and water. Add the potato pieces, barley, garlic powder, and dried thyme. Stir to combine and bring the mixture to a rolling boil.
Reduce heat to medium-low and maintain a gentle simmer. Cook uncovered, stirring occasionally, until the barley is completely tender and the vegetables are soft, about 20 minutes.
Taste and adjust seasonings as desired. Ladle the soup into bowls, garnish each serving with fresh chopped parsley, and serve hot.

Comments

Grocery List Plus Editorial Staff4

Every ingredient is a standard stock item at any Charlotte grocer—no special trips required. At roughly $1.50 per serving, this is genuinely economical; the barley and mushrooms bulk the broth without expensive proteins. The 40-minute claim is honest for a weeknight: 10 minutes prep (dice vegetables), 30 minutes simmering unattended. This is comfort food that reheats perfectly, making it ideal for a family meal or lunch the next day, and it requires no fussy attention once it hits the pot.

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