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Mushroom and Barley Soup

Cremini mushrooms, pearl barley, and root vegetables simmered in broth until the barley makes it thick and savory.

Total Cost $12.44
Per Serving $3.11
Prep 15 min
Cook 50 min
Servings 4
  • vegetarian
  • soup
  • one-pot
  • meal-prep
  • comfort-food
  • freezer-friendly

Ingredients

  • 454 g cremini mushrooms, sliced $4.99
  • 200 g pearl barley, dry $1.12
  • 2 cans (900 mL total) beef or chicken broth $3.00
  • 2 medium carrots, diced $0.59
  • 2 stalks celery, diced $1.00
  • 1 medium yellow onion, diced $1.23
  • 3 cloves garlic, minced $0.24
  • 1 tbsp soy sauce $0.08
  • 2 tbsp vegetable oil $0.12
  • 1 tsp dried thyme $0.05
  • 500 mL water $0.00
  • to taste salt and black pepper $0.02
  • Recipe total$12.44

Instructions

  1. Heat oil in a large pot over medium-high heat. Add the sliced mushrooms and cook undisturbed for 4 minutes until browned on one side, then stir and cook 3 more minutes. Remove and set aside.
  2. Add onion, carrot, and celery to the same pot. Cook over medium heat 6 minutes until softened.
  3. Add garlic and thyme. Cook 1 minute.
  4. Return mushrooms to the pot. Add soy sauce and stir to combine.
  5. Add the broth and water. Bring to a boil.
  6. Add the barley. Reduce heat to a steady simmer and cook uncovered 40 minutes, stirring occasionally, until barley is tender.
  7. Taste and adjust salt and pepper. The soup will thicken considerably as it sits. Add water when reheating.

Nutrition per Serving

Estimated values per serving.

410 Calories
12g Protein
46g Carbs
8g Fat
8g Fiber
580mg Sodium
~15% DV Iron~6% DV Calcium~8% DV Vitamin C

Gluten-Free

This recipe can be made gluten-free with substitutions.

  • Replace pearl barley with long-grain white rice (same weight) (Rice is GF and slightly cheaper. Add 20 minutes before the end.)
  • Replace soy sauce with tamari (Same cost, gluten-free.)

Barley and standard soy sauce both contain gluten. Use rice and tamari for a fully GF version.

Budget Notes

  • PC cremini mushrooms 454g at $4.99 are the most expensive ingredient here. They are worth it — mushrooms release a lot of water and flavor into the broth. White button mushrooms at the same price would work.
  • Soy sauce adds a background savory note without tasting Asian. It is common in European mushroom soups. Do not skip it.
  • This soup is better the next day. The barley keeps absorbing liquid; add water when reheating.