Vegetarian, Meal soups and plant based
Barley and mushroom soup with rye bread
This barley and mushroom soup is a vegetarian dish for 4 people, ready in 55 minutes, very easy to make, for €1.60 per serving. The key to it is browning the mushrooms separately before adding them back in, which keeps their woodsy flavor and a golden broth instead of a gray one.
A thick barley and mushroom soup with thyme, served with rye bread, perfect for the coldest evenings.
- Total time
- 55 min
- Difficulty
- Very easy
- Cost per person
- €1.60
- Calories per person
- 680 kcalcalculated by Kiloach, your weight coach
- Season
- Fall, Winter
- The kids
- They generally like it
This is a soup with real substance, thanks to pearl barley that slowly swells in the broth and thickens it until it feels almost creamy without a drop of cream in it. The mushrooms, browned over high heat before going back in, bring that woodsy flavor vegetable soups often lack. Thyme and garlic season the whole pot without ever covering it up.
This is the soup for the nights when it's genuinely cold outside, the kind you ladle steaming into big bowls with rye bread for dipping. Kids tend to like it because the barley has a chew that's different from a smooth blended soup. At Mon Chou, we plan it for a fall or winter weeknight, it needs almost no watching once the barley is simmering.
The ingredients
Pantry
- Pearl barleyoften in the pantry 200 g
- Vegetable brothoften in the pantry 1.2 l
- Olive oiloften in the pantry 3 tbsp
- Saltoften in the pantry 1 pinch
- Pepperoften in the pantry 1 pinch
Fruits and vegetables
- White mushrooms 400 g
- Carrots 2
- Onion 1
- Garlic 2 cloves
- Thyme 3 sprigs
Bakery
- Rye bread 8 slices
Allergens Gluten
The step by step recipe
-
Slice the mushrooms, dice the carrots, and chop the onion and garlic.
Clean the mushrooms dry, a brush is all you need.
-
Brown the mushrooms in two tablespoons of oil over high heat, then set them aside. 8 min
Don't stir them too soon, let them color properly.
-
In the same pot, cook the onion, garlic, and carrots with the thyme. 5 min
The browned bits left in the pot add flavor.
-
Add the rinsed barley and the broth, then let it simmer covered. 35 min
Barley swells and soaks up a lot of liquid, add more broth if needed.
-
Stir the mushrooms back in, season with salt and pepper, and serve with the rye bread.
Set aside a few mushrooms for topping.
Our tips to get it right
- Rinse the pearl barley well before cooking, it removes surface starch and keeps the soup from turning gluey.
- If the soup thickens too much as it cools, loosen it with a little extra broth or hot water when reheating.
- Dice the carrots small and even, so they finish cooking at the same time as the barley without staying crunchy or turning mushy.
The variations
- Swap the white mushrooms for cremini or a mix of wild mushrooms for more flavor.
- For a faster version, use quick cooking barley and cut the simmering time to about 15 minutes.
- For kids, blend half the soup before stirring the mushrooms back in, it stays hearty but smoother.
What to serve it with
- Toasted rye bread
- A simple green salad
- Hard cheese grated on top
Storage
This soup keeps for 3 days in the fridge in a sealed container. It freezes well for up to 2 months, barley holds up nicely in the freezer. Reheat it gently over low heat with a splash of broth, since it thickens as it cools.
Questions about this dish
Can I use a different grain instead of pearl barley?
Yes, round rice, pearled spelt, or farro all work well. Just adjust the cooking time, some grains soften faster than barley.
Do I really need to brown the mushrooms separately?
That's what gives the soup its flavor. Cooked straight in the broth, mushrooms release water instead of caramelizing and turn the soup gray.
Can this soup be made ahead?
Yes, it's actually better reheated the next day once the flavors have had time to blend. Just keep extra broth on hand to loosen it up.
Is this soup suitable for people avoiding gluten?
No, pearl barley contains gluten, and so does the rye bread served alongside. For a gluten free version, you'd need to swap the barley for rice and serve gluten free bread instead.
How long does it take to make a barley and mushroom soup, served with rye bread?
Count 55 min in total, prep and cooking included. The recipe is rated “very easy”.
How many calories are in a barley and mushroom soup, served with rye bread?
About 680 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.
How much does a barley and mushroom soup, served with rye bread cost?
About €1.60 per serving, or €6.40 for 4 people, based on average supermarket prices.
What allergens does this recipe contain?
This recipe contains gluten. Always check the labels of the products you buy.
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