Mushroom Barley Soup

Mushroom Barley Soup

Serves: 8


  • 3 tbs olive oil*
  • 2 cups onion, diced
  • 2 tbs garlic, minced
  • 8 cups vegetable broth
  • 24 oz baby portobello mushrooms, sliced
  • 3 cups carrots, diced
  • 2 cups celery, diced
  • 1 cup pearl barley (brown rice will work too)
  • 4 tbs tahini
  • 1 1/2 tsp dried thyme
  • 2 tsp dried rosemary
  • 2 1/2 – 3 tsp kosher salt (taste to determine)


  1. Saute the onion and garlic in olive oil for 5-7 minutes.*
  2. Combine all ingredients in a large pot and bring to a boil.
  3. Once boiling, cover the pot and lower to a simmer for 1 hour.

Variations & Notes:

* You can skip this step and just add all ingredients to the pot instead (minus the olive oil).

Instant Pot Version: 
Cook the barley first, then add everything to your instant pot and cook for 3 minutes.

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