My Veggie Chef

Mushroom Barley Soup


This hearty one pot wonder is chock full of veggies including carrots, celery, onions, potatoes, and mushrooms! Fiber-rich barley fills you up and seasonings like dill, thyme, and parsley make this dish a taste sensation!


  • Barley
  • Bay Leaf
  • Carrots
  • Celery
  • Dried Dill
  • Mushrooms
  • Onions
  • Parsley
  • Potatoes
  • Thyme
  • Vegetable Base
Cook Time
40 min
Pairs With
White Wine
Good To Have
Salt Pepper
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Cooking Instructions

  1. Defrost 24 hours in refrigerator.
  2. Heat a soup pot over high heat.
  3. Add veggie mixture to pot along with 6 cups of water.
  4. Bring soup to a boil and add barley (GF quinoa) to pot.
  5. Cover, reduce heat to low, and continue to simmer until barley is tender, about 30-40 minutes (20 minutes for quinoa).
  6. Add additional water if the soup becomes too thick. Season with salt and pepper to taste.


  • White Wine
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