Jill’s Table Mushroom, Barley Soup

Prep Time:




  • 2 tbsp. (25 ml) vegetable oil or butter
  • 2 onions, diced
  • 2 ribs of celery, diced
  • 1 large carrot, diced
  • 4 cups diced specialty mushrooms
  • 8 cups (2L) stock (either chicken, beef or vegetable)
  • 2 tsp. (10 ml) Worcestershire sauce
  • 3 tbsp. (45 ml) tomato paste
  • 1 tsp. (5 ml) fresh chopped thyme
  • 2 cups (500 ml) cooked barley
  • Salt and pepper to taste

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  1. In a stockpot or Dutch oven, heat the oil or butter over medium heat. Add the onions and cook until soft.
  2. Add the celery and carrot and continue to cook, stirring occasionally until the celery is tender.
  3. Add the mushrooms and cook for 5 minutes.
  4. Add the stock, Worcestershire sauce, tomato paste, and thyme. Simmer for about 10 minutes.
  5. Stir in the barley. Simmer for 3 minutes. Season with salt and pepper to taste and serve.

To cook barley:
For each cup of barley, cook in 4 cups (1L) of water.
Rinse the barley. Bring the water and barley to a boil. For pearl barley, cook for about 25 minutes. For pot barley about 40-45 minutes or until tender. Drain. 1 cup of uncooked barley will yield about 3 and a half cups. It freezes well, so it can be added to soups at a later date.

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