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Ina Garten Mushroom Barley Soup

Ina Garten Mushroom Barley Soup
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This soup relies on classic technique rather than shortcuts. Mushrooms are sautéed to develop flavor, vegetables soften slowly, and barley simmers until tender. The result is a thick, satisfying soup with a stew-like body and clean finish.

Ingredients

Scale
    • 3 tablespoons olive oil
    •  

  • 1½ pounds mushrooms (cremini or button), sliced

  • 1 large yellow onion, chopped

  • 2 carrots, peeled and diced

  • 2 celery stalks, diced

  • 3 garlic cloves, minced

  • ¾ cup pearl barley, rinsed

  • 6 cups vegetable stock or chicken stock

  • 1 teaspoon dried thyme

  • 1 bay leaf

  • 1½ teaspoons salt (adjust to taste)

  • ½ teaspoon black pepper

 

  • 2 tablespoons fresh parsley, finely chopped

Instructions

  • Sauté the mushrooms – Heat olive oil and cook mushrooms until browned and their moisture evaporates

  • Add the vegetables – Stir in onion, carrots, and celery, cooking until softened

  • Layer aromatics – Add garlic and cook briefly until fragrant

  • Add barley and liquid – Stir in barley, stock, thyme, and bay leaf

  • Simmer gently – Cover and cook until barley is tender

  • Season carefully – Add salt and black pepper, tasting as you go

 

  • Finish fresh – Remove bay leaf and stir in parsley before serving

Find it online: https://inagartendishes.com/ina-garten-mushroom-barley-soup/