Barley and Mushroom Soup

Crimini mushrooms are an excellent source of many minerals including copper, selenium and phosphorus. Paired with tawny port, this barley and mushroom soup is chock-full of flavor, nutrients, and fun!

Substitute vegetable broth for chicken broth to make it vegetarian or vegan!

Prep time: 20 min. Cook time: 55 min.


  • 1/2 cup pearl barley
  • 1 medium onion, chopped fine
  • 3 medium cloves garlic, chopped
  • 1 medium carrot, peeled and diced in 1/4-inch cubes
  • 2 1/2 cups crimini mushrooms, sliced
  • 1/2 cup tawny port
  • 1 tablespoon + 6 cups chicken or vegetable broth
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon minced fresh thyme (or 1 teaspoon dried thyme)
  • 1/2 tablespoon minced fresh sage (or 1/2 teaspoon dried sage)
  • Salt and black pepper to taste


  1. Rinse and soak barley in 1 cup of warm water while preparing the rest of the ingredients.
  2. Heat 1 tablespoon of broth in a medium soup pot. Sauté onion, garlic, and carrots in broth for 5 minutes over medium heat, stirring frequently.
  3. Add mushrooms and continue to sauté for another 3 minutes. Add drained barley and tawny port; cook for about 2 minutes.
  4. Add rest of broth and bring soup to a boil on high heat. Once it comes to a boil, reduce heat to medium and simmer for about 40 minutes, or until barley and carrots are tender.
  5. Add herbs, salt, and pepper at the end of cooking and serve.

For more delicious recipes, schedule an appointment with our certified nutritionist, Gwen, at 360-570-0401.

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