This Mushroom & Barley Soup with Miso is a comforting and hearty dish packed with tender mushrooms, nutritious barley, and umami-rich miso. The combination of vegetables, fresh ginger, and garlic provides warmth and depth to this flavorful soup, making it perfect for cooler days. The addition of miso at the end brings a deliciously savory finish.

Ingredients

• 1 tablespoon butter
• 1 tablespoon vegetable oil
• 1 medium onion, diced
• 1 large carrot, peeled and diced
• 1 rib of celery, diced
• 500g cremini mushrooms, sliced
• 2 cloves garlic, minced
• 2-inch piece of ginger, minced
• 3 sprigs fresh thyme
• ¾ cup pot barley, rinsed and drained
• 8 cups vegetable broth
• 2 tablespoons yellow miso
• ½ cup warm water

Instructions

1. Sauté the Vegetables:
   • Place a large, heavy-bottomed pot over medium-high heat. Add the butter and vegetable oil. Once the butter is melted, add the diced onion, carrot, celery, and sliced mushrooms. Cook for approximately 10 minutes, stirring occasionally, until the vegetables are softened and the mushrooms have significantly reduced in size and released their moisture.
2. Add Aromatics:
   • Stir in the minced garlic, ginger, and thyme sprigs. Cook for an additional 3 minutes until fragrant.
3. Add Barley and Broth:
   • Rinse and drain the barley. Stir it into the pot with the vegetables. Pour over the vegetable broth and bring the mixture to a simmer. Cover the pot and cook for 40 minutes, stirring occasionally, until the barley is tender and fully cooked.
4. Prepare the Miso:
   • In a small bowl, dissolve the yellow miso in ½ cup warm water. Once the soup has finished cooking, remove it from the heat and stir in the dissolved miso.
5. Finish and Serve:
   • Remove the thyme sprigs from the soup. Ladle the soup into bowls and serve warm.

Tips and Tricks

• Don’t boil the miso: To preserve the beneficial enzymes and flavor of the miso, always add it after removing the soup from heat.
• Swap the mushrooms: Feel free to use a variety of mushrooms like shiitake or portobello for added depth of flavor.
• Make it heartier: For extra protein, you can add cubed tofu or white beans to the soup.

FAQ

Can I use another type of barley?

Yes, you can use pearl barley instead of pot barley, but the cooking time may vary. Pearl barley cooks faster, so check for doneness earlier.

How long does the soup last?

This soup will keep in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop.

Can I freeze the soup?

Yes, this soup freezes well. Store in airtight containers for up to 3 months. Thaw in the refrigerator before reheating.

Enjoy this warming Mushroom & Barley Soup with Miso for a nourishing and satisfying meal. If you make it, tag me on Pinterest or Instagram—I’d love to see your creation! For more comforting soup recipes, check out my other dishes here.

Mushroom & Barley Soup with Miso

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5 from 1 review

• Author: Andrea Buckett
• Yield: 4-6

Ingredients

1 tablespoon butter 1 tablespoon vegetable oil 1 medium onion, diced 1 large carrot, peeled and diced 1 rib of celery, diced 500g cremini mushroom, sliced 2 cloves of garlic, minced 2 inch piece of ginger, minced 3 sprigs of fresh thyme 3/4 cup pot barley 8 cups of vegetable broth 2 Tbsp. yellow miso plus 1/2 cup warm water

Instructions

1. Place a heavy bottom pot over medium high heat. Add the butter and vegetable oil. Add the onion, carrot, celery and mushrooms. Cook for approximately 10 minutes,  until the veg begins to soften and the mushrooms are tender and have reduced significantly.

2. Add the garlic, ginger and thyme and cook for an additional 3 minutes.

3. Meanwhile, rinse the barley and drain. Stir the barley into the pot with the vegetables.  Pour over the vegetable broth and bring to a simmer. Cover the pot and cook for 40 minutes, stirring occasionally until the barley is tender.

4. Place miso in a small bowl and add the warm water, stir to dissolve. Add miso to the soup and take it off the heat.

Remove the thyme and serve.