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One-Pot Rustic Wild Mushroom and Barley Soup

By PanPotPlates Editorial TeamPublished May 5, 2026 | Updated Oct 17, 2026
Rustic European-Inspired 95 mins onepoteasycomfortfooddairyfreebudget-friendlyslowcookermealprephearty

Mushrooms, pearl barley, carrots and celery simmer in vegetable broth with herbs. This barley recipe contains gluten. Estimated timing (not kitchen-tested): preparation 15 minutes; cooking 80 minutes; additional elapsed time 0 minutes; total about 95 minutes. Uses the stovetop method. Times are planning estimates based on the instructions. Follow the stated doneness and temperature checks, and extend cooking or cooling as needed.

One-Pot Rustic Wild Mushroom and Barley Soup
Prep 15 min
Cook 80 min
Total 95 min
Servings 6
Difficulty easy
Cuisine Rustic European-Inspired

Recipe Details

Prep15 min
Cook80 min
Total95 min
Servings6
Difficultyeasy
CuisineRustic European-Inspired
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Ingredients

Servings 6
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 3 cups mixed wild mushrooms (such as cremini, shiitake, oyster), cleaned and sliced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 1 cup pearl barley, rinsed
  • 6 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 bay leaves
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons fresh parsley, chopped (for garnish)
Ingredients for One-Pot Rustic Wild Mushroom and Barley Soup
Ingredients for One-Pot Rustic Wild Mushroom and Barley Soup

Instructions

  1. Heat olive oil in a large heavy-bottomed pot over medium heat. For the slow-cooker option, use a saute function or a separate stovetop pan; do not heat an insert on the stove unless its manufacturer permits it.
  2. Sauté onion and garlic for 3-4 minutes until softened and aromatic.
  3. Add sliced mushrooms, carrots, and celery; cook for 8-10 minutes, stirring occasionally, until mushrooms release moisture and soften.
  4. Stir in rinsed pearl barley, dried thyme, dried rosemary, and bay leaves.
  5. Pour in vegetable broth and stir to combine. Season with salt and freshly ground black pepper to taste.
  6. For stovetop: Bring to a boil, then reduce heat to low. Cover and simmer for 45-60 minutes until barley is tender and soup thickens. Stir occasionally to prevent sticking.
  7. For slow cooker: Cover and cook on low for 4 hours until barley is tender and flavors meld.
  8. Remove bay leaves before serving.
  9. Serve hot garnished with fresh parsley.
  10. Serve with bread or a side salad if desired. Barley contains gluten.
One-Pot Rustic Wild Mushroom and Barley Soup cooking in the recommended pan or pot
One-Pot Rustic Wild Mushroom and Barley Soup cooking in the recommended pan or pot

Timing and preparation

Pearl barley contains gluten; this recipe is not gluten-free. Stovetop simmering takes 45-60 minutes after the 11-14 minute saute phase and time to reach a boil. The slow-cooker method takes about 4 hours after sauteing; use only an insert explicitly rated for stovetop heat or use a separate pan.

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