Mushroom Barley Soup with White Beans

Mushroom Barley Soup with White Beans

Serving Size: Makes 4 servings


  • 2 large shallots, diced
  • 2 slices bacon, chopped (optional)
  • 3 garlic cloves, minced
  • 1/2 tsp crushed red pepper flakes
  • 1/2 tsp cumin
  • 1/2 tsp dried (or 1 tsp fresh) thyme
  • 1/4 tsp paprika
  • 2 quarts mushroom or chicken stock
  • 1 bay leaf
  • 1/2 cup pearl barley, rinsed well
  • 2 carrots, peeled and diced
  • 1 lb cremini mushrooms, quartered
  • 1 can white beans
  • 1/2 tsp salt (to taste)


  1. In a large Dutch oven or stock pot, heat 1/2 tablespoon olive oil over medium heat. Saute the shallot until translucent, then add the bacon and cook until browned. Add the garlic, red pepper, cumin, thyme, and paprika and cook until fragrant, about 1-2 minutes.
  2. Cover the onion bacon mixture with the stock and bring to a boil. Add the barley and bay leaf, reduce the heat to medium-low, and simmer covered for 25 minutes. Add the mushroom and carrots, and continue to simmer covered for another 20-35 minutes. Add the white beans and simmer for 5-10 minutes more.
  3. When the barley is tender, remove the bay leaf and taste for seasoning.
  4. Ladle into bowls and enjoy hot, with a drizzle of olive oil.

instagram  If you make this, share a photo and tag me @PhoebeLapine #feedmephoebe - I would love to see it!


Comment8 Share This!

8 Responses to Mushroom Barley Soup with White Beans

  1. This soup looks great. I am going to make it tomorrow.


    • Thank you Dawn! Let me know how it turns out! xo

      • Hi Phoebe!

        I would have written you sooner but I forgot to bookmark your site.

        I made this soup. It is amazingly good! I made a few changes to the recipe to suit the taste of my family but nothing to change the integrity of your recipe. I make up my own recipes all the time.

        I have to admit that we really don’t eat bacon in my house. Both my son and I are health nuts. However, I did add the optional bacon since there was so little required in the recipe. Plus, at the time the news was reporting there was going to be a global bacon shortage so I decided to use that news story as an excuse to eat bacon.

        This soup is defintely a keeper. I made a double batch so happily I have a big container of your soup in my freezer.

        The next time I make your soup, I will leave out the bacon and see if it makes much difference. I will report back to you with the results.

        I am looking forward to trying more of your recipes. I have been baking artisan bread for many years so I believe making one of your bread recipes is in order.

        I have no idea how I found your blog but I am so happy I did.


        Dawn Crescimone

        • Dawn!

          Thank you so much for the lovely and thoughtful note! I’m thrilled this recipe is a keeper. It’s one from my archives – first wrote about it in 2009! – so I’m glad it still holds up. I’ll have to add it to my list to try again as well.

          Please do keep coming back for more recipes. I love your feedback!

          All the best,

  2. I will be back. I am looking through your recipes as I am making my grocery list.

    Have a great day!


  3. OH! I now see how I found your blog. I kind of had a feeling this was it. I was reading the Huffington Post and came across your recipes.


  4. Ali Passineau says:

    “Mushroom” describes a variety of gilled fungi, with or without stems, and the term is used even more generally, to describe both the fleshy fruiting bodies of some Ascomycota and the woody or leathery fruiting bodies of some Basidiomycota, depending upon the context of the word.-,’;

    Most recently released posting from our own web site

  5. Pingback: 39 Delicious One Dish Dinners

Leave a Reply

Your email address will not be published. Required fields are marked *