Mushroom Barley Soup

by Erin, The $5 Dinner Mom on January 5, 2010

UPDATED with cooking time! Oops!!!

When I saw mushrooms marked down at the store…I took advantage…and I made this soup!  That night.

I found (and slightly modified) the recipe in the Smuckers Family Favorite Recipes booklet.



2 Tbsp butter or margarine (I used dairy free)($.20)
1 small onion, chopped ($.20)
2 carrot stalks, peeled and diced ($.20)
2 garlic cloves, crushed ($.10)
About 8 oz. of mushrooms, chopped and sliced ($.99)
2 cups water
4 cups homemade chicken broth (free)(Substitute with vegetable broth for a vegetarian version!)
1 cup pearled barley ($.50)
2 tsp dried dill ($.25)
2 tsp fresh parsley ($.25)(wishing I’d made this earlier in the year with parsley from the garden!)
Salt and pepper to taste
Sister Schubert’s Dinner Rolls ($1) Used coupon when on sale!
Butter and Jam ($.25)

**Throw in some leftover chicken or turkey into this soup!


1. Add butter or margarine to large saucepan and let it melt.  Saute the chopped onions, diced carrots and garlic.  Once onions become opaque, add in the sliced and/or chopped mushrooms.  Saute for 2-3 minutes.


2. Add water and broth and bring to a boil.  Add the pearled barley, dill, parsley, salt and pepper. (Add cooked chicken or turkey here if you wish!). Reduce heat so the soup cooks at a rolling boil.  Cook for 45 minutes, or until barley has cooked through.  (Note: I used pearled barley, not quick cooking barley.  Follow time directions on package if using quick cook barley!)
3. Warm rolls as directed on package and serve with butter and jam.
4. Serve Mushroom Barley Soup with Rolls and Jam.

Cost $3.94

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{ 39 comments… read them below or add one }

tealady3 January 5, 2010 at 7:09 pm

This looks wonderful,I can’t wait until Friday to do my shopping to pick up a few items to make this soup.



this dinner is interesting to me – but i am curious – did your whole family eat it? including the kids? or did you feed them something different? my kids are 5,3,1 and don’t like barley


happyfrog January 5, 2010 at 7:20 pm

this dinner is interesting to me – but i am curious – did your whole family eat it? including the kids? or did you feed them something different? my kids are 5,3,1 and don’t like barley . . ..

if they didn’t eat this, what did you feed them?


Erin, The $5 Dinner Mom January 5, 2010 at 7:29 pm


They did eat it. One of them liked the mushrooms, the other didn’t.


Theresa January 5, 2010 at 7:25 pm

I have leftover ham! Should I use the chicken broth or vegetable?


Erin, The $5 Dinner Mom January 5, 2010 at 7:29 pm


I used chicken and it was delish. I’m sure vegetable would be great too!


Candi January 5, 2010 at 7:27 pm

I don’t think I’ve ever made anything at home using Barley. This might be a dumb question, but is the barley on the rice aisle at the store??? I’ve just purchased some Lentils last week and going to experiment with those next month. Thanks for widening out my taste buds :)


Erin, The $5 Dinner Mom January 5, 2010 at 7:31 pm


At my store, the barley is near the bags of rice, lentils and dried beans.


Kara January 5, 2010 at 8:00 pm


Unfortunately, my family would not eat this. My husband won’t come anywhere close to a mushroom. Anyway, I did want to let you know that I made your Apple-Cinnamon pancakes that you sent me the recipe to and we all 4 LOVED them! Thank you!!


Wendy January 5, 2010 at 8:47 pm

I loooove mushrooms, I’m going to have to try this!


beth g January 5, 2010 at 9:24 pm

i will try this! thanks for awesome recipes!


Marie @ Filling My Family January 5, 2010 at 11:08 pm

This looks so delicious! I am going to try it with some leftover (now frozen) turkey!


Alisa - One Frugal Foodie January 6, 2010 at 1:44 am

Sweet deal on the baby bellas! I have a similar mushroom barley recipe soup here –

My husband can’t seem to get enough barley soup lately (chicken, beef, mushroom, etc.)!


Amanda January 6, 2010 at 9:10 am

I might have to try this recipe, I’ve never cooked barley or mushrooms before, although I do like them. I wonder if my hubby would eat this soup? We can always experiment and try it! Thanks for the recipe, it looks really good.


Concerned Gramma January 6, 2010 at 3:54 pm

I am assuming that the celery, carrot, onion had in the fridge…BUT..after mentioning you could NOT resist buying them on sale, I fail to see them in your pic from Kroger shopping trip nor is the $.99 listed in the amount you spent……..HELLO….OPPS!!! Did you just forget??? Hmmmm…..


Curious January 6, 2010 at 4:12 pm

Just curious how fast this email will disappear…..where do you list the cost of $.99 for those bargain mushrooms??? They aren’t even in the picture. Can’t help but notice since you were so excited about getting a deal that you had to use them right away. Well????? That adds about a buck to your total…..did you happen to have anything else you forgot about like the onions and carrots and parsley?????


dena January 7, 2010 at 12:19 pm

How long should the pearl barley cook before serving? No time was given.


Erin, The $5 Dinner Mom January 8, 2010 at 9:21 am


45 minutes for pearled barley. I updated the post! Sorry!!!


Erin, The $5 Dinner Mom January 8, 2010 at 9:25 am


45 minutes for pearled barley. I updated the post!


Cindi January 7, 2010 at 8:58 pm

Hi. I am making this soup right now. I just added the barley, and the recipe doesn’t say how long to cook the soup after adding it. My bag of pearled barley says it takes 45 minutes to cook! Is there a “Quick Cooking Barley” that you used? I should have read the recipe more thorough, I guess. I would have started cooking dinner earlier. For some reason, I thought this was going to be a quick cooking soup. (My mistake…not yours!)


Erin, The $5 Dinner Mom January 8, 2010 at 9:18 am


I used the regularly pearled barley…takes about 45 minutes. Sorry it took so long! Will edit :)


Tina January 8, 2010 at 7:32 am

Question on the barely, Do make a much of this as well and store in the freezer. This is my first time working with Barely and am not sure on this.


Erin, The $5 Dinner Mom January 8, 2010 at 9:16 am


I have not tried storing cooked barley in the freezer, so I’m not sure how it will thaw. I would think this soup would be better fresh, and not to freeze it.


Shellie January 8, 2010 at 5:19 pm

Curious – She accounted for everything in the recipe above if you read the detail. She didn’t leave anything off. And if you add it up the dinner only comes to $3.94 so even if she used slighty more carrots and parsley than she thought she still comes in under $5. Sheesh. Give her a break. She’s providing you with a fabulous recipe that you can feed your family for less than $5. Don’t criticize. Be grateful.

Grandma: Sometimes things get put in the refrigerator by helpful husbands before the picture can be taken. Forgetting one thing in a shopping trip isn’t a huge deal. I bet you would do the same thing on occassion.


Briana January 8, 2010 at 6:05 pm


That’s why I hate taking shopping pictures! Something is surely to get missed because refrigerated stuff needs to be put away quickly!

Looks like a great recipe! I have some mushrooms in the fridge, I will have to try this! Thanks Erin!


Jen@Balancing Beauty and Bedlam January 8, 2010 at 8:45 pm

Oh we love barley and my kids do to. I find it takes the taste of anything you add it too, so I use it with a lot as a filler item for my big eating boys. :)


Tina January 8, 2010 at 8:55 pm

Trying this tonight. It smells so good.


Gayle January 11, 2010 at 12:19 am

Made this for dinner last night. YUMMY. My husband and two of my three kids loved it. The youngest doesn’t eat much, so not a surprise that he didn’t make this! Will definitely make this again!


Lara January 11, 2010 at 7:03 pm

Erin – I’ve just started following your blog in the last month or so and this is the first recipe I’ve actually made of yours. WOW – this was awesome! My husband and I both loved it! My four year old only wanted the mushrooms so next time I may have to add double of those just for him!! Thanks so much for the great recipe!


Erin, The $5 Dinner Mom January 11, 2010 at 8:12 pm


Great! And what a great eater you must have!!! You’re welcome!


Christy April 24, 2010 at 5:54 pm

Just finished dinner and this was YUMMY! No celery in your recipe but I added a few stalks. We also had mushrooms (organic) that were Manager’s Special from Kroger ($1.29 for 8oz)! Added some chicken that we boiled up earlier in the week (also Mgr’s Spcl). Also had biscuits that DH bought on Mgr’s Spcl w/ coupons. Skipped the parsley b/c we didn’t have any on-hand . . . maybe next time. Thanks for sharing the recipe – it was perfect for a rainy evening!


Erin, The $5 Dinner Mom April 24, 2010 at 7:01 pm


So glad you enjoyed it! I want to try it with chicken next time we have it! Great idea!!!


Katherine January 3, 2013 at 9:21 pm

We are gluten free… do you think quinoa would be a good sub for the barely?


resep masakan October 5, 2013 at 7:33 am

hi erin…thanks for the recipe, how long does it take on the cooking process?


Beth October 26, 2013 at 2:59 pm

Hi, there!

I’m a recent convert to your great meal ideas and am planning on making this delicious-looking soup for an adults-only Halloween party. Do you know how many servings, and of what quantity, this makes (so that I know by how much to multiply this recipe)? My apologies if I missed it somewhere.

Can’t wait to try this!


Teresa December 9, 2013 at 4:42 pm

are these recipes gluten/wheat-free?


Blog Puding April 6, 2014 at 10:30 am

This soup is verry great taste i believe that:) thaks for you give us any information abaout your experience in recipe


Resep Masakan Nusantara September 12, 2014 at 4:05 am

This looks so delicious! I am going to try it with some leftover (now frozen) turkey!


Kumpulan Resep Masakan Dan Minuman Nusantara October 22, 2014 at 9:20 am

hmmm ……. This recipe looks delicious coincidence I love cooking mushrooms


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