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Mushroom Barley Soup

January 5, 2010 by Erin, The $5 Dinner Mom 43 Comments

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mushroom barley soup

 

UPDATED with cooking time! Oops!!!
mushrooms-marked-down

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.

mushroom-barley-soup

Scrum-didli-umptious!

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Mushroom Barley Soup

Hearty and delicious!
Prep Time5 minutes minutes
Cook Time50 minutes minutes
Servings - 4 servings

Ingredients 

  • 2 Tbsp butter or margarine
  • 1 small onion, chopped
  • 2 carrot stalks, peeled and diced
  • 2 garlic cloves, crushed
  • 8 oz mushrooms, chopped and sliced
  • 2 cups water
  • 4 cups homemade chicken broth (Substitute with vegetable broth for a vegetarian version!)
  • 1 cup pearled barley
  • 2 tsp dried dill
  • 2 tsp fresh parsley
  • Salt and pepper, to taste
  • Sister Schubert's Dinner Rolls
  • Butter and Jam

Instructions

  • 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.
  • 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!)
  • Warm rolls as directed on package and serve with butter and jam.
  • Serve Mushroom Barley Soup with Rolls and Jam.

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Filed Under: Budget Friendly Recipes, Dairy Free Meal Ideas, Soup Recipes, Vegetarian Recipes Tagged With: carrots, mushrooms, popular recipes

Comments

  1. tealady3 says

    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.

    Reply
    • IDE PELUANG USAHA RUMAHAN MODAL KECIL says

      October 6, 2014 at 1:27 am

      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

      Reply
  2. happyfrog says

    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?

    Reply
    • Erin, The $5 Dinner Mom says

      January 5, 2010 at 7:29 pm

      @happyfrog,

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

      Reply
  3. Theresa says

    January 5, 2010 at 7:25 pm

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

    Reply
    • Erin, The $5 Dinner Mom says

      January 5, 2010 at 7:29 pm

      @Theresa,

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

      Reply
  4. Candi says

    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 🙂

    Reply
    • Erin, The $5 Dinner Mom says

      January 5, 2010 at 7:31 pm

      @Candi,

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

      Reply
  5. Kara says

    January 5, 2010 at 8:00 pm

    Erin,

    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!!

    Reply
  6. Wendy says

    January 5, 2010 at 8:47 pm

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

    Reply
  7. beth g says

    January 5, 2010 at 9:24 pm

    i will try this! thanks for awesome recipes!

    Reply
  8. Marie @ Filling My Family says

    January 5, 2010 at 11:08 pm

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

    Reply
  9. Alisa - One Frugal Foodie says

    January 6, 2010 at 1:44 am

    Sweet deal on the baby bellas! I have a similar mushroom barley recipe soup here – http://www.onefrugalfoodie.com/2009/03/16/mushroom-barley-soup/

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

    Reply
  10. Amanda says

    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.

    Reply
  11. Concerned Gramma says

    January 6, 2010 at 3:54 pm

    I am assuming that the celery, carrot, onion etc.you 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…..

    Reply
  12. Curious says

    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?????

    Reply
  13. dena says

    January 7, 2010 at 12:19 pm

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

    Reply
    • Erin, The $5 Dinner Mom says

      January 8, 2010 at 9:21 am

      @dena,

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

      Reply
    • Erin, The $5 Dinner Mom says

      January 8, 2010 at 9:25 am

      @dena,

      45 minutes for pearled barley. I updated the post!

      Reply
  14. Cindi says

    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!)

    Reply
    • Erin, The $5 Dinner Mom says

      January 8, 2010 at 9:18 am

      @Cindi,

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

      Reply
  15. Tina says

    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.
    Thanks

    Reply
    • Erin, The $5 Dinner Mom says

      January 8, 2010 at 9:16 am

      @Tina,

      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.

      Reply
  16. Shellie says

    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.

    Reply
    • Briana says

      January 8, 2010 at 6:05 pm

      @Shellie,

      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!

      Reply
  17. Jen@Balancing Beauty and Bedlam says

    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. 🙂

    Reply
  18. Tina says

    January 8, 2010 at 8:55 pm

    Trying this tonight. It smells so good.

    Reply
  19. Gayle says

    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!

    Reply
  20. Lara says

    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!

    Reply
    • Erin, The $5 Dinner Mom says

      January 11, 2010 at 8:12 pm

      @Lara,

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

      Reply
  21. Christy says

    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!

    Reply
    • Erin, The $5 Dinner Mom says

      April 24, 2010 at 7:01 pm

      @Christy,

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

      Reply
  22. Katherine says

    January 3, 2013 at 9:21 pm

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

    Reply
  23. resep masakan says

    October 5, 2013 at 7:33 am

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

    Reply
  24. Beth says

    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!

    Reply
  25. Teresa says

    December 9, 2013 at 4:42 pm

    are these recipes gluten/wheat-free?

    Reply
  26. Blog Puding says

    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

    Reply
  27. Resep Masakan Nusantara says

    September 12, 2014 at 4:05 am

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

    Reply
  28. resep says

    February 15, 2015 at 12:02 am

    thanks for sharing this delicious recipe…

    Reply
  29. Resep Kue Kering says

    May 14, 2015 at 11:37 am

    Mushroom barley soup, very nice and very very good taste. Thanks..

    Reply
  30. Amy says

    February 21, 2017 at 7:57 pm

    I really enjoyed this! My boyfriend did as well. It made a lot of soup for relatively cheap. I did not cook the barley all the way because I liked it being a little bit chewy. Very delicious recipe!

    P.S. I added kale in for extra green

    Reply

Trackbacks

  1. Week 42: meal plan « Kick-ass me says:
    October 17, 2011 at 12:57 pm

    […] silverware and I’ll easily get another warm meal into myself. I know, the barley in the barley and mushroom soup is going to be a fiber bomb… but it sounds so […]

    Reply
  2. Mushroom Barley Soup with Herbs- Under $5 | livingwellinalamancecounty says:
    May 3, 2014 at 6:19 pm

    […] 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 water4 cups […]

    Reply

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