Recipe description
May 26, 2026
Mushroom Barley Soup
A cozy mushroom barley soup to support gentle digestion and fiber variety
92%
Match for Gut Health
This score is based on all ingredients included in the food recipe and the data in the InnerBuddies database showing the effect of these ingredients on gut bacteria and functions.
Coming soon: personalization based on your profile and/or your gut microbiome test results.
Why this recipe fits you
- Rich in fiber from barley, vegetables, and whole grains.
- Features polyphenol-rich mushrooms and diverse plant ingredients.
- Balanced with plant-based protein and slow-release carbohydrates for gentle digestion.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
2 servings
Barley
1
cup
Mushroom
2
cup
Onion soup
1
piece
garlic
2
clove
vegetable broth
4
cup
Carrot
1
piece
Celery
1
piece
bay leaf
1
piece
Thyme
1
teaspoon
Pepper
1
teaspoon
Salt
0.5
teaspoon
Oil, olive
2
tablespoon
Instructions
1
In a large pot, heat olive oil over medium heat.
2
Add chopped onion, minced garlic, diced carrot, and celery. Sauté until softened.
3
Stir in the mushrooms and cook until they release their moisture.
4
Add the barley, vegetable broth, bay leaf, thyme, salt, and pepper to the pot.
5
Bring to a boil, then reduce the heat and simmer for about 30 minutes until the barley is tender.
6
Remove the bay leaf and serve hot.
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Nutrition
350 kcal
Calories
12 g
Protein
54 g
Carbohydrates
9 g
Fiber
8 g
Sugar
9 g
Fat
1.5 g
Saturated fat
0.9 g
Salt
FAQ
Is Mushroom Barley Soup vegetarian/vegan?
Yes, if you use vegetable stock and no animal-derived ingredients; it’s naturally plant-based.
Does this soup contain gluten?
Barley contains gluten; replace with gluten-free grains like quinoa, buckwheat, millet, or rice.
How long does it take to make?
About 40–50 minutes.
How many servings does it yield?
Typically about 4 servings; adjust based on your portion size.
Can I freeze or store leftovers?
Yes. Refrigerate for 3–4 days; freeze for 2–3 months.
What substitutions work if you don’t like mushrooms or have an allergy?
Use extra vegetables (carrots, celery) or lentils, or substitute with other mushrooms; if allergic, omit them.
What nutrition does it provide?
It provides fiber from barley, plant-based protein, and polyphenols from mushrooms; vegetables add vitamins and minerals.
What should I serve it with?
A side of fermented foods or a crisp salad; bread or crackers also pair well.
Is barley good for digestion?
Barley is high in soluble fiber (beta-glucans) that can support digestion; introduce fiber gradually if you’re not used to it.