You don’t need a mystery packet to get a solid pot of soup on the table. Mushroom Barley Soup Mix keeps it simple with barley, dried mushrooms, herbs, carrots, and beef bouillon, then turns into a hearty, old-school soup with just 1 quart of boiling water.
It’s a practical pantry mix for gifting, meal prep, or those nights when dinner needs to stop being dramatic. The barley does the heavy lifting, the mushrooms bring the savory backbone, and the dill keeps it from tasting flat.
- 🥣 Ingredients
- 👩🍳 Instructions
- 💡 Tips
- 🔄 Variations
- 🫙 Storage
- 🍽️ Serving Suggestions
- 💸 Price Breakdown
- 🛒 Walmart Grocery List
- ❓ FAQ
- 📌 Pin Recipe
- 🖨️ Print-Friendly Recipe Card
Ingredients for Mushroom Barley Soup Mix
This dry soup mix uses pantry basics that store well and cook up into a savory broth with plenty of body.
- 1/2 cup dried barley
- 1/4 cup dried mushroom slices
- 2 tablespoons dried onions, minced
- 1/4 cup dried carrot slices
- 2 tablespoons dried parsley flakes
- 2 tablespoons dried dill
- 2 bay leaves
- 2 beef bouillon cubes, or 2 teaspoons bouillon granules
If you like homemade pantry mixes, take a look at Beef & Barley Vegetable Soup Mix or MYO Creamy Wild Rice and Mushroom Soup Mix for two more sturdy, giftable options.
How to Make Mushroom Barley Soup Mix
Mix it once, stash it away, and dinner is mostly handled.
- Combine the barley, dried mushroom slices, minced dried onions, dried carrot slices, parsley flakes, dill, bay leaves, and beef bouillon in a zip-top bag, vacuum-seal bag, or jar.
- Seal tightly and store in a cool, dry place until you’re ready to use it.
- To prepare the soup, bring 1 quart of water to a boil.
- Add the entire soup mix to the boiling water.
- Reduce to a simmer and cook until the barley is tender.
- Remove the bay leaves before serving.
Tips for the Best Soup Mix
Use a tight-sealing container. Dry mixes hate humidity. A jar with a solid lid or a vacuum-sealed bag keeps the herbs from fading fast and helps the bouillon stay free-flowing instead of turning into a salty brick.
Break up big mushroom pieces if needed. If your dried mushroom slices are extra large, crush them lightly before sealing the mix. That helps them rehydrate more evenly so you don’t end up fishing out chewy raft-sized pieces at dinner.
Simmer gently, not furiously. A rolling boil can make the broth cloudy and cook off liquid before the barley softens. Keep it at a steady simmer and add a splash of hot water if the pot looks too tight near the end.
Easy Variations
Make it meatier. Add a little cooked shredded beef or leftover roast during the last few minutes of simmering. Since the mix already includes beef bouillon, that add-in fits right in without tasting like an afterthought.
Turn it into a fuller meal. Stir in a handful of frozen mixed vegetables or a spoonful of cooked lentils if you want a bigger bowl without making a second dish.
Swap the bouillon style. If you prefer granules, use 2 teaspoons in place of the 2 cubes called for in the mix. Same idea, fewer little cubes rattling around in the jar.
For another pantry-friendly dinner option, Sun Dried Tomato & Penne Soup Mix in a Jar is worth keeping on the shelf too.
Storage and Shelf Life
Store the dry mix in an airtight jar or sealed bag in a cool, dry cupboard away from heat and moisture. For best quality, use it within 6 months. That’s a practical estimate based on the dried mushrooms and herbs, which lose flavor faster than the barley does.
Once cooked, cool the soup promptly, refrigerate it within 2 hours, and use it within 3 to 4 days. If you want to keep it longer, freeze it for up to 2 to 3 months for best quality. The USDA recommends this storage window for leftover soups and stews, which is the safest rule to follow here.
Serving Suggestions
This soup works well as a light main dish with toast, biscuits, or a buttered slice of homemade bread. It also makes a solid starter before a roast, sandwich, or simple salad.
If you want a richer bowl, finish it with a small pat of butter right before serving. Not fancy, not fussy, and honestly that’s half the charm.
💸 Budget101® Price Breakdown: Mushroom Barley Soup Mix
Ingredient |
Walmart Item |
Pkg Price |
Amount Used |
Cost Used |
|---|---|---|---|---|
Dried barley |
$2.48 |
1/2 C. |
$0.36 |
|
Dried mushroom slices |
$2.98 |
1/4 C. |
$0.39 |
|
Dried onions |
$2.44 |
2 T. ≈ 1 count ≈ 0.55 cup(s) |
$0.14 |
|
Dried carrot slices |
$1.48 |
1/4 C. |
$0.05 |
|
Dried parsley flakes |
$1.24 |
2 T. |
$0.26 |
|
Dried dill |
$1.24 |
2 T. |
$0.33 |
|
Bay leaves |
$1.24 |
2 |
$0.25 |
|
Beef bouillon granules |
$3.48 |
2 t. |
$0.10 |
|
Water |
– |
1 quart |
$0.01 |
💸 |
Cost |
|---|---|
🧾 Total Batch Cost |
$1.89 |
👨👩👧👦 Cost Per Serving |
$0.47 |
📅 Walmart prices last verified August 26, 2026. Prices may vary by location and are subject to change. Learn how to calculate the cost of a recipe on your own!
🛒 Walmart Grocery List
- Pearl Barley, 32 oz
- Dried Mushroom Slices, 1.5 oz
- Minced Onion, 2.35 oz
- Dried Carrot Slices, 4 oz
- Parsley Flakes, 0.4 oz
- Dill Weed, 0.75 oz
- Bay Leaves, 0.12 oz
- Beef Bouillon Cubes, 25 count
Not sure exactly what this batch costs you per serving? Here’s how to break down the real cost of any recipe so you know before you shop.
Frequently Asked Questions about Mushroom Barley Soup Mix
You can, and the swap is already built into the mix. Use 2 teaspoons beef bouillon granules in place of the 2 cubes so the soup keeps the same savory strength without throwing off the salt level.
Plan on about 45 to 60 minutes at a gentle simmer, depending on the barley and how old it is. If the pot starts looking dry before the barley softens, add a splash of hot water and keep going instead of cranking up the heat.
Absolutely. A pint-size jar usually works well for this amount, and a tight lid matters more than cute ribbon if you want the mix to stay fresh. Tuck the cooking directions with it so the recipient knows to add the mix to 1 quart boiling water and simmer until the barley is tender.
Add cooked beef, extra vegetables, or even a scoop of cooked lentils if you want a heartier bowl. Since the base starts with only 1 quart of water, even 1/2 to 1 cup of add-ins makes a noticeable difference without watering down the flavor.
Yes, just double every dry ingredient and keep the same ratio when you cook it. For each full batch of mix, use 1 quart of water, so a double batch needs 2 quarts and a bigger pot so the barley has room to expand.
Barley keeps absorbing liquid as it cools, so thickening later is completely normal. Stir in a little hot water or broth when reheating, a few tablespoons at a time, until the soup loosens back to the texture you want.
Not in the dry mix itself, no. Fresh mushrooms add moisture and shorten storage life fast, but you can sauté and stir them into the cooked soup if you want a stronger mushroom flavor and a little more texture.
Leave it out or cut it back to 1 tablespoon if dill isn’t your thing. Parsley keeps the soup herbaceous either way, and the mushrooms and bouillon still carry the savory side just fine.
You don’t have to, but it’s smart to check it for any stray bits before you build the mix. If you do rinse it, dry it completely before combining it with the other ingredients or you’ll invite moisture into a mix that’s supposed to stay shelf-stable.
Go with crusty bread, buttered toast, biscuits, or a simple green salad. The soup is earthy and savory, so it pairs best with something plain that can soak up broth instead of competing with it.
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🖨️ Print-Friendly Mushroom Barley Soup Mix
Mushroom Barley Soup Mix
Ingredients
- ½ cup dried barley
- ¼ cup dried mushroom slices
- 2 tablespoons dried onions minced
- ¼ cup dried carrot slices
- 2 tablespoons dried parsley flakes
- 2 tablespoons dried dill
- 2 bay leaves
- 2 teaspoons beef bouillon granules or beef bouillon cubes
- 1 quart water
Equipment
Instructions
- Combine the barley, dried mushroom slices, minced dried onions, dried carrot slices, parsley flakes, dill, bay leaves, and beef bouillon in a zip-top bag, vacuum-seal bag, or jar.1/2 cup dried barley1/4 cup dried mushroom slices2 tablespoons dried onions1/4 cup dried carrot slices2 tablespoons dried parsley flakes2 tablespoons dried dill2 bay leaves2 teaspoons beef bouillon granules
- Seal tightly and store in a cool, dry place until ready to use.
- To prepare, bring 1 quart water to a boil in a medium saucepan.1 quart water
- Add the entire soup mix.
- Reduce to a simmer and cook until the barley is tender, about 45 to 60 minutes.
- Remove the bay leaves before serving.
Recipe Size Alteration
💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.
This soup is perfect for those chilly winter months. It’s hearty and filling, but not too heavy to leave you feeling tired after a meal. There are lots of different variations that can be made with this recipe depending on what your family likes so it should never get old!