Name: Mushroom Barley Soup
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 1/2 cup barley; 6.5 cups water, stock, or bone broth; 4 tbsp soy sauce; 4 tbsp sherry; 3 tbsp butter; 2 cloves garlic, minced; 1 cup onion, chopped; 1 pound mushrooms, sliced; salt and pepper to taste; 1/2 cup cooked cubed chicken ((optional))

Mushroom barley soup is a nourishing and satisfying choice for the postpartum period, providing essential nutrients to support recovery and replenish energy. Barley is rich in fiber, which promotes healthy digestion—a key benefit as the body adjusts after childbirth. It also contains B vitamins and minerals like selenium, essential for cell repair and immune function. Mushrooms are packed with antioxidants, vitamin D, and potassium, helping to reduce inflammation and boost overall health.

This soup is not only hearty but also easy to digest, making it gentle on the stomach while delivering long-lasting energy. The warm broth is hydrating and comforting, aiding milk production for breastfeeding moms. Plus, it’s simple to prepare in advance and stores well, offering a quick and wholesome meal during busy postpartum days. Mushroom barley soup is a perfect blend of nourishment and comfort, helping new parents feel supported as they care for themselves and their baby.

barley mushroom soup - fourth trimester soups and stews collection - postpartum

Mushroom Barley Soup

This soup is so good you might have to triple the recipe to have enough leftovers to freeze. It freezes well, though you may want to add a splash of soy and sherry.

From: You CAN Cook After the Baby Comes! Favorite, Quick and Easy Recipes for Postpartum Families

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Prep Time 10

Cook Time 1

Total Time 1 10

Course Soup

Cuisine American

Servings 4

Ingredients

1/2 cup barley
6.5 cups water, stock, or bone broth
4 tbsp soy sauce
4 tbsp sherry
3 tbsp butter
2 cloves garlic, minced
1 cup onion, chopped
1 pound mushrooms, sliced
salt and pepper to taste
1/2 cup cooked cubed chicken (optional)

Instructions

Mix barley in 1½ cups of water, bring to a boil, then simmer, covered, until tender (20-30 minutes for polished barley, 1 ½ hours for unpolished).
Meanwhile, sauté onions and garlic in butter until translucent, add mushrooms and continue to sauté until the juices of the mushroom are released.
When barley is ready, add the rest of the water (5 cups), soy sauce and sherry. Add the onions, garlic and mushrooms to the barley and bring to a boil, then lower to a simmer for 20 minutes. Add the chicken (optional) and heat thoroughly.

Keyword postpartum soups, spring

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