This creamy mushroom barley soup recipe is hearty, robust, and so easy to prepare. One of my favorites loaded with a fragrant woody flavor from the mushrooms.
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❤️ Why this recipe works
- The beauty of the recipe is it can use any combination of your favorite mushrooms.
- If you are looking for a budget friendly soup, use white button mushrooms.
- For a creamy soup, it is still low in calories.
- It's a great vegetarian soup that is low-calorie and easy to prepare.
🔪 Ingredients
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- Mushrooms: white button or baby Bella are the best for this recipe. They are inexpensive and flavorful.
- Barley: Barley is a hearty grain. No need to soak it before adding to the soup either. Just give it a rinse before adding.
- Milk: Full-fat milk is used for this recipe. 2% can be used.
- Onions: Yellow onions add another level of flavor
- Worcestershire sauce: Adds umami flavor to the soup.
- Herbs and Seasoning: Fresh herbs are always welcome but dried herbs will add great flavor too.
- Unsalted butter
🍲 Equipment
⭐ How to store, reheat and freeze
Any leftover soup should be kept in a covered airtight container for up to 3 days in the refrigerator.
Reheat in the microwave or on the stovetop.
I don't freeze this soup because the mushrooms and the milk don't freeze well.
💭 Expert Tips
Expert Tip: Expert Tip: The mushrooms can vary to what you have on hand. I use white button most often because they are budget-friendly and easy to find.
- The recipe uses 3 cups of mushrooms and you can vary the types of mushrooms to add to the soup.
- If you want a dairy-free/vegan soup, use almond milk instead of milk. Also, use vegan butter.
📋 Frequently Asked Questions
Absolutely. If you prefer a thicker soup. Whisk together 1-2 Tablespoons of all-purpose flour and ¼ cup of the warm soup broth until it is smooth, then add it back to the soup and let simmer for at least another 15 minutes.
It is best to rinse the barley before using it for any recipe to remove any dirt from the grains.
🔪 Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
- Melt butter in a stockpot. Saute mushrooms, onion, salt, pepper, thyme, and parsley for about 4 minutes to soften.
- Stir in flour and blend for minute to blend in the flour.
- Pour in veggie stock, water, Worcheshire, barely, and milk, and simmer for about 35-40 minutes.
- Taste for seasoning, reseason if needed. Serve with optional garnish, chopped fresh parsley, or thyme.
📖 Variations
Do you want to change up this recipe? Here are some ways that you increase the flavor of this dish.
- For a more veggie-filled soup, add in diced carrots and celery with the mushrooms and onions.
- Portobello or crimini mushrooms would be a great choice for mushrooms.
- Swap shallots for the yellow onions.
- Vegan options: use vegan butter and almond milk.
🥗 Serving Suggestions
Soup and a salad is always a classic, an Arugula salad with a simple vinaigrette.
Homemade Hawaiin Rolls would be delicious dipped into this tasty mushroom barley soup.
One of our favorite breads with any soup is our Brown Bread recipe. So delicious and a hearty bread for any soup.
Easy Yeast Rolls would be yummy dipped into this mushroom barley soup.
Air Fryer Biscuits are another great choice for dipping into this fantatic soup.
Our Zucchini Cheddar biscuits pairs bery well with this creamy mushroom soup.
🍽 Similar recipes
- Roasted Butternut Squash Soup Recipe is another delicious vegetarian soup.
- Slow Cooker Manhattan Clam Chowder is a favorite of my family and friends.
- Slow Cooker Chicken Enchilada Soup is a great soup loaded with flavor
- Homemade Cream of Chicken soup is a DIY creamy soup that tastes so much better than any canned soup.
I love any comments or questions, please feel free to leave them below.
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Thank you for your continued support. I am forever grateful.
Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
Variations
- For a more veggie-filled soup, add in diced carrots and celery with the mushrooms and onions.
- Portobello or crimini mushrooms would be a great choice for mushrooms.
- Swap shallots for the yellow onions.
- Vegan options: use vegan butter and almond milk.
Serving Suggestions
I love any comments or questions, please feel free to leave them below.
Keep up to date with recipes by following me on:
FACEBOOK INSTAGRAM, PINTEREST, TWITTER
Thank you for your continued support. I am forever grateful.
Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
Mushroom Barley Soup
Equipment Needed:
- As an Amazon Associate I earn from qualifying purchases
Ingredients
- ⅓ cup unsalted butter Note 1
- 3 cups white button mushrooms sliced thin
- 1 onion, peeled and diced
- 1 teaspoon salt Note 3
- 1 teaspoon black pepper Note 3
- ½ cup all-purpose flour
- 2 cups vegetable stock
- 2 cups whole milk Note 4
- 1 cup water
- ½ cup barley, rinsed
- 1 Tablespoon Worscheshire Sauce
- 1 ½ teaspoon fresh thyme Note 5
- 1 ½ teaspoon fresh parsley Note 5 additional fresh parsley for garnish
Instructions
- In a medium0sized stockpot, over medium heat, add butter and let melt.
- Add in mushrooms and onions, saute about 5 minutes, to soften veggies.
- Season vegetables with salt and pepper. Add in the flour and stir for about 1 ½ minutes to blend in the flour with the vegetables.
- Pour in the veggie stock, milk, water, barley, Worscheshire Sauce, thyme, and parsley. Bring the soup to a boil. Reduce heat to low. Cover pot with lid, simmer for about 30-35 minutes. Barley will be soft and cooked, flavors blended.
- Taste for seasoning, reseason if needed.
- Serve topped with fresh chopped parsley or thyme as a garnish.
Notes
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