Creamy Mushroom Barley Soup Recipe

This creamy mushroom barley soup recipe is a hearty. It has robust flavors that canned soup cannot achieve. One of my favorites loaded with a fragrant woody flavor from the shrooms.

❤️ Why you'll love this recipe

• 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.
• Its a great vegetarian soup that is low-calorie and easy to prepare.

Ingredients

• 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: The recipe uses low-fat. You can use full-fat milk.
• Onions: Yellow onions add another level of flavor
• Worcestershire sauce: Adds umami to the broth.
• Herbs and Seasoning: fresh herbs are always welcome but dried can add great flavor too.
• Unsalted butter: not listed above, whoops.

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Equipment

• Soup Pot:
• Soup Bowls:

Instructions

This is an overview of the recipe. The full instructions are below in the recipe card.

1. Melt butter in a stockpot. Saute mushrooms, onion, salt, pepper, thyme, and parsley for about 4 minutes to soften.
2. Stir in flour and blend a minute to blend in flour to veggies.
3. Pour in veggie stock, water, Worcheshire, barely, milk, and simmer for 35-40minute.
4. Taste for seasoning, reseason if needed. Serve with optional garnish, chopped fresh parsley, or thyme.

Storage

Leftover soup should be kept in an airtight covered container for up to 3 days.

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: 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. The beauty of the recipe is it can use any combo of your favorite mushrooms.
• We use water or veggie stock for additional liquid, depending on what is in the pantry. When I use water, we let it simmer about 15 extra minutes and add a bit more herb to the liquid.
• If you want a dairy-free/vegan soup, use almond milk instead of milk. Also, use vegan butter.

Frequently Asked Questions

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

Soup and a salad is always a classic, an Arugula salad with a simple vinaigrette.

This sun-dried tomato, spinach, and pork sandwich is quick and easy to prepare.

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.

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

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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. D

If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️

Mushroom Barley Soup

Delicious mushroom barley soup a great soup for dinner with a slice of bread, serve with a side salad. Fancy enough for a holiday appetizer.

5 from 5 votes

Print Pin Rate

Course: Soup

Cuisine: American

Keyword: creamy mushroom barley soup, creamy mushroom soup, mushroom barley soup

Prep Time: 10 minutes

Cook Time: 35 minutes

0 minutes

Total Time: 45 minutes

Servings: 8 servings

Calories: 185kcal

Author: Eileen Kelly

Equipment Needed:

Ingredients

• ⅓ cup unsalted butter Note 1
• 3 cups sliced button mushrooms Note 2
• 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 2% 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 medium stockpot, over medium heat, add butter, 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. 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

Be sure to check Variations, Expert Tips, and FAQs above with important tips and questions that can help make a delicious recipe.

Note 1: The soup is vegetarian. Vegan: use either vegan butter or oil instead of regular butter. Also, use almond milk instead of milk. 

Note 2: use white button or baby Bella or a combo of the two mushrooms.

Note 3: The recipe starts with 1 teaspoon of each. As the recipe simmers, you may need to add more seasoning. Always taste for seasoning as you cook. 

Note 4: Full-fat milk can be used. I don't use skim for this recipe as I don't enjoy the flavor of skim milk.

Note 5: If using dry herbs, use 1 teaspoon of each. 

 

Recipes written for  Everyday Eileen are for information purposes. Eileen Kelly is not a registered dietician or nutritionist. Any nutritional data we provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes. 

 

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Nutrition

Serving: 1serving | Calories: 185kcal | Carbohydrates: 21g | Protein: 6g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 581mg | Potassium: 294mg | Fiber: 3g | Sugar: 5g | Vitamin A: 439IU | Vitamin C: 3mg | Calcium: 84mg | Iron: 1mg

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