Creamy Mushroom Barley Soup
A creamy mushroom soup with a balance of texture from barley. A great soup for dinner with a slice of bread, serve with a side salad. Fancy enough for a holiday appetizer.
Servings 8 servings
Calories 185kcal
Ingredients
- 1/3 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
- 1/2 cup all-purpose flour
- 2 cups vegetable stock
- 2 cups 2% milk Note 4
- 1 cup water
- 1/2 cup barley, rinsed
- 1 Tablespoon Worscheshire Sauce
- 1 1/2 teaspoon fresh thyme Note 5
- 1 1/2 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 veggies with salt and pepper. Add in the flour and stir for about 1 1/2 minutes to blend in the flour with the veggies.
- 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
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.
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