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a white soup bowl filled with creamy broth, sliced mushrooms, and topped with chopped parsley.
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4.29 from 7 votes

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.
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


  • 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


  • 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 ½ 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.


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. 


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