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
- 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
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.
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