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+ servings
a white soup bowl filled with creamy broth, sliced mushrooms, and topped with chopped parsley.
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5 from 5 votes

Mushroom Barley Soup

Delicious mushroom barley soup a hearty soup full of comfort. Perfecty 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, mushroom barley soup
Prep Time 10 minutes
Cook Time 35 minutes
0 minutes
Total Time 45 minutes
Servings 8 servings
Calories 185kcal

Equipment

Ingredients

  • cup unsalted butter Note 1
  • 3 cups white button mushrooms sliced thin
  • 1 large yellow 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 Worcestershire sauce
  • 1 ½ teaspoon fresh thyme optional garnish
  • 1 ½ teaspoon fresh parsley optional garnish

Instructions

  • In a medium-sized 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 vegetable stock, milk, water, barley, Worcestershire 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

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: A variety of mushrooms can be used for this soup such as Baby Bella, Cremini, or Shitake. 
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: Please don't use skim for this recipe as the full-fat milk adds a depth of flavor.
Note 5: If using dry herbs, use 1 teaspoon of each. 
I'm not a registered dietician but I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes. 
 

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