Recipe: Creamy Mushroom Vegetable Soup (with barley)

Pin It

How about warming yourself up on this cold winter day with some hearty, rich mushroom vegetable soup? There are three reasons I love this recipe. (1) If you buy fresh mushrooms already sliced, it’s as “easy as pie” to make. (2) The barley that’s added turns this soup into a filling, one dish meal that you can eat for dinner without having to make anything else. (3) It’s just plain delicious!

Creamy Mushroom Vegetable Soup from 100 Days of #RealFood

 

5.0 from 22 reviews
Creamy Mushroom Vegetable Soup (with barley)
Serves: 5-6
 
Inspired by Joy of Cooking
Ingredients
  • 4 tablespoons butter
  • 4 shallots, minced
  • 2 carrots, peeled and diced
  • 1 stalk celery, diced
  • 3 cloves garlic, minced
  • 1½ pounds fresh mushrooms, sliced
  • ½ cup whole grain barley
  • 4 cups broth (chicken or vegetable)
  • ½ - 1 teaspoon salt (if using homemade broth add more, if using store bought broth add less)
  • Pepper, to taste
  • ¼ cup heavy cream
Instructions
  1. In a large soup pot over medium heat, melt the butter. Add the shallots, carrots, and celery and cook until softened but not brown, about 5 to 6 minutes.
  2. Add the garlic and mushrooms to the pot and cook while stirring for 5 minutes more.
  3. Add the barley, broth, salt, and pepper to the pot and bring to a boil. Turn down to a simmer and cook until the barley is tender, about 30 to 40 minutes.
  4. Stir in heavy cream and serve warm.
  5. Store the leftovers in the fridge or freezer.
Notes
We recommend organic ingredients when feasible.

 

Posts may contain affiliate links. If you purchase a product through an affiliate link, your cost will be the same but 100 Days of Real Food will automatically receive a small commission. Your support is greatly appreciated and helps us spread our message!

82 comments to Recipe: Creamy Mushroom Vegetable Soup (with barley)

  • Jenna

    I made this for lunch today and it was delicious and a big hit with my 2 year old and 15 month old. I didn’t have barley so I used brown rice (ended up cooking it for 45 minutes) and I also increased the liquid from 4 cups to 6 cups to stretch it a bit, so we had enough for dinner too :) One thing that I’ve found makes a huge difference with soups is serving it with a bit of freshly grated Parmesan. It adds so much depth to the overall flavor (umami) and my girls rarely refuse anything with cheese!

  • Erin

    This was amazing. The homemade chicken stock really helps it shine. I doubled the recipe, used quinoa instead of barley, and used Greek yogurt mixed with a little water in place of the heavy cream. My husband, two year old, and I all loved it and will make it again!

  • Jen

    Huge hit with everyone in my family!! So rich and creamy….would make for company. Can’t wait to make it again!

  • Lori

    This was absolutely delicious! The cream transformed the soup and my 18 month old devoured it the first time. I’m making it again today!

  • Kim

    Made this last night. It was absolutely delicious!

  • Kelly

    Oh my god I love this soup. Was hearty and delicious. Am dieting so omitted the cream but replaced barley with quinoa and added a potato and a little vegetal, and extra onion and a small sprig of Thyme. Will definitely make again!

  • Bonnie

    This soup is so yummy. I love it! I just wish I could get my kids to eat it. Oh well, more for me :)

Leave a Reply

  

  

  

Rate this recipe (optional):