Recipe: Creamy Mushroom Vegetable Soup (with barley)

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


4.9 from 29 reviews
Creamy Mushroom Vegetable Soup (with barley)
Serves: 5-6
Inspired by Joy of Cooking
  • 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
  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.
We recommend organic ingredients when feasible.


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  • Comments

    1. Erin |

      do you cover the pot while simmering?

      • Amy Taylor (comment moderator) |

        Hi there. I’m sure this is more info than you want but this quote comes directly from an article that has helped me greatly with my soups: “You may cook the soup covered or uncovered depending on the outcome you want. Leaving the lid off will make liquid evaporate faster, potentially creating a thicker and more flavorful soup. Leaving the lid on reduces the rate of evaporation; the soup ingredients may be finished, but the broth may not be rich enough (comingled enough) for your liking. I always cook my soups uncovered, keep an eye on them, and adjust ingredients as needed through a low and long cooking process.” Here’s a link to the whole article: :)

        • Kathy |

          That’s a great tip! Thanks Amy!!

        • Laura |

          This is really helpful info! Thank you!

    2. Gail Coffelt |

      This soup is amazing, it is now a favorite!! So easy to make, I did make a substitution- I didn’t have barley so I used a packet of quinoa and brown rice that I happen to have….loved it. I will make it with the barley next time. Thank you for the recipe.

      • Kathy |

        As I was reading the ingredients, I was thinking adding quinoa would be a great substitution for the barley, adds protein.

    3. Leza |


      I love this soup and make it all the time as a lunch. First time I made it I didn’t have barley so I used bulgur and it tasted great….that’s what I use every time now. Would definitely recommend this!

    4. Stephanie |

      Wow, this was way better than I was thinking it would be!! Such a yummy flavor. I didn’t have barley so I used farro. YUM!!

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