Inspired by Joy of Cooking, this Creamy Mushroom Vegetable Soup is the ultimate cold weather dinner. The barley makes it filling enough that it becomes a one-dish meal. Make sure to freeze the leftovers for busy nights.
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 (with barley)
Inspired by Joy of Cooking, this Creamy Mushroom Vegetable Soup is the ultimate cold weather dinner. The barley makes it filling enough that it becomes a one-dish meal. Make sure to freeze the leftovers for busy nights.
Print Recipe
Servings: 6 people
Ingredients
- 4 tablespoons butter
- 4 shallots minced
- 2 carrots peeled and diced
- 1 stalk celery diced
- 3 cloves garlic minced
- 1 1/2 pounds mushrooms fresh, sliced
- 1/2 cup whole grain barley
- 4 cups chicken broth or vegetable
- 1/2 teaspoon salt (+ pepper, to taste) (if using homemade broth add more. If using store bought broth add less)
- 1/4 cup heavy cream
Instructions
- 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.
- Add the garlic and mushrooms to the pot and cook while stirring for 5 minutes more.
- 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.
- Stir in heavy cream and serve warm.
- Store the leftovers in the fridge or freezer.
Notes
We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Creamy Mushroom Vegetable Soup (with barley)
Amount Per Serving
Calories 158
Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g44%
Cholesterol 34mg11%
Sodium 865mg38%
Potassium 637mg18%
Carbohydrates 10g3%
Fiber 2g8%
Sugar 5g6%
Protein 5g10%
Vitamin A 3805IU76%
Vitamin C 16.6mg20%
Calcium 40mg4%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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This has been one of my go-to recipes of yours for years now! I have always used farro in place of the barley and cut the cooking time way down. My kids request it all the time. Will have to try with rice too!
When I sauté the onions and celery I always brown them. Is there a reason why you suggest not to brown them?
Just so they don’t get too overdone, but feel free to do it if you prefer.
Quick question- what’s the serving size?
The average serving size of a bowl of soup is around one cup. – Nicole
We love the recipe. I have wild rice on hand, so I’d like to make it with that instead of barley. Anyone tried that? Anything I should do other than simmer longer?
We haven’t tried it with wild rice, but should be just as good! – Nicole
I would like to try this with brown rice instead of barley (for my gluten sensitive daughter). How would the cooking time change? Thanks!
It might change a little bit as brown rice usually takes another 15 minutes or so to cook. – Nicole
Ohhhhh…this is crazy good! Homemade chicken stock/broth is a necessity! Highly recommend!
1. This soup is incredible!! I would make it for dinner every week, if the rest of my family would eat it! That being so…
2. Does this freeze well? If so, how would you do it? I’d love to be able to make this for myself and freeze it!
Hi there. I’ve frozen this one but the texture does change due to the cream.
Would almond milk or cashew milk work instead of the cream?
Hi. Other readers have used nut milks.
Do I simmer covered or not covered?
Hello. I simmer uncovered.
Great Soup!!! What kind of mushrooms did you use and did you use chicken broth or vegetable broth?
Hello. Button or baby bellas work well. Lisa usually uses chicken broth.
Has anyone tried making this in a crock pot? I like to have things ready when I get home from school so a crock pot would make this easier on me.
Hi there. We’ve not but this might help: http://www.thekitchn.com/5-tips-for-converting-recipes-to-the-slow-cooker-189343.
This soup has a delicious flavor but I must have done something wrong with the barley. It has an almost crunchy texture. Any suggestions on what I might have done incorrectly?
Hi. The barley should have softened during cooking but can feel a little firm. The longer you cook it, the softer it will get.
HI! I made this soup last night with shiitake and oyster mushrooms. My son and husband and myself devoured this soup! My 4 year old son ate two huge bowls AND asked for it in his lunch today– that never happens. THANK YOU for the slow cooker chicken and stock recipe–I made the chicken for Sunday dinner; the stock that night which I used for the soup; I still have chicken for tonight’s tacos and broth for the sweet potato and apple soup recipe. Thank you!
This soup is delicious! My 2.5 loved it, too. Thank you so much for easy, healthy, delicious recipes!
Think my question has disappeared. ? Can I freeze the cream in the soup?
Hi there. You can but the texture might not be what you want. You can also reserve the cream.
This has cream in it. Sounds absolutely yummy. Am I right in thinking cream doesn’t freeze? I would like to make it and freeze some. Thanks.
You could always reserve the cream in the potion you wish to freeze.
This soup was way better than I expected! I don’t like too much barley so I used a lentil and barley mix and the outcome was delicious. This will go on my weekly rotation, thank you for the recipe :)
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!!
hi!
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!
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.
As I was reading the ingredients, I was thinking adding quinoa would be a great substitution for the barley, adds protein.
do you cover the pot while simmering?
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: http://sallystrove.hubpages.com/hub/Soup-Mechanics-10-Tips-for-Making-Every-Pot-of-Hot-Hearty-Homemade-Soup-a-Success :)
That’s a great tip! Thanks Amy!!
This is really helpful info! Thank you!
This was much better than anticipated. Made a big batch thinking it would be enough for a couple of meals but husband ate four bowls at dinner. Huge hit. Will add to my thumbs up list!
This was really delicious! I added a little thyme and bay leaf. I also started the barley in the stock first, and did the veggies in another pan, just to lessen the cooking time a bit. The hubs AND kiddos loved it!
I substituted coconut oil for butter, farro for barley and coconut cream for heavy cream. It was delicious! One of my favorite soups! Thank you!
Love, love, love this soup! It was absolutely delicious. Going to try it without the cream next time.
Could you substitute whole wheat couscous pearls instead of the barley!
It worked well just shortened the cooking time
My 6 and 4 year olds loved this soup as much as i. I cooked mushrooms first, then took them out of the pan. Followed the recipe, then added them back when adding stock. Also kids decided to add parsley and rosemary from the garden and it worked. Yummy
Could I substitute the barley with Farro?
Hi Beth. Yes, I sub with farro in many soups.
would pearl barley work?
Pearl barley should work fine. :)
Thank you!
Do you think I could replace heavy cream with coconut cream? Thanks !!
Hi Ashely. We’ve not given that a try. If you do, please share your results.
I made this and used coconut milk in place of heavy cream. I had tasted it for seasoning before adding it and definitely feel like it added a lot to the dish. Very yummy.
Any suggestions on how to make this soup in a slow cooker? Thanks in advance!
Hi Meredith. Maybe this will help. It gives some tips on converting any recipe: http://www.tablespoon.com/posts/how-to-make-soup-in-a-slow-cooker/d3c2e9b1-793a-4bac-8a40-99b69963ebd7.
Excellent soup and very filling! Thank you.
This was delicious!!! I used brown rice and half n half because I had no cream. This is probably one of my favorite soups and it was so easy to make. The was my first time to make my own broth and that makes a huge difference. Thanks for the great recipe.
Cannot tell you how much I loved this! I got home later than expected and almost didn’t make it. SO glad I did! Only thing I changed was I had Mushroom Better then Bullion so I made broth with that instead of veg or chicken. I may use more next time as the barley soaked up a lot of broth after an o/n in the fridge. Was more of a mushroom stew this morning. Not complaining! It was filling and perfect for a cozy, late(r) dinner. By the way, pairs well with an IPA. ;)
This soup is so yummy. I love it! I just wish I could get my kids to eat it. Oh well, more for me :)
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!
Made this last night. It was absolutely delicious!
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!
Huge hit with everyone in my family!! So rich and creamy….would make for company. Can’t wait to make it again!
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!
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!
Mmm, I made this for lunch today and it tastes so wonderful.
I used lard instead of butter, mostly chicken and some vegetable stock (homemade and nice and thick!) and I didn’t have barley, so I used alphabet pasta.
With or without cream, this soup is so flavourful (but the cream version is richer)!
Delicious!!! Very simple to make and delicious!!
Perfect snow-day dinner! Delicious, easy, and comforting.
Super yummy! We used brown wild rice instead of barley and it was excellent.
Just finished making this soup and it smells delicious!! I suggest that you cover the soup while cooking the barley or add more stock…I added an additional two cups.
Does anyone know if this soup freezes well if it has cream mixed into already?
Hi Heather. You can freeze it with the cream mixed in but the results might be some grainy texture. This might help: http://www.thekitchn.com/freezer-meals-5-simple-tips-for-freezing-any-soup-177405. ~Amy
Oops half and half instead of cream
I just made this and it’s delicious!
(I did use 1/2 instead)
I just made this recipe on a dreary Wednesday, it was so scrumptious!
Very good soup! I used olive oil instead of butter and omitted the cream entirely to make it vegan. We enjoyed it very much. I make my own veggie stock and I should have added some more herbs (I see someone put in thyme) because I thought it needed a bit more zing. I try to eliminate salt as much as possible, but I grow my own herbs, so I think next time I will dice up some fresh herbs as well. Any suggestions? Thanks! Wonderful recipe though!! Thanks for sharing!
I bet rosemary would work, or an italian blend.
Wonderful! Wonderful! After following the sautéing directions of the recipe, I dumped everything into a crockpot and left it for a couple of hours. It smelled divine for that time, everyone was asking, “Wow, Mom What smells so good?” When my non-mushroom eaters found out it had mushrooms, they were a bit skeptical, but everyone tried it and loved it; yes, even my non-mushroom fans. I even forgot the cream, and it was still very good. I did add another 1/2 cup of barley to it, to fill it out a bit for my hungry boys. Excellent recipe!
I was just about to comment about if you can put this is the crockpot…perfect! I will be giving this a try :) Thanks for commenting!
Can you cook this without the barley?
Hi. Sure, you could replace it with another grain. ~Amy
Wow, this was a huge hit in our house tonight. The only thing I did differently was adding about 1 tsp of fresh thyme. Thank you so much!
Hi,
can I use quinoa instead of barley?
Hi. Other readers have and it worked well. ~Amy
So delicious! I wish I had doubled it. We almost ate it all and I want leftovers!! Will definitely be doubling it next time!
It is great to have a cozy warm weeknight meal that everyone enjoys!
Made this last night and it was yummy! Very easy to make and inexpensive as well, especially if you make your own chicken stock.
I made this soup for my family the other night….not only was it AMAZINGLY YUMMY but everyone loved it! My girls (5,7, and 9) all had 2nds and even asked for it in their lunches the next day….WIN!
So nice to have one pot meal options!
Mary
Is “quick pearled barley” the same as regular pearled barley? It’s all I could find at the grocery store.
Hi Rachel. Quick might get a little softer but I think it will work. ~Amy
This soup was extremely easy to make and I followed the recipe exactly. I served it alongside a salad with grilled chicken and all four of my daughters liked it – including my teenagers! They’ve asked me to make it again so they can take it for lunch. I’m definitely going to be making this again soon!
I just made this soup for dinner tonight and it was excellent. I pretty much made it as is and I loved it. Thanks for sharing the recipe, it is a keeper :)
Made this for dinner tonight and ended up eating two bowls for lunch!! SO GOOD!!!!
Loved it! I had some cooked farro on hand so I used that instead of the barley. I added it near the end to warm it before adding the cream. Delicious! Will definitely make this again – was terrific for a winter meal.
Did anyone try this in a slow cooker/ Would love to know!!
Yes, Anvita. I followed the recipe through the sautéing part, then dumped everything into the crock pot for a couple of hours. Delicious!
When you put it in the crockpot did you do it on low or hi for 2-3 hours? thank you
I had it on high most of the time. Hope that helps.
Great recipe! We had it last night and LOVED it! Thank you!
Turned out great! I followed the recipe, except I used quinoa in place of pearled barley. Loved it! I will add it to the menu next month(I menu plan monthly).
Made this last night as is with the exception of adding quinoa. I loved it; my husband loved it; my boys…not so much! I’m keeping the recipe for future meals!!
is there nutritional information available for this recipe?
Hi LuAnn. We do not provide nutrition information on our recipes. Our focus is on helping people cut out processed food while replacing them with real/whole foods. These posts help explain our philosophy: https://www.100daysofrealfood.com/2013/01/04/healthy-eating-defined/, https://www.100daysofrealfood.com/2013/01/23/portion-size-matters/, and https://www.100daysofrealfood.com/10-reasons-to-cut-out-processed-food/. ~Amy
I will definitely be adding this to my mealplan for next week! I don’t usually cook with heavy cream, so will probably try substituting with greek yogurt to add some creaminess.
You may know this if you’ve subbed with yogurt before, but it helps to thin out greek yogurt with a little water and then stir the soup as you add it in. I’ve used yogurt instead of cream in curries and thinning it out keeps the yogurt from breaking up and gives your dish a smooth finish.
I was just wondering if you have a recipe for homemade vegetable broth, and maybe even beef broth?
I make venison broth with the same recipe as her chicken broth recipe in a big stock pot and let it simmer for about 24 hours. It’s awesome. I’m sure beef would work just as well.
Hi Tiffany. Sorry, at this time we do not. ~Amy
Mmmm. Hubby would love this. He loves my beef barley soup that I make but really enjoys mushroom. This would be tops on his list! Thanks for sharing!
I just made this and it is amazing! I don’t even like mushrooms very much and I can’t stop eating it! The only change I made was that I added leeks because I was low on shallots. I think it could use maybe a bit more broth, as the barley tended to soak up a lot of the broth. I will definitely make this recipe again.
I just finished eating a bowl of this and it was AMAZING!! I love mushrooms, so I figured I’d love this soup. I was right!! My hubby loved it too!! It is so flavorful even without a ton of different spices. We will definitely make it again and share the recipe! :D
This looks so good. I am interested in knowing the people who made it with out the Heavy cream how was it?
http://www.laramealor.com/new-paths-to-the-fountain-of-youth-2/
I made this yesterday exactly as printed but left out the cream. I also substituted sweet onion for the shallots. Delicious!
i made this today and added to left over quinoa, yummy!!
Just made this recipe. I used brown rice. Delicious.
This is too funny – I just came to this site because I wanted to make vegetable soup! Cant wait to try it!
Thanks Kelli! I’ll give it a try.
Yum…. just made this and it is wonderful. I added a few handfuls of fresh spinach at the end to up the vegetable content.
This looks very good. I’m a big fan of wild rice, so maybe I’ll try it with that. The brown rice, quinoa or barley are all great ideas too. Keeping this recipe for sure, but just for me when I’m home alone for lunch, as I’m the only one in my house who eats mushrooms.
The recipe sound pretty good, I might try it. But I am just wondering, is pearl barley in compliance with your rules? It has the bran removed and would be the equivalent of white rice. For the mushrooms, have you ever tried mushroom hunting?
Agree!!! Why use pearl barely?? Shouldn’t it be in it’s most natural state!
I’m wondering the same thing.
Hi there. You can certainly replace the pearled barley with another form or another grain. One of my favorite memories from childhood was hunting for morels in damp forests with my dad. There is nothing like a fresh morel but it takes much patience and time. :) ~Amy
By golly you are right – I am new to barley and that was my mistake. I am updating the recipe now.
Did your girls eat this soup?
Hi Kathy. I made this last night (replaced barley with quinoa for a gluten free version) and my boys sure did. :) ~Amy
I just so happened to have mushrooms on hand and no idea what to do with them..making this now! I’m using quinoa..I didn’t have barley.
Perhaps you can use coconut milk in place of cream?
Hi. Or omit it, as Lisa suggests. ~Amy
Oops … Do
Hi! Any substitutes for the cream? My body doe
You could just omit the cream and have more of a broth based soup.
Delicious! This is warming on our stove right now. Thanks for the recipe!
Would love to make this tonight but I don’t have barley on hand, how about white beans or quinoa? Thanks!
Another reader said she was going to try brown rice, which I thought was a great suggestion!
Hi Lisa! We are dairy free…any suggestions for the heavy cream? I am dying to make this!
You could just omit it all together!
Kim, use cashew cream to replace the heavy cream. Blend 1/4 cup raw cashews with slightly more than that of water – enough to blend it into a thick cream. It is the perfect non-dairy base for soups and sauces!
Hi Kim, We are also dairy-free and have been using coconut milk to replace milk in some recipes. It has that “creaminess” of heavy cream but does alter the taste in some recipes; you may have to experiment. :)
We’ve had great success with cooked, blended potatoes to add a thick, creamy-like consistency.