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)
- 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, (if using homemade broth add more. If using store bought broth add less)
- pepper, to taste
- 1/4 cup heavy cream
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.
We recommend organic ingredients when feasible.