Creamy Mushroom Vegetable Soup (with barley)

33 Reviews / 4.9 Average
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.
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Creamy Mushroom Vegetable Soup from 100 Days of #RealFood

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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!

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Recipe Rating

  1. 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!

  2. 5 stars
    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?

    1. I would like to try this with brown rice instead of barley (for my gluten sensitive daughter). How would the cooking time change? Thanks!

      1. It might change a little bit as brown rice usually takes another 15 minutes or so to cook. – Nicole

  3. 5 stars
    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!

  4. 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.