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
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, (if using homemade broth add more. If using store bought broth add less)
- pepper, to taste
- 1/4 cup heavy cream
Instructions
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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.
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Add the garlic and mushrooms to the pot and cook while stirring for 5 minutes more.
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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.
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Stir in heavy cream and serve warm.
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Store the leftovers in the fridge or freezer.
Recipe Notes
We recommend organic ingredients when feasible.
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Kim
February 13, 2014 at 4:28 pmHi Lisa! We are dairy free…any suggestions for the heavy cream? I am dying to make this!
Lisa
February 13, 2014 at 6:15 pmYou could just omit it all together!
Kelli
February 14, 2014 at 2:25 pmKim, 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!
Sarah
February 15, 2014 at 7:54 pmHi 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. :)
Jenn
February 25, 2014 at 11:57 amWe’ve had great success with cooked, blended potatoes to add a thick, creamy-like consistency.
Marian
February 13, 2014 at 4:45 pmWould love to make this tonight but I don’t have barley on hand, how about white beans or quinoa? Thanks!
Lisa
February 13, 2014 at 6:15 pmAnother reader said she was going to try brown rice, which I thought was a great suggestion!
Melanie
February 13, 2014 at 5:33 pmDelicious! This is warming on our stove right now. Thanks for the recipe!
Tammy
February 13, 2014 at 6:05 pmHi! Any substitutes for the cream? My body doe
Lisa
February 13, 2014 at 6:16 pmYou could just omit the cream and have more of a broth based soup.
Tammy
February 13, 2014 at 6:06 pmOops … Do
Christa
February 13, 2014 at 6:52 pmPerhaps you can use coconut milk in place of cream?
Assistant to 100 Days (Amy)
February 19, 2014 at 6:19 pmHi. Or omit it, as Lisa suggests. ~Amy
Melanie
February 13, 2014 at 7:55 pmI 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.
Kathy
February 13, 2014 at 8:33 pmDid your girls eat this soup?
Assistant to 100 Days (Amy)
February 19, 2014 at 6:20 pmHi Kathy. I made this last night (replaced barley with quinoa for a gluten free version) and my boys sure did. :) ~Amy
Critical Reader
February 14, 2014 at 12:25 amThe 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?
Kristina
February 20, 2014 at 12:05 amAgree!!! Why use pearl barely?? Shouldn’t it be in it’s most natural state!
theo
February 22, 2014 at 4:44 pmI’m wondering the same thing.
Assistant to 100 Days (Amy)
February 24, 2014 at 10:16 amHi 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
Lisa
February 26, 2014 at 2:00 pmBy golly you are right – I am new to barley and that was my mistake. I am updating the recipe now.
Nathalie
February 14, 2014 at 11:45 amThis 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.
Heidi
February 14, 2014 at 1:15 pmYum…. just made this and it is wonderful. I added a few handfuls of fresh spinach at the end to up the vegetable content.
Kim
February 14, 2014 at 5:25 pmThanks Kelli! I’ll give it a try.
Nicole
February 15, 2014 at 3:02 pmThis is too funny – I just came to this site because I wanted to make vegetable soup! Cant wait to try it!
Angela Bougher
February 16, 2014 at 1:54 pmJust made this recipe. I used brown rice. Delicious.
Ros
February 16, 2014 at 10:09 pmi made this today and added to left over quinoa, yummy!!
Meryl
February 17, 2014 at 9:13 amI made this yesterday exactly as printed but left out the cream. I also substituted sweet onion for the shallots. Delicious!
laramealor.com
February 17, 2014 at 3:35 pmThis 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/
Nakai
February 17, 2014 at 7:14 pmI 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
Kelley Foley
February 17, 2014 at 8:38 pmI 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.
Melanie @ Carmel Moments
February 18, 2014 at 10:20 amMmmm. 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!
Tiffany
February 18, 2014 at 10:43 amI was just wondering if you have a recipe for homemade vegetable broth, and maybe even beef broth?
Rachel
February 20, 2014 at 4:33 pmI 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.
Assistant to 100 Days (Amy)
February 24, 2014 at 8:36 amHi Tiffany. Sorry, at this time we do not. ~Amy
Erica
February 18, 2014 at 12:04 pmI 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.
Sapna
February 24, 2014 at 1:37 pmYou 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.
LuAnn
February 18, 2014 at 1:02 pmis there nutritional information available for this recipe?
Assistant to 100 Days (Amy)
February 24, 2014 at 8:51 amHi 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
Christina
February 18, 2014 at 4:05 pmMade 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!!
Jeanette
February 18, 2014 at 9:32 pmTurned 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).
Jennifer
February 19, 2014 at 10:57 amGreat recipe! We had it last night and LOVED it! Thank you!
Anvita Mishra
February 19, 2014 at 2:54 pmDid anyone try this in a slow cooker/ Would love to know!!
Leslie
February 25, 2014 at 1:43 pmYes, Anvita. I followed the recipe through the sautéing part, then dumped everything into the crock pot for a couple of hours. Delicious!
Pia
March 14, 2014 at 11:35 amWhen you put it in the crockpot did you do it on low or hi for 2-3 hours? thank you
Leslie
March 14, 2014 at 7:18 pmI had it on high most of the time. Hope that helps.
Karen
February 19, 2014 at 3:42 pmLoved 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.
Erica
February 19, 2014 at 4:36 pmMade this for dinner tonight and ended up eating two bowls for lunch!! SO GOOD!!!!
Michelle
February 19, 2014 at 6:57 pmI 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 :)
Jennifer
February 20, 2014 at 8:25 amThis 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!
Rachel
February 20, 2014 at 4:36 pmIs “quick pearled barley” the same as regular pearled barley? It’s all I could find at the grocery store.
Assistant to 100 Days (Amy)
February 24, 2014 at 10:59 amHi Rachel. Quick might get a little softer but I think it will work. ~Amy
Mary Moreno
February 20, 2014 at 11:15 pmI 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
Rachel
February 21, 2014 at 12:54 pmMade this last night and it was yummy! Very easy to make and inexpensive as well, especially if you make your own chicken stock.
Kira - The Healthable Old Soul
February 22, 2014 at 9:22 pmIt is great to have a cozy warm weeknight meal that everyone enjoys!
Jessica
February 22, 2014 at 10:59 pmSo delicious! I wish I had doubled it. We almost ate it all and I want leftovers!! Will definitely be doubling it next time!
Yovanna
February 24, 2014 at 11:29 amHi,
can I use quinoa instead of barley?
Assistant to 100 Days (Amy)
February 24, 2014 at 8:08 pmHi. Other readers have and it worked well. ~Amy
Cathleen
February 24, 2014 at 7:51 pmWow, 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!
Geneva
February 25, 2014 at 11:35 amCan you cook this without the barley?
Assistant to 100 Days (Amy)
February 27, 2014 at 9:11 amHi. Sure, you could replace it with another grain. ~Amy
Leslie
February 25, 2014 at 1:42 pmWonderful! 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!
Kelly Brown
March 19, 2014 at 2:51 pmI 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!
Susie
February 25, 2014 at 8:32 pmVery 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!
casey
February 26, 2014 at 4:42 pmI bet rosemary would work, or an italian blend.
Alannah
February 26, 2014 at 1:46 pmI just made this recipe on a dreary Wednesday, it was so scrumptious!
Catherine
February 27, 2014 at 3:41 pmI just made this and it’s delicious!
(I did use 1/2 instead)
Catherine
February 27, 2014 at 3:43 pmOops half and half instead of cream
Heather
March 1, 2014 at 11:14 amDoes anyone know if this soup freezes well if it has cream mixed into already?
Assistant to 100 Days (Amy)
March 10, 2014 at 11:34 amHi 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
Michael
March 3, 2014 at 9:38 amJust 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.
Corin
March 3, 2014 at 6:07 pmSuper yummy! We used brown wild rice instead of barley and it was excellent.
Kathleen
March 3, 2014 at 6:44 pmPerfect snow-day dinner! Delicious, easy, and comforting.
Harriette
March 3, 2014 at 9:07 pmDelicious!!! Very simple to make and delicious!!
Jenn
March 7, 2014 at 10:04 amMmm, 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)!
Jenna
March 7, 2014 at 10:21 pmI 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
March 8, 2014 at 8:46 pmThis 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
March 16, 2014 at 11:45 amHuge hit with everyone in my family!! So rich and creamy….would make for company. Can’t wait to make it again!
Lori
March 23, 2014 at 1:17 pmThis 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
March 30, 2014 at 12:23 amMade this last night. It was absolutely delicious!
Kelly
May 7, 2014 at 10:49 pmOh 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
May 22, 2014 at 6:55 pmThis soup is so yummy. I love it! I just wish I could get my kids to eat it. Oh well, more for me :)
scargosun
October 2, 2014 at 10:03 amCannot 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. ;)
Samantha
October 7, 2014 at 1:45 pmThis 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.
Susan Richards
December 29, 2014 at 6:38 pmExcellent soup and very filling! Thank you.
Meredith Espinoza
January 4, 2015 at 10:51 amAny suggestions on how to make this soup in a slow cooker? Thanks in advance!
Amy Taylor (comment moderator)
January 15, 2015 at 12:13 pmHi 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.
Ashley
January 14, 2015 at 6:12 pmDo you think I could replace heavy cream with coconut cream? Thanks !!
Amy Taylor (comment moderator)
January 15, 2015 at 4:01 pmHi Ashely. We’ve not given that a try. If you do, please share your results.
Amy
January 18, 2015 at 9:26 pmI 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.
Mary knaak
January 14, 2015 at 6:37 pmwould pearl barley work?
Amy Taylor (comment moderator)
January 15, 2015 at 4:08 pmPearl barley should work fine. :)
Mary
January 15, 2015 at 6:45 pmThank you!
Beth
January 14, 2015 at 6:55 pmCould I substitute the barley with Farro?
Amy Taylor (comment moderator)
January 15, 2015 at 4:09 pmHi Beth. Yes, I sub with farro in many soups.
Maree
January 15, 2015 at 7:35 amMy 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
Lisa
January 15, 2015 at 8:49 amCould you substitute whole wheat couscous pearls instead of the barley!
Lisa
January 15, 2015 at 6:10 pmIt worked well just shortened the cooking time
Patty
January 18, 2015 at 7:57 pmLove, love, love this soup! It was absolutely delicious. Going to try it without the cream next time.
Ashley
January 18, 2015 at 9:29 pmI substituted coconut oil for butter, farro for barley and coconut cream for heavy cream. It was delicious! One of my favorite soups! Thank you!
Brandy B
January 24, 2015 at 8:50 pmThis 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!
Amy S
January 25, 2015 at 10:45 pmThis 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!
Erin
January 26, 2015 at 1:14 pmdo you cover the pot while simmering?
Amy Taylor (comment moderator)
January 28, 2015 at 9:58 amHi 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 :)
Kathy
February 20, 2015 at 11:49 amThat’s a great tip! Thanks Amy!!
Laura
February 20, 2015 at 1:24 pmThis is really helpful info! Thank you!
Gail Coffelt
January 30, 2015 at 11:48 amThis 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
February 20, 2015 at 11:48 amAs I was reading the ingredients, I was thinking adding quinoa would be a great substitution for the barley, adds protein.
Leza
February 2, 2015 at 11:36 pmhi!
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!
Stephanie
April 14, 2015 at 11:34 pmWow, 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!!
Taylor
September 24, 2015 at 8:10 pmThis 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 :)
Jean
November 5, 2015 at 9:24 amThis 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.
Amy Taylor (comment moderator)
November 8, 2015 at 6:51 pmYou could always reserve the cream in the potion you wish to freeze.
Jean
November 5, 2015 at 10:23 amThink my question has disappeared. ? Can I freeze the cream in the soup?
Amy Taylor (comment moderator)
November 8, 2015 at 6:28 pmHi there. You can but the texture might not be what you want. You can also reserve the cream.
Kary
January 2, 2016 at 4:44 pmThis soup is delicious! My 2.5 loved it, too. Thank you so much for easy, healthy, delicious recipes!
JC
January 19, 2016 at 10:51 amHI! 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!
Mary
January 27, 2016 at 10:35 amThis 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?
Amy Taylor (comment moderator)
February 7, 2016 at 2:08 pmHi. The barley should have softened during cooking but can feel a little firm. The longer you cook it, the softer it will get.
Abra
February 3, 2016 at 1:37 pmHas 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.
Amy Taylor (comment moderator)
February 7, 2016 at 10:04 amHi there. We’ve not but this might help: http://www.thekitchn.com/5-tips-for-converting-recipes-to-the-slow-cooker-189343.
Janice
February 15, 2016 at 12:58 pmGreat Soup!!! What kind of mushrooms did you use and did you use chicken broth or vegetable broth?
Amy Taylor (comment moderator)
February 17, 2016 at 3:51 pmHello. Button or baby bellas work well. Lisa usually uses chicken broth.
Roberta
March 15, 2016 at 9:36 amDo I simmer covered or not covered?
Amy Taylor (comment moderator)
March 20, 2016 at 10:04 pmHello. I simmer uncovered.
Karen
November 1, 2016 at 4:50 pmWould almond milk or cashew milk work instead of the cream?
Amy Taylor (comment moderator)
November 10, 2016 at 3:48 pmHi. Other readers have used nut milks.
Allie
December 3, 2016 at 10:49 pm1. 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!
Amy Taylor (comment moderator)
December 19, 2016 at 8:00 pmHi there. I’ve frozen this one but the texture does change due to the cream.
KSK
November 24, 2017 at 5:41 pmOhhhhh…this is crazy good! Homemade chicken stock/broth is a necessity! Highly recommend!
Anita
February 2, 2019 at 10:38 amWe 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?
100 Days Admin
February 4, 2019 at 11:12 amWe haven’t tried it with wild rice, but should be just as good! – Nicole