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. 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...
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.
Recipe Notes
We recommend organic ingredients when feasible.
Nutrition Facts
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Quick question- what’s the serving size?
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
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.