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
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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.
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.
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.
Do I simmer covered or not covered?
Hello. I simmer uncovered.
Would almond milk or cashew milk work instead of the cream?
Hi. Other readers have used nut milks.
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.