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.
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!
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!
When I sauté the onions and celery I always brown them. Is there a reason why you suggest not to brown them?
Just so they don’t get too overdone, but feel free to do it if you prefer.
Quick question- what’s the serving size?
The average serving size of a bowl of soup is around one cup. – Nicole
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
I would like to try this with brown rice instead of barley (for my gluten sensitive daughter). How would the cooking time change? Thanks!
It might change a little bit as brown rice usually takes another 15 minutes or so to cook. – 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.