Creamy Mushroom Vegetable Soup (with barley)

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 from 100 Days of #RealFood

Creamy Mushroom Vegetable Soup (with barley)

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...
4.9 from 33 votes
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins
Print Recipe
Servings: 6 people

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.

Notes

We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Creamy Mushroom Vegetable Soup (with barley)
Amount Per Serving
Calories 158 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g44%
Cholesterol 34mg11%
Sodium 865mg38%
Potassium 637mg18%
Carbohydrates 10g3%
Fiber 2g8%
Sugar 5g6%
Protein 5g10%
Vitamin A 3805IU76%
Vitamin C 16.6mg20%
Calcium 40mg4%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!

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139 thoughts on “Creamy Mushroom Vegetable Soup (with barley)”

  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!

  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.

  5. 5 stars
    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?

    1. Amy Taylor (comment moderator)

      Hi. The barley should have softened during cooking but can feel a little firm. The longer you cook it, the softer it will get.

  6. 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!

    1. Amy Taylor (comment moderator)

      Hi there. You can but the texture might not be what you want. You can also reserve the cream.

  7. 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.

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