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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!
Hannah S says
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!
Trish says
When I sauté the onions and celery I always brown them. Is there a reason why you suggest not to brown them?
Lisa Leake says
Just so they don't get too overdone, but feel free to do it if you prefer.
Lindy says
Quick question- what’s the serving size?
100 Days Admin says
The average serving size of a bowl of soup is around one cup. - Nicole
Anita says
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?
100 Days Admin says
We haven't tried it with wild rice, but should be just as good! - Nicole
Kaitlyn says
I would like to try this with brown rice instead of barley (for my gluten sensitive daughter). How would the cooking time change? Thanks!
100 Days Admin says
It might change a little bit as brown rice usually takes another 15 minutes or so to cook. - Nicole
KSK says
Ohhhhh...this is crazy good! Homemade chicken stock/broth is a necessity! Highly recommend!
Allie says
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!
Amy Taylor (comment moderator) says
Hi there. I've frozen this one but the texture does change due to the cream.
Karen says
Would almond milk or cashew milk work instead of the cream?
Amy Taylor (comment moderator) says
Hi. Other readers have used nut milks.
Roberta says
Do I simmer covered or not covered?
Amy Taylor (comment moderator) says
Hello. I simmer uncovered.
Janice says
Great Soup!!! What kind of mushrooms did you use and did you use chicken broth or vegetable broth?
Amy Taylor (comment moderator) says
Hello. Button or baby bellas work well. Lisa usually uses chicken broth.
Abra says
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.
Amy Taylor (comment moderator) says
Hi there. We've not but this might help: http://www.thekitchn.com/5-tips-for-converting-recipes-to-the-slow-cooker-189343.