Creamy Mushroom Vegetable Soup (with barley)

33 Reviews / 4.9 Average
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.
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Creamy Mushroom Vegetable Soup from 100 Days of #RealFood

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!

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

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Recipe Rating

  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!

      1. It might change a little bit as brown rice usually takes another 15 minutes or so to cook. – Nicole

  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.

  8. This soup was way better than I expected! I don’t like too much barley so I used a lentil and barley mix and the outcome was delicious. This will go on my weekly rotation, thank you for the recipe :)

  9. 5 stars
    Wow, this was way better than I was thinking it would be!! Such a yummy flavor. I didn’t have barley so I used farro. YUM!!

  10. hi!

    I love this soup and make it all the time as a lunch. First time I made it I didn’t have barley so I used bulgur and it tasted great….that’s what I use every time now. Would definitely recommend this!

  11. 4 stars
    This soup is amazing, it is now a favorite!! So easy to make, I did make a substitution- I didn’t have barley so I used a packet of quinoa and brown rice that I happen to have….loved it. I will make it with the barley next time. Thank you for the recipe.

    1. Amy Taylor (comment moderator)

      Hi there. I’m sure this is more info than you want but this quote comes directly from an article that has helped me greatly with my soups: “You may cook the soup covered or uncovered depending on the outcome you want. Leaving the lid off will make liquid evaporate faster, potentially creating a thicker and more flavorful soup. Leaving the lid on reduces the rate of evaporation; the soup ingredients may be finished, but the broth may not be rich enough (comingled enough) for your liking. I always cook my soups uncovered, keep an eye on them, and adjust ingredients as needed through a low and long cooking process.” Here’s a link to the whole article: :)

  12. 5 stars
    This was much better than anticipated. Made a big batch thinking it would be enough for a couple of meals but husband ate four bowls at dinner. Huge hit. Will add to my thumbs up list!

  13. 5 stars
    This was really delicious! I added a little thyme and bay leaf. I also started the barley in the stock first, and did the veggies in another pan, just to lessen the cooking time a bit. The hubs AND kiddos loved it!

  14. I substituted coconut oil for butter, farro for barley and coconut cream for heavy cream. It was delicious! One of my favorite soups! Thank you!

  15. 5 stars
    My 6 and 4 year olds loved this soup as much as i. I cooked mushrooms first, then took them out of the pan. Followed the recipe, then added them back when adding stock. Also kids decided to add parsley and rosemary from the garden and it worked. Yummy

    1. I made this and used coconut milk in place of heavy cream. I had tasted it for seasoning before adding it and definitely feel like it added a lot to the dish. Very yummy.

  16. This was delicious!!! I used brown rice and half n half because I had no cream. This is probably one of my favorite soups and it was so easy to make. The was my first time to make my own broth and that makes a huge difference. Thanks for the great recipe.

  17. 5 stars
    Cannot tell you how much I loved this! I got home later than expected and almost didn’t make it. SO glad I did! Only thing I changed was I had Mushroom Better then Bullion so I made broth with that instead of veg or chicken. I may use more next time as the barley soaked up a lot of broth after an o/n in the fridge. Was more of a mushroom stew this morning. Not complaining! It was filling and perfect for a cozy, late(r) dinner. By the way, pairs well with an IPA. ;)

  18. 5 stars
    Oh my god I love this soup. Was hearty and delicious. Am dieting so omitted the cream but replaced barley with quinoa and added a potato and a little vegetal, and extra onion and a small sprig of Thyme. Will definitely make again!

  19. This was absolutely delicious! The cream transformed the soup and my 18 month old devoured it the first time. I’m making it again today!

  20. 5 stars
    This was amazing. The homemade chicken stock really helps it shine. I doubled the recipe, used quinoa instead of barley, and used Greek yogurt mixed with a little water in place of the heavy cream. My husband, two year old, and I all loved it and will make it again!

  21. 5 stars
    I made this for lunch today and it was delicious and a big hit with my 2 year old and 15 month old. I didn’t have barley so I used brown rice (ended up cooking it for 45 minutes) and I also increased the liquid from 4 cups to 6 cups to stretch it a bit, so we had enough for dinner too :) One thing that I’ve found makes a huge difference with soups is serving it with a bit of freshly grated Parmesan. It adds so much depth to the overall flavor (umami) and my girls rarely refuse anything with cheese!