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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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, 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.
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 ½ pounds mushrooms (fresh, sliced)
- ½ cup whole grain barley
- 4 cups chicken broth (or vegetable)
- ½ teaspoon salt (+ pepper, to taste) ((if using homemade broth add more. If using store bought broth add less))
- ¼ 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.
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Mary says
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?
Amy Taylor (comment moderator) says
Hi. The barley should have softened during cooking but can feel a little firm. The longer you cook it, the softer it will get.
JC says
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!
Kary says
This soup is delicious! My 2.5 loved it, too. Thank you so much for easy, healthy, delicious recipes!
Jean says
Think my question has disappeared. ? Can I freeze the cream in the soup?
Amy Taylor (comment moderator) says
Hi there. You can but the texture might not be what you want. You can also reserve the cream.
Jean says
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.
Amy Taylor (comment moderator) says
You could always reserve the cream in the potion you wish to freeze.
Taylor says
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 :)
Stephanie says
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!!
Leza says
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!
Gail Coffelt says
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.
Kathy says
As I was reading the ingredients, I was thinking adding quinoa would be a great substitution for the barley, adds protein.
Erin says
do you cover the pot while simmering?
Amy Taylor (comment moderator) says
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: http://sallystrove.hubpages.com/hub/Soup-Mechanics-10-Tips-for-Making-Every-Pot-of-Hot-Hearty-Homemade-Soup-a-Success :)
Kathy says
That's a great tip! Thanks Amy!!
Laura says
This is really helpful info! Thank you!
Amy S says
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!
Brandy B says
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!
Ashley says
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!
Patty says
Love, love, love this soup! It was absolutely delicious. Going to try it without the cream next time.
Lisa says
Could you substitute whole wheat couscous pearls instead of the barley!
Lisa says
It worked well just shortened the cooking time
Maree says
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
Beth says
Could I substitute the barley with Farro?
Amy Taylor (comment moderator) says
Hi Beth. Yes, I sub with farro in many soups.
Mary knaak says
would pearl barley work?
Amy Taylor (comment moderator) says
Pearl barley should work fine. :)
Mary says
Thank you!
Ashley says
Do you think I could replace heavy cream with coconut cream? Thanks !!
Amy Taylor (comment moderator) says
Hi Ashely. We've not given that a try. If you do, please share your results.
Amy says
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.
Meredith Espinoza says
Any suggestions on how to make this soup in a slow cooker? Thanks in advance!
Amy Taylor (comment moderator) says
Hi Meredith. Maybe this will help. It gives some tips on converting any recipe: http://www.tablespoon.com/posts/how-to-make-soup-in-a-slow-cooker/d3c2e9b1-793a-4bac-8a40-99b69963ebd7.
Susan Richards says
Excellent soup and very filling! Thank you.
Samantha says
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.
scargosun says
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. ;)
Bonnie says
This soup is so yummy. I love it! I just wish I could get my kids to eat it. Oh well, more for me :)
Kelly says
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!
Kim says
Made this last night. It was absolutely delicious!
Lori says
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!
Jen says
Huge hit with everyone in my family!! So rich and creamy....would make for company. Can't wait to make it again!
Erin says
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!
Jenna says
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!
Jenn says
Mmm, I made this for lunch today and it tastes so wonderful.
I used lard instead of butter, mostly chicken and some vegetable stock (homemade and nice and thick!) and I didn't have barley, so I used alphabet pasta.
With or without cream, this soup is so flavourful (but the cream version is richer)!
Harriette says
Delicious!!! Very simple to make and delicious!!
Kathleen says
Perfect snow-day dinner! Delicious, easy, and comforting.
Corin says
Super yummy! We used brown wild rice instead of barley and it was excellent.
Michael says
Just finished making this soup and it smells delicious!! I suggest that you cover the soup while cooking the barley or add more stock...I added an additional two cups.
Heather says
Does anyone know if this soup freezes well if it has cream mixed into already?
Assistant to 100 Days (Amy) says
Hi Heather. You can freeze it with the cream mixed in but the results might be some grainy texture. This might help: http://www.thekitchn.com/freezer-meals-5-simple-tips-for-freezing-any-soup-177405. ~Amy
Catherine says
Oops half and half instead of cream
Catherine says
I just made this and it's delicious!
(I did use 1/2 instead)
Alannah says
I just made this recipe on a dreary Wednesday, it was so scrumptious!
Susie says
Very good soup! I used olive oil instead of butter and omitted the cream entirely to make it vegan. We enjoyed it very much. I make my own veggie stock and I should have added some more herbs (I see someone put in thyme) because I thought it needed a bit more zing. I try to eliminate salt as much as possible, but I grow my own herbs, so I think next time I will dice up some fresh herbs as well. Any suggestions? Thanks! Wonderful recipe though!! Thanks for sharing!
casey says
I bet rosemary would work, or an italian blend.