If you’re craving a soup that’s both hearty and cozy on a chilly day, you’re in for a treat with this Creamy Mushroom Barley Soup Recipe. It’s the kind of dish I love making when I want something comforting but not too heavy. This soup combines tender baby bella mushrooms and chewy barley in a creamy, flavorful broth that’s ready in just about 30 minutes. When I first tried this recipe, I was hooked – it’s so simple, and yet, it tastes like you’ve been simmering it all day long. Trust me, your family and friends will go crazy for this one!
Why You’ll Love This Recipe
- Quick and Easy: You’ll have a rich, creamy soup ready in just 30 minutes – perfect for busy weeknights.
- Wholesome Ingredients: Packed with fresh mushrooms and nutritious barley, this soup feels good to eat.
- Comfort in a Bowl: The creamy texture combined with earthy mushroom flavor is just pure comfort food.
- Family Friendly: Even picky eaters love it, making it a reliable go-to for satisfying everyone.
Ingredients You’ll Need
The magic of this Creamy Mushroom Barley Soup Recipe lies in its simple yet flavor-packed ingredients. Don’t worry if you haven’t cooked with barley much before—I’ll share tips so it turns out perfectly every time.
- Unsalted Butter: Adds richness and helps sauté the veggies without overpowering the mushrooms.
- Diced Carrots: Bring a subtle sweetness and a little color, balancing the earthiness of the mushrooms.
- Diced White Onion: Essential for depth of flavor as the base for the soup.
- Fresh Baby Bella Mushrooms: I love these for their meaty texture and deep flavor; don’t skimp here.
- Dried Thyme: This herb complements mushrooms beautifully with its woodsy aroma.
- Beef Broth: Boosts savory notes – if you prefer, you can use vegetable broth for a lighter version.
- Quick-Cooking Barley: Cooks faster than traditional barley but still gives that satisfying chewiness.
- All-Purpose Flour: Used to create the creamy texture when combined with milk.
- 2% Milk: Adds creaminess without being too heavy; whole milk works too if you want it richer.
- Salt and Pepper: Basic seasoning to bring all the flavors together perfectly.
Variations
One of the best things about this Creamy Mushroom Barley Soup Recipe is how easy it is to tweak based on what you have on hand or your dietary preferences. I often switch things up depending on the season or mood.
- Vegetarian Version: Swap the beef broth for rich vegetable broth – I’ve been impressed at just how delicious it still tastes.
- Adding Greens: Throw in some fresh spinach or kale at the end of cooking for an extra nutritional boost and a pop of color.
- Spice it Up: If you enjoy a bit of heat, a pinch of red pepper flakes brings a nice kick without overpowering the dish.
- Dairy-Free Option: Use a plant-based milk like oat or almond milk, and replace butter with olive oil – the soup stays creamy and cozy.
How to Make Creamy Mushroom Barley Soup Recipe
Step 1: Sauté Your Veggies and Mushrooms Until Tender
Start by melting butter in a medium soup pot over medium heat. Add diced carrots, onions, and sliced baby bella mushrooms. Sauté everything until the veggies soften and mushrooms release their juices—this usually takes about 5 minutes. You’ll notice the kitchen filling with a wonderful aroma. Make sure not to rush this step; getting the mushrooms nicely browned really ramps up the flavor.
Step 2: Simmer Barley in Broth with Herbs
Sprinkle dried thyme over the sautéed vegetables, then pour in the beef broth and add the quick-cooking barley. Bring everything to a boil, then reduce the heat to a simmer. Leave the lid off and let it cook uncovered for about 15 minutes. Check occasionally—once the barley is tender (soft but still a bit chewy), it’s ready. If the broth reduces too much, you can always add a splash more water or broth.
Step 3: Whisk in the Creamy Flour and Milk Mixture
While the soup simmers, whisk together the flour, milk, salt, and pepper in a small bowl until completely smooth—no lumps here! Slowly pour this mixture into the soup, stirring constantly. Turn the heat back up to medium-high and bring the soup to a gentle boil again. Keep stirring for 3-4 minutes until the soup thickens into that luscious creamy texture. Once thickened, immediately remove from heat to prevent over-thickening or curdling.
Pro Tips for Making Creamy Mushroom Barley Soup Recipe
- Sauté Slowly: Taking your time to caramelize the mushrooms unlocks deeper umami flavors that make all the difference.
- Barley Check: Use quick-cooking barley for faster results, and test frequently so it doesn’t turn mushy.
- Smooth Flour Mix: Whisk the flour and milk thoroughly to avoid lumps—this little step keeps your soup silky.
- Don’t Overcook After Thickening: Remove from heat once the soup has thickened to keep the texture perfect.
How to Serve Creamy Mushroom Barley Soup Recipe
Garnishes
I love to top this soup with a sprinkle of fresh chopped parsley or thyme—adds freshness and a pop of color. A little crack of black pepper on top always elevates the flavors. Sometimes, I’ll add a swirl of sour cream or plain Greek yogurt for extra creaminess and tang.
Side Dishes
Pair this warm soup with crusty bread or garlic knots to soak up every last bit. A crisp green salad on the side makes for a nice contrast to the creamy texture, especially if you want a lighter meal.
Creative Ways to Present
For special occasions, I like serving this soup in rustic bread bowls—everything’s edible, and it makes the meal feel extra cozy. Or, try layering the soup in clear glass mugs; it’s a great way to showcase the barley and mushrooms for a dinner party.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Mushroom Barley Soup stores beautifully in an airtight container in the fridge for up to 4 days. I find the flavors actually meld and deepen overnight, so it tastes even better the next day.
Freezing
I’ve frozen this soup a few times without any issues. Freeze in portions, leaving some room for expansion, and thaw overnight in the fridge. The texture holds up well, but you might want to stir in a little extra milk when reheating if it thickens too much.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally. Adding a splash of broth or milk helps restore that creamy texture. Avoid boiling vigorously to keep the soup smooth and prevent curdling.
FAQs
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Can I make this Creamy Mushroom Barley Soup Recipe vegan?
Absolutely! Replace the butter with olive oil, use vegetable broth instead of beef broth, and swap the milk for any plant-based milk like oat or almond milk. To thicken the soup, mix in a bit of cornstarch or use a vegan flour alternative. The flavors will still be delicious and comforting.
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How do I know when the barley is done?
Quick-cooking barley usually takes about 15 minutes to become tender but still chewy. Taste a grain to check for doneness; it should be soft enough to eat easily but not mushy. If it needs more time, just keep simmering and tasting every few minutes.
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Can I use other types of mushrooms?
Yes! While baby bella mushrooms are my favorite for this soup, cremini, shiitake, or even portobello cut into smaller pieces will work nicely. The key is to cook them until tender and slightly caramelized for best flavor.
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Is there a substitute for quick-cooking barley?
You can use pearl barley, but it will take longer to cook—usually around 40-50 minutes. Plan accordingly and adjust your simmering time. Alternatively, farro or even brown rice could be used with some texture changes.
Final Thoughts
I absolutely love how this Creamy Mushroom Barley Soup Recipe turns out every single time – it’s genuinely one of those dishes that feels homemade and special without any fuss. When you make it, you’ll find it’s perfect for warming up on a crisp evening or as a hearty lunch on the weekend. Plus, it’s adaptable enough to keep things interesting each time you whip it up. Give it a try – I’m pretty sure this soup will become a favorite in your kitchen just like it did in mine.
Print
Creamy Mushroom Barley Soup Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This hearty and comforting Mushroom Barley Soup is perfect for busy weeknights. Featuring tender baby bella mushrooms, quick-cooking barley, and a creamy broth enriched with 2% milk and a touch of butter, it combines cozy flavors and wholesome ingredients for a delicious, satisfying meal ready in just 30 minutes.
Ingredients
Vegetables & Herbs
- 1/4 cup diced carrots
- 1/2 white onion, diced
- 1 pound fresh baby bella mushrooms, sliced
- 1/4 teaspoon dried thyme
Liquids & Broth
- 2 cups beef broth
- 3 cups 2% milk
Pantry Staples
- 1 tablespoon unsalted butter
- 3/4 cup quick-cooking barley
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Sauté Vegetables: In a medium soup pot or saucepan, heat the butter over medium heat until melted. Add the diced carrots, onions, and sliced mushrooms. Sauté the mixture until the vegetables are tender and the mushrooms have released their moisture, about 5 minutes.
- Simmer with Barley: Add the dried thyme, beef broth, and quick-cooking barley to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook uncovered for about 15 minutes, or until the barley is tender.
- Prepare Thickener: While the soup is simmering, whisk together the flour, 2% milk, salt, and pepper in a small bowl until the mixture is smooth and lump-free.
- Thicken Soup: Slowly stir the flour and milk mixture into the simmering soup. Return the soup to a boil, stir constantly, and cook for 3 to 4 minutes, or until the soup has thickened to your desired consistency.
- Serve: Remove the soup from heat and serve immediately while hot, garnished as desired.
Notes
- This Mushroom Barley Soup is packed with flavor and ready in just 30 minutes, making it perfect for busy weeknights.
- Using quick-cooking barley significantly reduces cooking time compared to pearl barley.
- For a vegetarian version, substitute beef broth with vegetable broth and use olive oil instead of butter.
- The soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Adjust salt and pepper seasoning to taste after thickening the soup.
Nutrition
- Serving Size: 1 serving (approximately 1 1/2 cups)
- Calories: 201 kcal
- Sugar: 8 g
- Sodium: 751 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 5 g
- Protein: 10 g
- Cholesterol: 14 mg
