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
Units
Scale
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
