Easy Mushroom Barley Soup

Barley’s nutty flavor and pleasantly chewy texture make it a go-to ingredient for hearty soups and stews, but it’s often accompanied by long cook times. This creamy mushroom barley soup recipe calls for quick-cooking barley, so you get a luxuriously creamy, hearty bowl of satisfying comfort in just 30 minutes. Packed with tender mushrooms and sweet carrots, this soup delivers on flavor and nutrition, and is perfect for any night of the week.

Easy Mushroom Barley Soup Ingredients

• Olive oil
• Fresh mushrooms
• Carrot
• Onion
• Water
• Quick-cooking barley
• All-purpose flour
• Whole milk
• Salt
• Pepper
• Parsley (optional)

Directions

Step 1: Saute and simmer

In a large saucepan, heat the olive oil over medium heat. Add the mushrooms, carrots and onion, and cook for five to six minutes, stirring occasionally, until the vegetables are tender. Add the water and barley, and bring the mixture to a boil. Reduce the heat and simmer, uncovered, for 12 to 15 minutes or until the barley is tender.

Step 2: Make it creamy

In a small bowl, mix the flour, milk, salt and pepper until smooth. Add them to the soup and return it to a boil, stirring constantly. Continue simmering and stirring for 1 to 2 minutes or until the soup is thick and creamy.

Step 3: Garnish the soup

Ladle the soup into bowls, and if desired, sprinkle it with chopped parsley and additional fresh ground pepper. Serve it with a side of good crusty homemade bread.

Editor’s Tip: For a thicker, creamier profile with a more luxurious and velvety mouthfeel, replace the milk with half-and-half cream or heavy cream and reduce the flour by 1/2 tablespoon.

How to Store Easy Mushroom Barley Soup

Once any leftover soup has cooled, store it in airtight containers in the refrigerator for up to four days. To reheat this easy mushroom barley soup, pop it in the microwave or simmer it on the stovetop until it has heated through. We don’t recommend freezing mushroom barley soup; doing so can cause the dairy in the soup to separate upon thawing.

You may want to add a splash of water or milk to thin out the soup when reheating it, as the starches from the barley will cause it to thicken as it cools.

Easy Mushroom Barley Soup Tips

Can I use broth instead of water in easy mushroom barley soup?

Yes! In fact, using a homemade vegetable broth will keep it vegetarian, while adding another level of depth and flavor to the soup. Homemade and store-bought chicken broth are also both great options.

What mushrooms are best in this easy mushroom barley soup?

This soup works well with the earthy flavor of any varieties of mushrooms you like or have access to. Common white button mushrooms work very well in this soup, as do easy-to-find cremini and sliced portobellos. If you’re looking for deeper, more varied flavor, try using wild mushrooms from the farmers market.

Can I add meat to creamy mushroom barley soup?

You can definitely add meat to creamy mushroom barley soup. Although the mushrooms already bring a meaty texture to the soup, adding shredded chicken, ground sausage or chunks of beef will impart a more savory flavor and heartier texture to this dish.