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.
Want to Save this Recipe?
Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
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
Save Recipe
Ingredients
- 4 tablespoons butter
- 4 shallots (minced)
- 2 carrots (peeled and diced)
- 1 stalk celery (diced)
- 3 cloves garlic (minced)
- 1 1/2 pounds mushrooms (fresh, sliced)
- 1/2 cup whole grain barley
- 4 cups chicken broth (or vegetable)
- 1/2 teaspoon salt (+ pepper, to taste) ((if using homemade broth add more. If using store bought broth add less))
- 1/4 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.
Want weekly REAL FOOD meal plans made for you?→ Check It Out
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!
When I sauté the onions and celery I always brown them. Is there a reason why you suggest not to brown them?
Just so they don’t get too overdone, but feel free to do it if you prefer.
Quick question- what’s the serving size?
The average serving size of a bowl of soup is around one cup. – Nicole
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?
We haven’t tried it with wild rice, but should be just as good! – Nicole
I would like to try this with brown rice instead of barley (for my gluten sensitive daughter). How would the cooking time change? Thanks!
It might change a little bit as brown rice usually takes another 15 minutes or so to cook. – Nicole
Ohhhhh…this is crazy good! Homemade chicken stock/broth is a necessity! Highly recommend!
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!
Hi there. I’ve frozen this one but the texture does change due to the cream.
Would almond milk or cashew milk work instead of the cream?
Hi. Other readers have used nut milks.
Do I simmer covered or not covered?
Hello. I simmer uncovered.
Great Soup!!! What kind of mushrooms did you use and did you use chicken broth or vegetable broth?
Hello. Button or baby bellas work well. Lisa usually uses chicken broth.
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.
Hi there. We’ve not but this might help: http://www.thekitchn.com/5-tips-for-converting-recipes-to-the-slow-cooker-189343.