If you’re craving something cozy, filling, and downright delicious, you’re going to love this Creamy Mushroom Barley Soup Recipe. It’s one of those dishes that’s packed with earthy mushrooms and nutty barley, all swimming in a velvety, creamy broth. I promise, it’s easier to make than it sounds, and perfect for busy weeknights when you want comfort without fuss. Keep reading because I’m sharing all my best tips to make sure it turns out just right every time.
Why You’ll Love This Recipe
- Quick and Simple: Ready in just 30 minutes, making it perfect for weeknight dinners.
- Comforting and Hearty: The blend of mushrooms and barley creates a satisfying texture and flavor.
- Naturally Creamy: No heavy creams here—just a smooth, thickened broth that’s light yet rich.
- Family Favorite: My crew asks for this soup again and again — a true comfort food winner.
Ingredients You’ll Need
The magic really comes from simple pantry staples and fresh mushrooms working together. If you get fresh baby bella mushrooms, you’ll notice a richer flavor and a lovely meaty texture that barley soaks up beautifully.
- Unsalted butter: A little richness to sauté those veggies and mushrooms nicely.
- Diced carrots: Adds subtle sweetness and color to the soup.
- Diced white onion: Gives a savory base and depth to the broth.
- Fresh baby bella mushrooms: I love these for their deep flavor and tender bite; remember to slice them evenly for consistent cooking.
- Dried thyme: Just a pinch adds a lovely earthy aroma.
- Beef broth: This adds a rich umami note that complements the mushrooms perfectly—but you can substitute vegetable broth to keep it vegetarian.
- Quick-cooking barley: It cooks faster than regular barley but still gives that wonderful chewy texture.
- All-purpose flour: Used to thicken the soup into that creamy consistency we love.
- 2% milk: Keeps the soup creamy without being too heavy.
- Salt and pepper: Essential seasonings to bring everything together.
Variations
I’ve played around with several tweaks to my Creamy Mushroom Barley Soup Recipe, depending on what I have on hand or my mood. Feel free to make it your own!
- Make it vegetarian: Swap out beef broth for a rich vegetable broth, and use vegan butter or olive oil instead to keep it plant-based — it’s still full of flavor.
- Add fresh herbs: I sometimes toss in fresh parsley or chives right at the end for a bright, fresh finish.
- Spice it up: A pinch of smoked paprika or a dash of cayenne adds a little kick that my husband loves.
- Switch grains: If barley isn’t your favorite, try pearl barley or even farro — just adjust cooking time accordingly.
How to Make Creamy Mushroom Barley Soup Recipe
Step 1: Sauté the Vegetables and Mushrooms
Start by melting the butter in a medium soup pot over medium heat. Once melted, toss in the diced carrots, onions, and the sliced fresh baby bella mushrooms. Sauté everything until the mushrooms have softened and the veggies are tender, about 5 minutes. This step builds the base flavor for the soup, so don’t rush it! You want those mushrooms to release their moisture and soften up nicely without browning too much.
Step 2: Add Barley, Broth, and Thyme, Then Simmer
Next, sprinkle the dried thyme over the veggies, pour in beef broth, and add the quick-cooking barley. Bring the mixture to a boil, then reduce to a simmer, uncovered. Allow the soup to cook for about 15 minutes, or until the barley is tender but still has a bit of bite. Keep an eye on it—barley cooks quickly and you don’t want it to get mushy here.
Step 3: Make the Creamy Milk-Flour Mixture
While the soup simmers, whisk the flour, milk, salt, and pepper together in a small bowl until completely smooth. This slurry is what will thicken the soup and give it that creamy texture without cream. Making sure it’s lump-free here saves you from a gloopy mess later.
Step 4: Thicken the Soup and Finish
Slowly stir your milk-flour mixture into the simmering soup. Bring it back to a boil, stirring constantly, and cook for 3-4 minutes until the soup thickens beautifully. When you see it coating the back of your spoon, it’s ready! Remove from heat and it’s time to serve. This step seals in all that cozy goodness.
Pro Tips for Making Creamy Mushroom Barley Soup Recipe
- Use Quick-Cooking Barley: I learned the hard way that regular barley can take forever, so quick-cooking barley keeps things just right for weeknights.
- Don’t Skip Sautéing: Properly cooking your mushrooms and veggies first brings out deep flavors you can’t get if you add everything raw.
- Stir Constantly When Thickening: This avoids lumps and keeps the soup silky smooth — trust me, it makes all the difference.
- Season Gradually: Salt in stages, so you don’t overdo it; broth can be salty, so taste before adding more.
How to Serve Creamy Mushroom Barley Soup Recipe
Garnishes
I usually sprinkle some freshly chopped parsley or chives on top, which adds a nice pop of color and freshness. Sometimes I like a light dusting of parmesan cheese for extra richness, which my family goes crazy for.
Side Dishes
A crusty slice of sourdough bread or a warm whole-grain roll pairs perfectly with this soup—great for dipping and soaking up every last bit. For a fuller meal, a simple green salad with a tangy vinaigrette balances the creamy richness beautifully.
Creative Ways to Present
For a dinner party, I like to serve this soup in rustic bread bowls — it makes for a fun presentation and saves on dishes! Adding a swirl of crème fraîche or a drizzle of truffle oil can also make it feel extra special without much effort.
Make Ahead and Storage
Storing Leftovers
I keep leftover Creamy Mushroom Barley Soup in an airtight container in the fridge for up to 4 days. It thickens as it sits, so before reheating, I add a splash of milk or broth to loosen it back up and keep that creamy texture.
Freezing
This soup freezes well! Just cool it completely, then freeze in portions. When thawing, do it overnight in the fridge and reheat gently on the stove with a bit of extra milk or broth to bring it back to life.
Reheating
I recommend reheating on the stovetop over low heat, stirring frequently. This keeps the soup from sticking or burning and helps maintain that creamy, smooth texture. Microwaving works in a pinch, but stirring often is key.
FAQs
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Can I make this Creamy Mushroom Barley Soup Recipe vegan?
Absolutely! Just swap the butter for olive oil or vegan margarine and use vegetable broth instead of beef broth. You might also want to use a plant-based milk such as oat or almond milk for the creamy thickener. The flavor will be just as comforting and delicious.
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What’s the difference between quick-cooking barley and regular barley?
Quick-cooking barley is pre-steamed and dried, so it needs less time to cook—usually about 10-15 minutes—while regular pearl barley can take closer to 40-60 minutes. Using quick-cooking barley is a great time saver for this soup without sacrificing texture.
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Can I use heavy cream instead of milk for a richer soup?
You can, but since heavy cream is much thicker, I’d reduce the amount and maybe add some broth to avoid an overly thick or heavy soup. I love using 2% milk because it keeps it creamy without the heaviness, but heavy cream is a fine treat for when you want an indulgent twist!
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Why is whisking the flour and milk together important?
Whisking the flour and milk into a smooth mixture prevents lumps from forming when you add it to the hot soup. If you added flour directly, you’d find clumps which can make the texture grainy. A smooth slurry creates that silky, silky broth everyone loves.
Final Thoughts
I absolutely love how this Creamy Mushroom Barley Soup Recipe turns out every single time—comforting, wholesome, and packed with flavor. I used to think creamy soups meant heavy cream and complicated steps, but this recipe changed my mind. It’s perfect for when you want a warm hug on a chilly evening, and you’ll enjoy how quickly and easily it comes together. Give it a try, and I bet it’ll become a family staple for you, just like it did for me!
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 Mushroom Barley Soup combines the earthiness of fresh baby bella mushrooms with the nutty texture of quick-cooking barley, simmered in a creamy, flavorful broth. Ready in just 30 minutes, it’s a comforting and filling meal perfect for busy weeknights or any time you crave a warm, nourishing soup.
Ingredients
Vegetables and Mushrooms
- 1 tablespoon unsalted butter
- 1/4 cup diced carrots
- 1/2 white onion, diced
- 1 pound fresh baby bella mushrooms, sliced
Seasonings and Liquids
- 1/4 teaspoon dried thyme
- 2 cups beef broth
- 3/4 cup quick-cooking barley
- 2 tablespoons all-purpose flour
- 3 cups 2% milk
- 1 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Sauté the Vegetables and Mushrooms: 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 for about 5 minutes, or until the vegetables are tender and the mushrooms have released their moisture.
- Add Seasonings, Broth, and Barley: Stir in the dried thyme, then pour in the beef broth and add the quick-cooking barley. Bring the mixture to a boil, then reduce the heat to a simmer. Leave the pot uncovered and cook for approximately 15 minutes, or until the barley is tender but still chewy.
- Prepare the Flour and Milk Mixture: While the soup simmers, whisk together the flour, 2% milk, salt, and pepper in a small bowl until the mixture is smooth and free of lumps. This will help thicken the soup later.
- Thicken the Soup: Gradually stir the flour and milk mixture into the simmering soup. Return the soup to a boil while stirring constantly to prevent lumps. Continue cooking for 3 to 4 minutes, until the soup thickens to a creamy consistency.
- Serve: Once thickened, remove the soup from heat. Serve immediately while hot for the best flavor and texture.
Notes
- This Mushroom Barley Soup is packed with flavor and ready in just 30 minutes, making it an ideal quick meal.
- Using quick-cooking barley reduces the cooking time significantly compared to traditional barley.
- For a vegetarian version, substitute beef broth with vegetable broth and adjust seasonings accordingly.
- Stir constantly after adding flour mixture to ensure the soup thickens evenly without clumps.
- Leftovers can be cooled and refrigerated for up to 3 days or frozen for longer storage.
Nutrition
- Serving Size: 1 cup (approximately)
- 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
