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
Units
Scale
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
