Creamy Mushroom and Barley Soup

Picture this: it’s a chilly evening, and you’re craving a warm, hearty meal that will nourish your soul. The kind of meal that makes you feel cozy from the inside out. That’s when this Creamy Mushroom and Barley Soup comes in to save the day.

I remember the first time I tried this soup at a quaint little café. It was love at first bite, and I knew I had to recreate it at home. This recipe is not only delicious but also packed with nutrients and incredibly satisfying.

Mushrooms are the star of the show here, providing a rich and earthy flavor that perfectly complements the nutty taste of barley. Together, they create a soup that is filling, flavorful, and comforting.

The best part? It’s incredibly easy to make, using just a few simple ingredients that you likely already have in your pantry. So, let’s get started on this heartwarming, soul-satisfying Creamy Mushroom and Barley Soup!

Gather your ingredients.

You’ll need:

• Fresh mushrooms (I love using a mix of cremini, shiitake, and white button mushrooms for depth of flavor)
• Barley (pearl barley works best in this recipe)
• Vegetable or chicken broth
• Onion and garlic
• Fresh thyme and rosemary
• Milk or cream (for that velvety smooth texture)
• Salt and pepper to taste

Start by sautéing your mushrooms.

In a large pot, melt some butter or heat a splash of olive oil over medium heat. Add your mushrooms and cook until they release their moisture and start to brown. This will give your soup that rich, umami flavor we all know and love.

Add your aromatics.

Next, toss in your diced onion and minced garlic. Cook until the onions are translucent, and the garlic is fragrant.

Let the barley work its magic.

Now it’s time to add your barley, along with the vegetable or chicken broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 40 minutes. The barley will absorb the flavors from the broth, becoming tender and delicious.

Finishing touches.

Once your barley is cooked, stir in your fresh herbs, milk or cream, and season with salt and pepper to taste. Let the soup cook for another 5-10 minutes, allowing the flavors to meld together.

There you have it: a bowl of Creamy Mushroom and Barley Soup that will warm your heart and satisfy your taste buds. Perfect for those chilly nights when you need a little extra comfort.

Serve it with a side of crusty bread or a simple green salad, and you’ve got yourself a meal that’s both hearty and healthy. Enjoy!

Creamy Mushroom and Barley Soup

Course: Appetizer, LunchCuisine: American

Servings

6

servings

Prep time

15

minutes

Cooking time

15

minutes

Calories

250

kcal

Satisfy your comfort food cravings with this nourishing, velvety smooth Creamy Mushroom and Barley Soup!

Ingredients

• 1 lb fresh mushrooms (a mix of cremini, shiitake, and white button)

• 1 cup pearl barley

• 6 cups vegetable or chicken broth

• 1 medium onion, diced

• 2 cloves garlic, minced

• 2 tsp fresh thyme, chopped

• 1 tsp fresh rosemary, chopped

• 1 cup milk or cream

• Salt and pepper, to taste

• 2 tbsp butter or olive oil

Directions

• Heat butter or olive oil in a large pot over medium heat.
• Add mushrooms and cook until they release their moisture and start to brown.
• Add diced onion and minced garlic, cook until onions are translucent and garlic is fragrant.
• Stir in barley and vegetable or chicken broth, bring to a boil.
• Reduce heat and let it simmer for about 40 minutes, or until barley is tender.
• Stir in fresh herbs, milk or cream, and season with salt and pepper.
• Let the soup cook for another 5-10 minutes, allowing the flavors to meld together.
• Serve hot, garnished with extra herbs if desired.

Notes

• You can use a mix of different mushrooms for a more complex flavor.
• Pearl barley works best in this recipe, but you can substitute with hulled barley if necessary.
• Adjust the thickness of the soup by adding more broth if desired.
• This soup can be stored in the refrigerator for up to 4 days, or frozen for up to 3 months.

It’s easy to make and can be customized to suit your taste preferences. I love this recipe because it’s a comforting and satisfying meal that always reminds me of home. I hope you’ll enjoy it as much as I do!