Rich Barley Mushroom Soup
Cozy up with a bowl of rich and hearty Barley Mushroom Soup, a soul-warming dish perfect for cooler weather or anytime you're craving comfort food. This nourishing recipe combines tender pearl barley with a medley of earthy button and shiitake mushrooms for a depth of flavor that’s further enhanced by aromatic fresh thyme and a velvety touch of heavy cream. A base of sautéed onions, carrots, and celery creates a fragrant and savory foundation, while vegetable broth ties it all together. Simmered to perfection and garnished with fresh parsley, this soup is both wholesome and indulgent. Ideal as a satisfying weeknight dinner or a make-ahead meal, this creamy barley mushroom soup is rich in flavor, easy to make, and sure to become a family favorite.
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Recipe Information
Ingredients
- 0.75 cup pearl barley
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 cloves garlic cloves, minced
- 1 medium carrot, diced
- 1 medium celery stalk, diced
- 8 ounces button mushrooms, sliced
- 4 ounces shiitake mushrooms, sliced
- 4 sprigs thyme, fresh
- 1 leaf bay leaf
- 6 cups vegetable broth
- 0.5 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 2 tablespoons parsley, chopped (for garnish)
Instructions
Rinse the pearl barley under cold water and set aside.
In a large pot, heat the olive oil and butter over medium heat until the butter has melted.
Add the diced onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic, diced carrot, and diced celery, cooking for an additional 5 minutes until the vegetables soften.
Add the sliced button and shiitake mushrooms to the pot. Cook for 7-10 minutes until the mushrooms release their moisture and begin to brown.
Tie the thyme sprigs together with kitchen twine (optional for easy removal later) and add them to the pot along with the bay leaf.
Pour in the vegetable broth and bring the mixture to a boil.
Stir in the rinsed barley, reduce the heat to low, and let the soup simmer, uncovered, for 30-35 minutes until the barley is tender.
Remove the thyme sprigs and bay leaf from the pot.
Stir in the heavy cream, salt, and black pepper. Simmer for another 5 minutes to heat through.
Taste and adjust seasoning if needed.
Ladle the soup into bowls and garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.8 g | 33% | |
| Saturated Fat | 11.1 g | 56% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 1364 mg | 59% | |
| Total Carbohydrate | 42.2 g | 15% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 9.4 g | ||
| Protein | 10.6 g | 21% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 86 mg | 7% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1084 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
