Creamy Brothy Mushroom and Barley Soup (Printable Version)
Rich, comforting soup with tender barley, savory mushrooms, and creamy broth—perfect for chilly days.
# What You'll Need:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 large onion, finely chopped
03 - 2 medium carrots, diced
04 - 2 celery stalks, diced
05 - 3 garlic cloves, minced
06 - 1 lb cremini or button mushrooms, sliced
07 - 1 teaspoon fresh thyme leaves
08 - 1 bay leaf
→ Grains
09 - 3/4 cup pearl barley, rinsed
→ Liquids
10 - 6 cups vegetable broth
11 - 1 cup whole milk or plant-based milk
12 - 1/2 cup heavy cream or plant-based cream
→ Seasonings
13 - 1 teaspoon salt, or to taste
14 - 1/2 teaspoon black pepper, or to taste
15 - 2 tablespoons chopped fresh parsley for garnish
# How To Make:
01 - Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until softened.
02 - Stir in garlic and cook for 1 minute until fragrant.
03 - Add mushrooms, thyme, and bay leaf. Sauté for 8 to 10 minutes until mushrooms are browned and their liquid has mostly evaporated.
04 - Stir in pearl barley, then pour in vegetable broth. Bring to a boil, then reduce heat to a simmer.
05 - Cover and simmer for 35 to 40 minutes, stirring occasionally, until barley is tender.
06 - Remove bay leaf. Stir in milk and cream, and heat gently for 3 to 5 minutes without boiling.
07 - Season with salt and pepper. Adjust seasoning if needed. Ladle soup into bowls and garnish with fresh parsley. Serve hot.
# Expert Advice:
01 -
- The barley transforms as it cooks, absorbing all those savory flavors while keeping its satisfying chewy texture
- Mushrooms release their umami into the broth, creating depth without needing meat
02 -
- Barley continues absorbing liquid as it sits, so the soup will thicken in the refrigerator
- Do not let the soup boil after adding dairy or it can separate and become grainy
03 -
- Use plant-based milk and cream to make this completely vegan
- Double the batch and freeze portions for quick weeknight meals