A comforting, creamy soup made with tender mushrooms, hearty barley, and a rich savory broth. This mushroom barley soup comes together quickly and delivers deep, satisfying flavor in every spoonful, making it ideal for busy weeknights or cozy lunches.
Why You’ll Love This Recipe
This soup is warm, filling, and packed with earthy mushroom flavor. It’s ready in about 30 minutes, uses simple pantry ingredients, and feels like a classic homemade meal without requiring hours in the kitchen. The barley adds heartiness, while the creamy broth makes it especially comforting during cooler days.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 tablespoon unsalted butter
¼ cup carrots, finely diced
½ medium white onion, diced
1 pound fresh baby bella mushrooms, thinly sliced
¼ teaspoon dried thyme
2 cups beef broth
¾ cup quick-cooking barley
2 tablespoons all-purpose flour
3 cups 2% milk
1 teaspoon salt
¼ teaspoon ground black pepper
Directions
Heat a medium soup pot over medium heat and add the butter. Once melted, add the diced carrots, onion, and sliced mushrooms. Cook, stirring occasionally, for about 5 minutes until the vegetables are soft and the mushrooms release their moisture.
Stir in the dried thyme, beef broth, and quick-cooking barley. Bring the soup to a boil, then reduce the heat to a gentle simmer. Cook uncovered for about 15 minutes, or until the barley is tender.
While the soup simmers, whisk the flour, milk, salt, and pepper together in a small bowl until completely smooth.
Slowly pour the milk mixture into the soup, stirring constantly. Increase the heat slightly and bring the soup back to a gentle boil. Continue stirring and cook for 3 to 4 minutes, until the soup thickens to a creamy consistency.
Remove from heat and serve hot.
Servings and timing
This recipe makes 4 generous servings.
Preparation time is about 5 minutes.
Cooking time is approximately 25 minutes.
Total time: 30 minutes.
Variations
You can substitute the baby bella mushrooms with white mushrooms or cremini mushrooms for a slightly different flavor. For a richer soup, replace 1 cup of the milk with additional milk or a splash of cooking cream. If you prefer a thinner soup, add an extra ½ cup of broth.
Storage/Reheating
Store leftover soup in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop over low heat, stirring frequently. Add a splash of milk or broth if the soup thickens too much during storage. Freezing is not recommended due to the dairy content.
FAQs
Can I use regular barley instead of quick-cooking barley?
Yes, but regular barley will require a longer cooking time and additional broth.
Is this soup very thick?
The soup is naturally creamy and moderately thick, but you can thin it with extra broth or milk if desired.
Can I make this soup ahead of time?
Yes, it tastes even better the next day after the flavors have had time to develop.
What mushrooms work best in this recipe?
Baby bella mushrooms provide the best flavor, but white mushrooms or cremini mushrooms also work well.
Can I make this soup dairy-free?
You can use a plant-based milk and a neutral cooking oil instead of butter, though the texture may vary.
Is this soup suitable for lunch meal prep?
Yes, it reheats well and stays satisfying for several days.
Can I add extra vegetables?
Yes, celery or finely diced potatoes can be added along with the carrots.
Does the soup need to be blended?
No, this soup is meant to be chunky with visible mushrooms and barley.
How do I prevent lumps when adding the flour mixture?
Make sure the flour is fully whisked into the milk before adding and stir continuously while pouring it into the soup.
Can I adjust the seasoning?
Absolutely. Taste before serving and adjust salt and pepper as needed.
Conclusion
This mushroom barley soup is a simple yet deeply comforting dish that brings together wholesome ingredients in a creamy, satisfying bowl. Quick to prepare and full of flavor, it’s a reliable recipe you’ll return to whenever you crave a warm, homemade meal.
A creamy, comforting soup made with earthy baby bella mushrooms, hearty barley, and a rich savory broth. Quick and satisfying, it’s perfect for busy weeknights or cozy lunches.
Author:Sophia
Prep Time:5 minutes
Cook Time:25 minutes
Total Time:30 minutes
Yield:4 servings
Category:Soup
Method:Stovetop
Cuisine:American
Diet:Vegetarian
Ingredients
1 tablespoon unsalted butter
¼ cup carrots, finely diced
½ medium white onion, diced
1 pound fresh baby bella mushrooms, thinly sliced
¼ teaspoon dried thyme
2 cups beef broth
¾ cup quick-cooking barley
2 tablespoons all-purpose flour
3 cups 2% milk
1 teaspoon salt
¼ teaspoon ground black pepper
Instructions
Heat a medium soup pot over medium heat and add the butter.
Once melted, add the diced carrots, onion, and sliced mushrooms. Cook, stirring occasionally, for about 5 minutes until the vegetables are soft and the mushrooms release their moisture.
Stir in the dried thyme, beef broth, and quick-cooking barley. Bring the soup to a boil, then reduce the heat to a gentle simmer. Cook uncovered for about 15 minutes, or until the barley is tender.
While the soup simmers, whisk the flour, milk, salt, and pepper together in a small bowl until completely smooth.
Slowly pour the milk mixture into the soup, stirring constantly. Increase the heat slightly and bring the soup back to a gentle boil. Continue stirring and cook for 3 to 4 minutes, until the soup thickens to a creamy consistency.
Remove from heat and serve hot.
Notes
Substitute baby bella mushrooms with white or cremini mushrooms if desired.
For a richer texture, replace 1 cup of milk with cooking cream.
Thin the soup with extra broth if needed.
Store in the refrigerator for up to 5 days; reheat gently with added broth or milk if thickened.
Freezing is not recommended due to the dairy content.
