Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins | Servings: 6
This mushroom barley soup is super easy to whip up and ready in less than thirty minutes. It is perfect for busy weeknights and all year round. This delicious soup is packed with tender mushrooms and barley in a rich and creamy broth. Ladle this soup into serving bowls and serve hot with some crusty bread.
My grandma makes the best soup from scratch. I tried adapting some of her most loved recipes, but I’ll never be quite as great. I miss my grandma’s cooking, and I always have this nostalgic feeling whenever I make soup.
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This very flavorful, rich, and creamy soup is one of my grandma’s favorites. I adapted the recipe, made a few changes, and it turned out incredibly amazing!
Ingredients
½ white onion, diced
¼ c. diced carrots
1 tbsp unsalted butter
2 c. beef broth
¼ tsp dried thyme
¾ c. quick-cooking barley
3 c. 2% milk
2 tbsp all-purpose flour
1 tsp salt
¼ tsp pepper
1 lb fresh baby Bella mushrooms, sliced
How to make Mushroom Barley Soup
Step 1: Melt the butter in a medium soup pot or saucepan over medium heat. Once the butter has melted, add the carrots to the pot along with the onions and mushrooms. Saute for about 5 minutes until tender.
Step 2: To the pot with the veggies, add the dried thyme, beef broth, and barley. Bring everything to a boil, then decrease the heat. Simmer for about 15 minutes, uncovered, until the barley is tender.
Step 3: In the meantime, combine the flour with milk, salt, and pepper in a small bowl until smooth. Stir this into the soup and return the soup to a boil. Continue to cook while stirring constantly for about 3 to 4 minutes or until the soup has thickened.
Step 4: Take the pot off the heat and serve the mushroom barley soup right away. Enjoy!
Nutrition Facts:
Serving: 1serving | Calories: 201 kcal | Carbohydrates: 31g | Protein: 10g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 751mg | Potassium: 549mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1070IU | Vitamin C: 3mg | Calcium: 160mg | Iron: 1mg
Ingredients
- ½ white onion, diced
- ¼ c. diced carrots
- 1 tbsp unsalted butter
- 2 c. beef broth
- ¼ tsp dried thyme
- ¾ c. quick-cooking barley
- 3 c. 2% milk
- 2 tbsp all-purpose flour
- 1 tsp salt
- ¼ tsp pepper
- 1 lb fresh baby Bella mushrooms, sliced
Instructions
Step 1: Melt the butter in a medium soup pot or saucepan over medium heat. Once the butter has melted, add the carrots to the pot along with the onions and mushrooms. Saute for about 5 minutes until tender.
Step 2: To the pot with the veggies, add the dried thyme, beef broth, and barley. Bring everything to a boil, then decrease the heat. Simmer for about 15 minutes, uncovered, until the barley is tender.
Step 3: In the meantime, combine the flour with milk, salt, and pepper in a small bowl until smooth. Stir this into the soup and return the soup to a boil. Continue to cook while stirring constantly for about 3 to 4 minutes or until the soup has thickened.
Step 4: Take the pot off the heat and serve the mushroom barley soup right away. Enjoy!
