This creamy mushroom and barley soup is hearty, creamy and delicious. It is easily made vegetarian, but will satisfy everyone! It is a perfect cold weather lunch or dinner!
A warm bowl full of creamy mushroom and barley soup is sure to warm you from the inside out. It is easy to make, creamy and comforting too. Grab a pot and get a spoon ready, you’ll have a warm and tasty meal in no time.
Is everyone else as done with winter as I am? I mean, I am really just over it.
I am not a cold weather girl to start with. I don’t really like bundling up and I really don’t like how a cold wind can just cut through you.
Don’t get me wrong, sweating really isn’t my jam either. But cold hurts and weather shouldn’t hurt!
Ok. I’m done with the pitty party. For now. Maybe. The one good thing that the cold weather brings is soup.
A nice cold day just begs for a nice bowl of hot hearty soup. So I have a nice creamy soup for you today.
It is full of mushrooms and barley and can be made completely vegetarian if you’d like. It is also hearty and delicious and you would never miss the meat if you aren’t vegetarian but like to sneak in a meatless meal every once in a while.
This soup really is full of flavor and has a nice creamy texture that you are going to love. The best part is I used milk and a little bit of cornstarch to give that creamy feel without all of the fat of using actual cream.
It worked beautifully! I am going to have to try that in a few of my other favorite creamy soups!
More creamy comforting soup recipe:
What are your favorite soups to enjoy on a cold day?
- 2 Tablespoons olive oil
- 1 cup onions, chopped
- 8 oz mushrooms, sliced
- 1 clove garlic, minced
- 6 cups beef or vegetable stock
- 3/4 cup pearled barley
- 1 bay leaf
- 1 teaspoon thyme
- salt and pepper
- 1 1/2 cups milk
- 3 Tablespoons cornstarch
- In your soup pot, heat the oil over medium heat. Add the onions and mushrooms and cook until the onions are translucent. Stir in the garlic and let it warm for a minute or two in the oil.
- Pour in your stock, being sure to deglaze anything left of the bottom of the pan.
- Bring to a low boil, then add the barley, bay leaf, thyme and salt and pepper. Drop to a simmer and let cook for about 30 minutes, stirring occasionally.
- In a large measuring cup or small bowl, stir together the milk and cornstarch. Pour into soup, while stirring. Allow the soup to come back up just to where it starts to bubble, stirring frequently. Adjust seasoning to taste and serve.
Amount Per Serving: Calories: 480Total Fat: 30gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 121mgSodium: 203mgCarbohydrates: 11gFiber: 1gSugar: 2gProtein: 38g
All nutritional information is estimated and will depend on the exact ingredients you use.