Creamy Mushroom and Barley Soup

This Creamy Mushroom and Barley Soup is hearty, creamy and delicious.  It is easily made vegetarian, but will satisfy everyone!


Olive oil Onions Mushrooms Garlic Beef or vegetable stock Pearled barley Bay leaf Thyme Salt and pepper Milk Cornstarch

In your soup pot, heat the oil over medium heat.  Add the onions and mushrooms and cook until the onions are translucent.


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.

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