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Mushroom Barley Soup

30 Minute Meals Main Course Soups

This Mushroom Barley Soup is packed with flavor and is ready in just 30 minutes. Featuring tender mushrooms and barley in a rich and creamy broth, this soup is perfect for busy weeknights!

mushroom soup in bowl

Mushroom Barley Soup

My Grandma was the best cook.

I know, I know…you’re probably thinking, “My Grandma was the best cook!” Am I right?

But, my Grandma really was the best cook. Ok, I’ll stop now. Let’s just all agree that most Grandma’s are the best in the kitchen.

Whenever I make soup, I’m always reminded of how delicious my Grandma’s soups were. She made a decadent chicken noodle soup from scratch, savory split pea soup and few others that were just as good. And although I could probably make her soups using the exact same recipe, it just wouldn’t taste the same. Know what I mean?

And that’s ok. I’ve come to accept that my cooking will never be quite as good as my Grandma’s, because you know, my Grandma was the best cook ever. And so was your Grandma, right?

Since we all know how much I love soup, it seemed fitting that I share with you my second soup recipe of today’s 30 Minute Thursday installment. And since you also know how much I love mushrooms, this dish just screamed “Gayle” to me.

mushroom soup in pot

Did I mention that this soup is ready in just 30 minutes? From start to finish, you can have a savory, steaming bowl of soup ready for you lunch or dinner. Because I used quick-cooking barley, all of the ingredients get mixed together until it’s ready to be devoured.

And the mushrooms. Let’s not forget the mushrooms! I used baby bella mushrooms because I love their bold flavor and dark color. It pairs perfectly with this creamy broth and diced carrots, too.

mushroom soup

I can’t take credit for this entire recipe, as I adapted it from a Taste of Home magazine edition from last year. I did change the broth to make it more flavorful, though. And that’s something that I also did with my cream of mushroom soup, which makes it extra special. Using beef broth seems to make soups stand out even more, which is why this Mushroom Barley Soup is oh-so good.

And because the weather is still cold (hurry up, spring!) and I crave soup ALL the time, this Mushroom Barley Soup definitely hit the spot. So if you’re in the mood for a savory, 30 minute meal, then this soup was made for you. Easy to make and even better to eat, you’ll be whipping up this soup over and over again!

mushroom soup in bowl

Looking for more 30 minute meals? I’ve got you covered!

 

mushroom soup in bowl
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Mushroom Barley Soup

This Mushroom Barley Soup is packed with flavor and is ready in just 30 minutes. Featuring tender mushrooms and barley in a rich and creamy broth, this soup is perfect for busy weeknights!
Course Main Course, Soup
Cuisine American
Keyword mushroom recipe, soup recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6
Calories 201kcal

Ingredients

  • 1 tablespoon unsalted butter
  • ¼ cup diced carrots
  • ½ white onion diced
  • 1 pound fresh baby bella mushrooms 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 pepper

Instructions

  • In a medium soup pot or saucepan, heat butter over medium heat until melted. Add carrots, onions, and mushrooms. Sauté until tender, for about 5 minutes.
  • Add dried thyme, beef broth, and barley and bring to a boil. Reduce heat and simmer, uncovered, for about 15 minutes, or until barley is tender.
  • While soup is simmering, whisk flour, milk, salt and pepper in a small bowl until smooth.
  • Stir flour mixture into soup and return to a boil. Stir constantly and cook for 3-4 minutes, or until thickened. Remove from heat and serve immediately.

Notes

Lightly adapted from Taste of Home magazine, Fall '15 edition

Nutrition

Serving: 1serving | Calories: 201kcal | 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
Tried this recipe?Mention @pumpkin_n_spice or tag #pumpkin_n_spice!

Photos updated 1/25/2021

By Gayle |

Comments

  1. Dannii @ Hungry Healthy Happy says

    Haha, everyone definitely thinks their grandma was the best cook, but mine really was ;) Especially when it came to soup. This is the kind of soup my mum used to make me when I was ill, as mushroom soup had a way of making me feel better.
    Reply

    • Gayle says

      Grandmas definitely are the best, especially at making soup! Mushroom soup is such a favorite of mine, glad you like it, too!
      Reply

  2. Mir says

    I love mushroom barley soup. This looks like the best way to do it quickly without resorting to any cans! And yep, grandmothers are the best cooks. Probably because they have the time to do it!
    Reply

  5. annie@ciaochowbambina says

    Yep! All the grandmas were the best cooks!! I haven't made a barley based soup in the longest time - I'm pretty sure I used beef but your mushrooms make the beef totally unnecessary! I love this soup, Gayle! And the fact that it can be ready in 30 minutes makes it all the better!
    Reply

  7. Liz @ Floating Kitchen says

    Yes, let's all agree that all grandma's are the best cooks. I know mine certainly was! I need this soup today - it got crazy cold again here. I was all ready for Spring and then BAM - back to freezing temps. Ugh. Hurry up already Spring!
    Reply

  9. marcie says

    Your grandma sounded like a wonderful lady, and I love the sound of the soups that she made! I love mushrooms and eat them almost every day, so this soup just sounds wonderful. I have a mushroom barley soup I like to make but it isn't creamy -- I love the cream of mushroom twist that you gave this! And nice use of quick cooking barley to make it in 30 minutes!
    Reply

    • Gayle says

      Thank you for the kind words, Marcie! I would love to try your version too. Mushrooms are the best no matter how you eat them! :)
      Reply

  12. Stacey @ Bake.Eat.Repeat. says

    Mmmm, mushroom soup - I love it. So good on a cold day. Or any day really. And yes, I think everyone's Grandma is the best cook ever. I wish I had more of my Grandma's recipes, but most were just in her head. I remember asking for a recipe once and the answer was "oh, a little of this and that". I couldn't make it from that! :)
    Reply

    • Gayle says

      Haha that's what my Grandma used to say, too! She always made the best pot roast, and mine doesn't even come close to hers! Thanks for the kind words, Stacey!
      Reply

  16. Ashley | The Recipe Rebel says

    What is it about Grandmas? Maybe the years of experience? I know MY Grandma was the best cook, too :) I hope to be one of those Grandmas! Lol. This soup looks SO creamy and it must be so much better than the can!
    Reply

    • Gayle says

      Yes! I can only hope that my cooking is half as good as my Grandma's was as I continue to get older. Thanks for the kind words, Ashley!
      Reply

    • Gayle says

      Thank you, Puja! I've never tried this with vegetable broth, so I can't say for sure. The actual recipe that I modified it from didn't use any kind of broth, so I'm sure that it would work!
      Reply

  24. Cyndi - My Kitchen Craze says

    This soup looks incredible. I've never cooked with barley before, but I've wanted to. Just one of those things where I haven't found the right recipe. Until today. Also I love that it's a 30 minute meal! Score!!
    Reply

  26. Katie @The Semisweet Sisters says

    I wish I could say my grandma was the best cook but she really wasn't into cooking...my great grandma on the other hand was amazing ;). You must have taken after your grandma, this soup recipe looks amazing! Love quick & easy dinner meals.
    Reply

  27. Natalie @ Tastes Lovely says

    My grandma was the best cook too! Her famous soup was cheesy potato soup. She would make it every winter when we would go up to her cabin in the snow. The best after skiing all day! Now I can't wait to try this mushroom barley soup. Love that it is only ready in 30 minutes!
    Reply

  28. Rachel says

    Unfortunately, I missed out on the whole grandma's cooking. However, me and hubby just had a friendly debate about who's mom was the better cook! It's funny how everyone's perception is different. This soup looks so yummy and I love a good 30 minute soup.
    Reply

  30. Brittany says

    Making this AGAIN. So good for fall - or any time of year. Love it. I used fat free milk and low sodium broth, and it was very very good.
    Reply

    • Gayle says

      I'm so glad to hear that, Brittany! That's a great idea to use fat free milk and low sodium broth. Thanks for stopping by and letting me know how it turned out!
      Reply

  31. Hannah says

    I have regular pearl barley on hand and it seems silly to buy quick cooking. Do you think this would do well in the slow cooker? Thinking if I throw everything other than the milk/flour in on low and then turn to high for an hour or so when I add the flour mixture it should hopefully thicken up okay. Just don't want the mushrooms to overcook and loose their texture!
    Reply

    • Gayle says

      Hi Hannah! I've never made this in the slow cooker, so I really can't say how it would turn out. I would think that if you did what you say, it would work well. Maybe add the mushrooms in an hour or two after cooking, depending on how long you're planning to slow cook for? Just a guess! Hope you enjoy and thanks for stopping by!
      Reply

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