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

Cook Time 25

Total Time 30

Servings

Calories 201

Author Gayle

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