Go Back
+ servings
mushroom soup in bowl
Print Recipe
5 from 2 votes

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!
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Main Course, Soup
Cuisine: American
Keyword: mushroom recipe, soup recipe
Servings: 6
Calories: 201kcal


  • 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


  • 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.


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


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