Description
This comforting Mushroom Barley Soup combines tender baby bella mushrooms, hearty barley, and a creamy broth for a delicious and nourishing meal. It's easy to prepare and perfect for a cozy weeknight dinner.
Ingredients
Units
Scale
Vegetables
- 1/4 cup diced carrots
- 1/2 white onion, diced
- 1 pound fresh baby bella mushrooms, sliced
Liquids and Broth
- 2 cups beef broth
- 3 cups 2% milk
Dairy and Fats
- 1 tablespoon unsalted butter
Grains and Thickener
- 3/4 cup quick-cooking barley
- 2 tablespoons all-purpose flour
Seasonings
- 1/4 teaspoon dried thyme
- 1 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Sauté Vegetables: In a medium soup pot or saucepan, heat butter over medium heat until melted. Add diced carrots, onions, and sliced mushrooms. Sauté until vegetables are tender, about 5 minutes.
- Simmer Barley: Add dried thyme, beef broth, and quick-cooking barley to the pot. Bring the mixture to a boil, then reduce the heat and simmer uncovered for about 15 minutes, or until the barley is tender.
- Prepare Thickening Mixture: While the soup simmers, whisk together flour, milk, salt, and pepper in a small bowl until smooth.
- Thicken Soup: Stir the flour and milk mixture into the soup. Return the soup to a boil, stirring constantly, and cook for 3 to 4 minutes until it thickens to a creamy consistency.
- Serve: Remove the soup from heat and serve immediately while hot.
Notes
- Quick-cooking barley reduces overall cooking time but you can use pearl barley if simmering longer.
- For a vegetarian version, substitute vegetable broth for beef broth and use a plant-based milk.
- If you prefer a thinner soup, reduce the amount of flour or milk slightly.
- Fresh thyme can be used instead of dried thyme, about 1 teaspoon finely chopped.
- Sauté veggies gently without browning too much to keep flavors balanced.
Nutrition
- Serving Size: 1 serving
- Calories: 201 kcal
- Sugar: 8 g
- Sodium: 751 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 5 g
- Protein: 10 g
- Cholesterol: 14 mg
