Go Back
- 1 cup pearl barley - 2 tablespoons olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 8 ounces mushrooms (cremini or button), sliced - 4 cups vegetable broth - 1 cup heavy cream (or coconut cream for a dairy-free option) - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and pepper to taste - Fresh parsley, chopped (for garnish) In this creamy mushroom barley soup, pearl barley is the star. This grain adds a chewy texture and healthy fiber. The olive oil helps cook the onions, garlic, and mushrooms, bringing out their rich flavors. I prefer using cremini or button mushrooms for their earthy taste. The vegetable broth serves as the base, giving the soup depth. Heavy cream makes it rich and velvety, but coconut cream works for a dairy-free option. Dried thyme and rosemary add aroma and warmth. Salt and pepper enhance all the flavors, while fresh parsley gives a bright finish. Gather these ingredients before you start cooking. Each one plays a role in making this soup a cozy meal. 1. Rinse and prepare pearl barley: Start by rinsing one cup of pearl barley under cold water. This helps remove any dust and keeps the barley clean. Set it aside for later. 2. Sauté onions, garlic, and mushrooms: In a large pot, heat two tablespoons of olive oil over medium heat. Add one diced medium onion and sauté for about five minutes until it turns translucent. Next, stir in three minced cloves of garlic and eight ounces of sliced mushrooms. Cook these for about seven to eight minutes until the mushrooms are tender and golden brown. 3. Combine ingredients in pot: Add the rinsed pearl barley to your pot. Stir everything together for about one minute. This step helps to mix the flavors well. 1. Simmer soup and add cream: Pour in four cups of vegetable broth. Add one teaspoon of dried thyme and one teaspoon of dried rosemary. Bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for about 30 to 40 minutes, or until the barley is tender. 2. Adjust seasoning and consistency: After the barley is cooked, stir in one cup of heavy cream. Let it simmer for another five minutes. Taste the soup and adjust the seasoning with salt and pepper as needed. If the soup feels too thick, add a bit more broth or water until you reach your desired consistency. - Serving suggestions and garnishing tips: Serve your creamy mushroom barley soup hot in bowls. For a pop of color, garnish it with freshly chopped parsley on top. For an extra touch of richness, you can also drizzle a little olive oil over the soup before serving. Enjoy this cozy comfort meal with a side of crusty bread for a complete experience. - Best practices for sautéing: Start by heating the olive oil over medium heat. Add the diced onion first. Cook it for about five minutes until it turns clear. Then add the garlic and mushrooms. Stir them often. This keeps them from sticking or burning. Cook until the mushrooms are soft and brown. This takes about seven to eight minutes. - How to achieve the right texture: The key is to simmer the soup long enough. After adding the broth and barley, bring it to a boil. Then, lower the heat and cover the pot. Let it simmer for thirty to forty minutes. This makes the barley soft and gives the soup a creamy feel. - Suggestions for pairing: This soup goes great with crusty bread. You can also serve it with a simple green salad. The bread helps soak up the creamy soup, making each bite better. - Ideas for meal presentation: Serve the soup hot in a nice bowl. Garnish it with fresh parsley on top for a pop of color. You can also drizzle a bit of olive oil on top for extra flavor. - Dairy-free options: If you want a dairy-free soup, use coconut cream instead of heavy cream. It adds a nice taste and keeps the soup creamy. - Alternatives for vegan version: For a vegan version, use vegetable broth and coconut cream. This keeps all flavors rich without using any animal products. {{image_2}} You can make this soup even more fun by adding veggies. Spinach adds color and nutrition. Carrots bring a nice sweetness. Just chop them up and toss them in when you add the broth. You can also switch up the mushrooms. Cremini mushrooms give a deeper flavor, while button mushrooms are mild and tender. Mix and match to find your favorite combo! For a flavor boost, try adding more herbs. Basil and parsley work well. They’ll make the soup smell amazing. You can also add protein to make it heartier. Cooked chicken or beans are great options. They bring extra taste and nutrition. Just stir them in during the last few minutes of cooking. You can change how you serve this soup too. If you want a thicker meal, turn it into a stew. Just reduce the broth a bit and let it cook longer. Another idea is to make a creamy mushroom risotto. Use the same flavors but swap the barley for rice. Both options are cozy and delicious! To store leftover creamy mushroom barley soup, let it cool first. Then, pour it into an airtight container. This helps keep the flavors fresh. I recommend using glass containers. They don’t absorb odors and are easy to clean. If you want to freeze the soup, make sure it cools completely. Pour it into freezer-safe bags or containers. Leave some space at the top because the soup may expand. To reheat, thaw it overnight in the fridge. Heat it gently on the stove. Add a splash of broth to help maintain its creamy texture. In the fridge, your soup will last about 3 to 4 days. Always check it before eating. Signs of spoilage include a sour smell or strange texture. If you see mold, throw it away. It’s better to be safe! Pearl barley is a whole grain made from barley. It has a chewy texture and a nutty flavor. Nutritionally, pearl barley is a great choice. It is rich in fiber, which helps digestion. It also provides protein, vitamins, and minerals. Eating pearl barley can keep you full longer. This makes it a smart addition to soups and stews. Yes, you can easily make this soup vegan. To do this, swap heavy cream for coconut cream. This adds a nice creaminess without dairy. Use vegetable broth to keep it plant-based. You can also add more veggies, like spinach or carrots, for extra flavor and nutrients. If the soup is too thin, you have options to thicken it. One way is to blend a portion of the soup. This creates a creamy texture without adding extra ingredients. You can also add more pearl barley. Another method is to use corn starch or flour. Mix one tablespoon of corn starch with two tablespoons of cold water. Add this mix to the soup and stir well. For flour, mix it with a bit of broth before adding it to the soup. This helps avoid lumps. This blog post covered how to make a delicious pearl barley soup. We looked at ingredients, prep steps, cooking methods, and serving tips. I shared variations, storage info, and answers to common questions too. Pearl barley is nutritious, and you can adapt this recipe easily. Whether you want a creamy soup or a hearty stew, this dish is versatile. Enjoy experimenting with flavors and textures. You'll create a comforting meal that brings everyone together.

Creamy Mushroom Barley Soup Cozy

Cozy up with a bowl of creamy mushroom barley soup, a delicious and satisfying dish perfect for chilly days! With just a few simple ingredients like pearl barley, mushrooms, and a touch of cream, you can whip up a comforting meal that's packed with flavor. Discover the step-by-step recipe and presentation tips to impress your family and friends. Click through to explore this delightful recipe and warm your soul today!
Print Recipe Pin Recipe

Ingredients
  

1 cup pearl barley

2 tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

8 ounces mushrooms (cremini or button), sliced

4 cups vegetable broth

1 cup heavy cream (or coconut cream for a dairy-free option)

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Rinse the pearl barley under cold water and set aside.

    In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.

      Stir in the minced garlic and sliced mushrooms, cooking until the mushrooms are tender and brown, about 7-8 minutes.

        Add the pearl barley to the pot, stirring everything together for a minute.

          Pour in the vegetable broth, and add the dried thyme and rosemary. Bring to a boil, then reduce the heat to low, cover, and let it simmer for about 30-40 minutes, or until the barley is tender.

            Once the barley is cooked, stir in the heavy cream and simmer for another 5 minutes. Adjust the seasoning with salt and pepper to taste.

              If the soup is too thick, you can add a bit more broth or water to reach your desired consistency.

                - Presentation Tips: Serve the soup hot in bowls, garnished with freshly chopped parsley on top for a touch of color. You can also add a drizzle of olive oil for extra richness.

                  Prep Time, Total Time, Servings: 15 minutes | 55 minutes | 6 servings