Creamy Mushroom Barley Soup Recipe

Name: Creamy Mushroom Barley Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/8 cup very hot tap water; 1/2 ounce dried porcini mushrooms; 1 teaspoon canola or corn oil; 1/2 cup chopped onion; 1 large carrot, finely chopped; 8 to 10 ounces presliced fresh button mushrooms; 3/4 teaspoon dried thyme, crumbled; 1 1/2 cups water; 2 cups fat-free, low-sodium chicken broth; 1/2 cup uncooked quick-cooking barley; 1/4 teaspoon pepper; 1/4 teaspoon salt; 3/8 cup fat-free milk; 1 1/2 teaspoons all-purpose flour; 1 tablespoon dry sherry (optional)

Servings: persons

3/8 cup very hot tap water
1/2 ounce dried porcini mushrooms
1 teaspoon canola or corn oil
1/2 cup chopped onion
1 large carrot, finely chopped
8 to 10 ounces presliced fresh button mushrooms
3/4 teaspoon dried thyme, crumbled
1 1/2 cups water
2 cups fat-free, low-sodium chicken broth
1/2 cup uncooked quick-cooking barley
1/4 teaspoon pepper
1/4 teaspoon salt
3/8 cup fat-free milk
1 1/2 teaspoons all-purpose flour
1 tablespoon dry sherry (optional)

1
In a small shallow bowl, stir together the hot water and dried mushrooms.
2
Set aside.
3
In a stockpot or large saucepan, heat the oil over medium heat, swirling to coat the bottom.
4
Cook the onion and carrot for about 5 minutes, or until beginning to soften, stirring occasionally.
5
Stir in the fresh mushrooms and thyme.
6
Cook for 5 minutes.
7
Increase the heat to high.
8
Stir in the water, broth, barley, and pepper.
9
Bring to a boil, about 2 minutes.
10
Reduce the heat and simmer, covered, for 12 minutes, or until the barley is tender.
11
Just before the barley is ready, put the dried mushrooms in a sieve.
12
Rinse thoroughly and drain.
13
Chop the mushrooms.
14
Stir the mushrooms and salt into the pot.
15
In a small bowl, whisk together the milk and flour until the flour is dissolved.
16
Stir into the soup.
17
Increase the heat to medium high and bring to a boil, 1 to 2 minutes.
18
Reduce the heat and simmer for at least 2 minutes.
19
Stir in the sherry.
20
(Per Serving)
21
Calories: 66
22
Total Fat: 1.0g
23
Saturated: 0.0g
24
Trans: 0.0g
25
Polyunsaturated: 0.5g
26
Monounsaturated: 0.5g
27
Cholesterol: 0mg
28
Sodium: 104mg
29
Carbohydrates: 12g
30
Fiber: 2g
31
Sugars: 2g
32
Protein: 4g
33
Dietary Exchanges
34
1/2 Starch
35
1 Vegetable

288

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3/8 cup very hot tap water, 1/2 ounce dried porcini mushrooms, 1 teaspoon canola or corn oil, 1/2 cup chopped onion, and more.

Yes, Creamy Mushroom Barley Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Creamy Mushroom Barley Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions