Creamy Mushroom and Barley Soup

by WholeFoodWendy
Prep: 5m
Cook: 25m
vegetarian
Creamy Mushroom and Barley Soup - Image

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Ingredients
Servings:6
1tbspolive oil
1cupmushrooms
1/2cupcarrot
1/3cuponion
2cupwater
3/4cupbarley
2tbspall-purpose flour
3cupwhole milk
1 1/2tspsalt
1/2tspblack pepper
fresh parsley
Nutrition Facts

Per serving

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Instructions
  1. 1

    Saute the vegetables

    In a large saucepan, heat the olive oil over medium heat. Add the sliced mushrooms, chopped carrot and chopped onion. Cook and stir for 5 to 6 minutes, until the vegetables are tender and the mushrooms have released their moisture.

  1. 2

    Simmer the barley

    Add the water and quick-cooking barley. Bring to a boil, then reduce the heat and simmer, uncovered, for 12 to 15 minutes, until the barley is tender and chewy.

  2. 3

    Make it creamy

    In a small bowl, whisk the flour, whole milk, salt and pepper until smooth. Stir this into the soup and return to a boil, stirring constantly. Cook and stir for 1 to 2 minutes, until thick and creamy.

  3. 4

    Finish and serve

    Ladle into bowls and, if you like, top with chopped fresh parsley and a little extra cracked pepper. Serve warm with crusty bread.

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Creamy Mushroom and Barley Soup

Created by: WholeFoodWendy

Prep Time: 5m
Cook Time: 25m
Servings: 6

Ingredients

  • 1 tbsp olive oil
  • 1 cup mushrooms
  • 1/2 cup carrot
  • 1/3 cup onion
  • 2 cup water
  • 3/4 cup barley
  • 2 tbsp all-purpose flour
  • 3 cup whole milk
  • 1 1/2 tsp salt
  • 1/2 tsp black pepper
  • fresh parsley

Instructions

  1. Saute the vegetablesIn a large saucepan, heat the olive oil over medium heat. Add the sliced mushrooms, chopped carrot and chopped onion. Cook and stir for 5 to 6 minutes, until the vegetables are tender and the mushrooms have released their moisture.
  2. Simmer the barleyAdd the water and quick-cooking barley. Bring to a boil, then reduce the heat and simmer, uncovered, for 12 to 15 minutes, until the barley is tender and chewy.
  3. Make it creamyIn a small bowl, whisk the flour, whole milk, salt and pepper until smooth. Stir this into the soup and return to a boil, stirring constantly. Cook and stir for 1 to 2 minutes, until thick and creamy.
  4. Finish and serveLadle into bowls and, if you like, top with chopped fresh parsley and a little extra cracked pepper. Serve warm with crusty bread.

Notes & Tips

This is the kind of soup that tastes like it simmered all day but comes together in half an hour. The whole milk does all the work here, no packet or canned soup base in sight, just real dairy whisked with a spoonful of flour to give it that velvety body. Use whatever good mushrooms you can get your hands on: everyday creminis are lovely, but a handful of wild mushrooms from the farmers market turns it into something special. Swap the water for a homemade vegetable broth if you have it on hand for even more depth.