Mushroom Barley Soup

Melanie B


I go to a farm every other week to get fresh produce and milk. This week they had fresh shitake mushrooms. I looked a lot of recipe on here and couldn't find what I wanted, so I created my own. MMMMMM Nice and hearty.


☆☆☆☆☆ 0 votes

30 Min
1 Hr 30 Min
Stove Top


  • 2 Tbsp
    butter, unsalted
  • 2 Tbsp
    olive oil
  • 1/2
    onions, vidalia, diced
  • 2 slice
    bacon, diced
  • 3 c
    beef broth
  • 1 c
  • 4 c
    shitake mushrooms, diced
  • 2 c
  • 3-4 c
    whole milk
  • ·
    salt & pepper to taste

How to Make Mushroom Barley Soup


  1. Melt butter in the bottom of a large pan. Add olive oil, bacon and onions. Sauté until onions are soft.
  2. Add beef broth and barley. Bring to a boil, then turn down the heat and simmer until the liquid is absorbed, about 30 minutes. Check and stir a few times.
  3. Add cream, 2 cups of milk and the mushrooms. (You can use any mushrooms you like.) Add salt and pepper to taste. Stir and simmer 20 minutes. Add more milk if necessary to make your desired consistency.
  4. ** If you wanted to you could leave a few mushroom whole. When they are tender, you could remove them, puree and add back into the soup. Or use an immersion blender a bit.

Printable Recipe Card

About Mushroom Barley Soup

Course/Dish: Cream Soups
Main Ingredient: Rice/Grains
Regional Style: American

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