Quick Mushroom Barley Soup Recipe
Quick Mushroom Barley Soup Recipe photo by Taste of Home
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Quick Mushroom Barley Soup Recipe

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I surprised my mother with a visit some years ago, and she was preparing this soup when I walked in. It was so wonderful that I asked for the recipe, and I’ve been fixing it ever since. —Edie Irwin, Cornwall, New York
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 1 tablespoon olive oil
  • 1 cup sliced fresh mushrooms
  • 1/2 cup chopped carrot
  • 1/3 cup chopped onion
  • 2 cups water
  • 3/4 cup quick-cooking barley
  • 2 tablespoons all-purpose flour
  • 3 cups whole milk
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon pepper

Nutritional Facts

1 cup: 196 calories, 7g fat (3g saturated fat), 12mg cholesterol, 654mg sodium, 27g carbohydrate (7g sugars, 5g fiber), 8g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 whole milk, 1/2 fat.


  1. In a large saucepan, heat oil over medium heat. Add mushrooms, carrot and onion; cook and stir 5-6 minutes or until tender. Add water and barley. Bring to a boil. Reduce heat; simmer, uncovered, 12-15 minutes or until barley is tender.
  2. In a small bowl, mix flour, milk, salt and pepper until smooth; stir into soup. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Yield: 6 servings.
Originally published as Quick Mushroom Barley Soup in Taste of Home December 2015, p24

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Susie77 User ID: 98373 263348
Reviewed Mar. 11, 2017

"Great basic recipe that I've made twice. Changed it up the second time with two types of mushrooms -- baby portobellos and buttons. I also added fresh dill and thyme from our garden (no reason we can't use dried as well, right?)."

rwingmom User ID: 8849133 247740
Reviewed May. 1, 2016

"I love this soup!!! In answer to other comments, if you need more flavor by all means add more salt or herbs. I thought it was delicious and I added a little extra salt to my bowl. I also used canned mushrooms which also worked. That liquid was part of the 2 cups of water."

kitchenmaid User ID: 62335 244390
Reviewed Feb. 24, 2016

"Very good and quick and easy. Will make again."

rjbeery75 User ID: 2114826 239313
Reviewed Dec. 13, 2015

"I used 2 cups of mushrooms according to a suggestion and added thyme. It was great!"

rwippel User ID: 4262008 238701
Reviewed Dec. 3, 2015

"This soup is lacking in flavor. It needs some kind of seasoning. Also I couldn't find quick cooking barley so I used regular and cooked it longer."

i_like_pie User ID: 1201160 238558
Reviewed Dec. 1, 2015

"I enjoyed this soup for something different, especially since I really like barley. Like other reviewers, I also had to use regular barley (precooked), and I just added it without any extra water. I also used fat free milk and believe the flavor was not impaired. I do think it needs some kind of additional spice. I will try the thyme as suggested."

interpretermom User ID: 3118724 237809
Reviewed Nov. 21, 2015

"I thought this lacked flavor. The only seasoning was the salt and pepper. My family ate it but no one was impressed."

ephelan80 User ID: 155608 237297
Reviewed Nov. 13, 2015

"This soup is delicious and very hearty. I used 1 1/2 cups of mushrooms and fat free milk in place of whole milk. I also eliminated the salt for health reasons and added some onion powder and a little MSG. Unlike the other reviewers I was able to find the quick cooking barley which absorbed nearly all the water, so if you have to precook regular barley I recommended eliminating the water from the recipe. The leftovers got very thick and could have used a little extra milk to thin it out, but I didn't add any because I like it thick. This recipe will definitely go into the regular rotation, although next time I plan to use 2 cups of mushrooms to increase the mushroom flavor."

cmb1940 User ID: 1028862 236938
Reviewed Nov. 8, 2015

"Very good. I had no luck finding quick cooking barley so I pre-cooked regular pearl barley. I thought it was a little bland so I sprinkled a little thyme on it to see if that would make a difference. It did. Good for a cold winter's day. Hearty and filling."

bake4all User ID: 2167240 236351
Reviewed Nov. 4, 2015

"Delicious! I used regular pearl barley (not quick-cooking), so I pre-cooked it & used less water, but otherwise followed the recipe. Very hearty & filling - a new favorite!"

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