This Cream of Mushroom Soup with Barley delivers comfort and nutrition in one satisfying bowl. It’s rich, earthy, and full of creamy goodness while being loaded with fiber, plant-based protein, and anti-inflammatory nutrients. The nutty chew of barley complements the tender mushrooms, creating a velvety texture you’ll adore.

We developed this recipe to give you all the indulgent flavors of traditional creamy soups without the heavy ingredients. After testing multiple variations, we created a version that’s healthy yet indulgent, making it perfect for weeknight dinners, meal prep, or as a soul-warming appetizer on chilly days. Let’s dive into everything that makes this soup a nutritious delight.

Why This Cream of Mushroom Soup with Barley Is Good for You

Rich in fiber: Barley adds a natural source of fiber, aiding digestion and keeping you full longer.
Low in fat: We swapped heavy cream for reduced-fat sour cream, keeping this meal light without sacrificing creaminess.
Packed with vitamins: Mushrooms are loaded with B vitamins and antioxidants that support your immune system.
Adaptable to dietary needs: This soup is naturally vegetarian and can easily be made vegan with a few swaps.
Boosts heart health: Sage lends its anti-inflammatory properties while sherry adds depth without excess calories.

Wholesome Ingredients for This Cream of Mushroom Soup with Barley

High-quality, nutrient-packed ingredients make all the difference in this easy mushroom barley soup recipe. Here are the ones that shine:

Pearl Barley: This whole grain is a powerhouse of fiber and adds a delightful chew to the soup. For a gluten-free option, try quinoa or wild rice.
Mushrooms: A mix of fresh white mushrooms and dried porcinis delivers bold, umami depth. Look for firm, fresh mushrooms with no slimy spots.
Reduced-Sodium Broth: Opt for mushroom broth if you want to keep things vegetarian. It infuses the soup with extra earthiness while controlling sodium levels.
Dry Sherry: This wine adds a subtle sweetness and richness. Skip cooking sherry – instead, use dry sherry from your local wine store for the best flavor.

Cream of Mushroom Soup with Barley Recipe Details

Servings: 4 servings, about 1 3/4 cups each
Cook Time: 50 minutes
Total Time: 1 hour 15 minutes

Cream of Mushroom Soup with Barley Ingredients

½ cup pearl barley
4 1/2 cups reduced-sodium chicken broth or mushroom broth, divided
1 ounce dried porcini mushrooms
2 cups boiling water
2 teaspoons butter
1 tablespoon extra-virgin olive oil
1 cup minced shallots (about 4 medium)
8 cups sliced white mushrooms (about 20 ounces)
2 stalks celery, finely chopped
1 tablespoon minced fresh sage or 1 teaspoon dried
½ teaspoon salt
½ teaspoon freshly ground pepper
2 tablespoons all-purpose flour
1 cup dry sherry
½ cup reduced-fat sour cream
¼ cup minced fresh chives

How to Make Cream of Mushroom Soup with Barley

In a small saucepan, bring the barley and 1 1/2 cups broth to a boil. Cover, reduce heat to low, and simmer for 30-35 minutes until tender.
Place the dried porcini mushrooms in a bowl and pour over 2 cups boiling water. Let soak for 20 minutes, then strain through a paper towel-lined sieve, reserving the liquid. Chop the soaked mushrooms finely.
Heat butter and olive oil in a Dutch oven over medium-high heat. Add shallots and sauté for 2 minutes until soft, then stir in white mushrooms and cook for 8-10 minutes, stirring often, until golden brown.
Stir in the chopped porcini mushrooms, celery, sage, salt, and pepper. Cook until the celery begins to soften, about 3 minutes. Sprinkle in flour, stirring constantly for 1 minute to coat the vegetables.
Pour in the sherry, stirring until mostly evaporated. Add the reserved porcini liquid and remaining 3 cups broth, then bring to a boil. Reduce heat to simmer and cook for 18-22 minutes until the soup thickens.
Stir in the cooked barley and continue cooking for 5 minutes until heated through. Remove from heat and mix in sour cream. Garnish with minced chives and serve warm.

How to Customize This Cream of Mushroom Soup with Barley for Your Diet

Vegan: Replace butter with olive oil and use unsweetened coconut cream instead of sour cream.
Gluten-Free: Swap pearl barley for wild rice or quinoa and use gluten-free flour as a thickener.
Keto-Friendly: Substitute barley with cauliflower rice and omit flour to reduce carbs.
Nut-Free: This recipe is naturally nut-free, as is!
Lower Calorie: Reduce the olive oil to 1/2 tablespoon and replace sour cream with plain Greek yogurt.

Our Team’s Tips for the Best Cream of Mushroom Soup with Barley

Prep Ahead: Cook the barley and soak porcini mushrooms in advance to save time on busy nights.
Batch Cooking: Double the recipe and freeze individual portions for quick meals later.
Store Properly: Refrigerate leftovers for up to 3 days or freeze for up to 3 months. Reheat gently to maintain creaminess.
Don’t Skip Sautéing: Take your time browning the mushrooms – it’s worth it for that deep, nutty flavor.
Choose Quality Sherry: Good dry sherry elevates the flavors without overpowering the dish.

Cream of Mushroom Soup with Barley FAQs

Can I make this ahead of time?

Yes! You can prepare the soup base up to Step 4 and refrigerate it separately from the cooked barley. Combine and reheat when ready to serve.

Can I use a different type of mushroom?

Absolutely – cremini, baby bella, or even portobellos will work well in this homemade cream of mushroom soup.

Is this recipe vegan?

Not as written, but simple swaps like coconut cream and olive oil can make it vegan.

What’s a good substitute for sherry?

Dry white wine or low-sodium vegetable stock can provide a similar depth of flavor.

This Cream of Mushroom Soup with Barley is a recipe where comfort meets nutrition. Whether you’re craving cozy winter flavors or a hearty plant-powered meal, this dish delivers. What’s your favorite way to enjoy mushroom barley soup? Let us know in the comments!