What is it about them? Whether they’re sautéed in butter, piled onto pizza, or shoveled into pasta, pie, or soup, I never think to myself, “Man, there are too many mushrooms.”
So you won’t be surprised that I’ve called for a pound and a half of them in this soup, along with hearty portions of vegetables and barley. Then, to make it a satisfying one dish meal, you’ll stir in a generous amount of brie which will melt into creamy perfection.
If you’re wiped out from a long day at work or just want a quick and hearty meal, this is a great choice. You’ll spend about 15 minutes preparing it, and then let it simmer away for about an hour while you sip a glass of wine or a cup of tea.
Mushroom Barley and Brie Soup
I used a mixture of mushroom and chicken broth, but you can use one or the other if you prefer.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Main Course, Soup
Servings: 8 people
Ingredients
- 1 tablespoon olive oil
- 2 large shallots coarsely chopped
- 4 cloves garlic chopped
- 2 carrots diced
- 2 celery ribs diced
- 1 cup pearled barley
- 1/2 cup dry white wine
- 1 1/2 pounds mushrooms
- 2 teaspoons fresh thyme leaves
- 1 teaspoon finely ground white pepper
- 4 cups mushroom broth
- 4 cups chicken stock
- 6 ounces brie rind removed and cut into small chunks
- salt and freshly ground black pepper to taste
Instructions
- Heat olive oil in a soup pot over medium heat. Add shallots, garlic, carrots and celery; cook and stir 2 minutes. Add barley and white wine; cook and stir 2 minutes more. Add mushrooms, thyme, pepper, broth and stock. Bring to boil and reduce heat; simmer 50 minutes.
- When barley and vegetables are tender, stir in brie. Cook and stir until brie has melted in to soup. Season to taste with salt and freshly ground black pepper and serve.
Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.
Sharon says
November 17, 2016 at 2:00 pmWhere do you find mushroom broth? Dumb question ,I know!
Marissa says
November 17, 2016 at 2:12 pmHi Sharon, that’s not a dumb question at all! I usually buy the Pacific brand (boxed broth) which I think most grocery stores carry. You can also make your own – here is a recipe from Chowhound.
Kristi says
December 15, 2014 at 6:43 amWow oh wow Marissa! This looks like an amazing soup that I would absolutely LOVE to try. Pinned!
Joanne says
December 14, 2014 at 8:06 amI’m sorry, did you say BRIE?! Be still, my heart. What a perfect soup!
Marissa says
December 14, 2014 at 10:02 amYou crack me up, Joanne! 😉
Maureen | Orgasmic Chef says
December 14, 2014 at 3:38 amI love mushrooms and barley soup is a favorite but brie in soup is new to me. What an exciting combination!
Marissa says
December 14, 2014 at 10:02 amThanks, Maureen. This is the first time I’ve tried using it in soup and it’s a keeper!
Faith (An Edible Mosaic) says
December 12, 2014 at 3:37 amThis is right up my alley because I am a huge mushroom-lover too! Especially paired with barley…what a delicious combo. And the brie was a brilliant addition! Lovely soup!
Marissa says
December 12, 2014 at 8:46 amThank, Faith!
Lorraine @ Not Quite Nigella says
December 11, 2014 at 9:54 pmAnother big mushroom lover here too! Can you believe that there are people that don’t like them? Clearly they’ve never tasted your soup! 😀
Marissa says
December 12, 2014 at 8:45 amOh yeah, I forgot there are people who don’t like them. 😉
Eileen says
December 11, 2014 at 8:09 pmMushrooms are definitely the best! I cannot get enough. 🙂 The brie in this soup must make it so rich and amazing too.
Marissa says
December 12, 2014 at 8:45 amHi Eileen! Yes, the brie melts in and makes the whole soup just the right amount of creamy…
Kevin | keviniscooking says
December 11, 2014 at 5:36 pmFunny how our taste buds change over time because there was a day I didn’t enjoy mushrooms at all. Nowadays I find them and other vegetables quite pleasing and this soup looks fantastic. I am a big fan of barley and with the stirred in brie pieces – wow!
Marissa says
December 12, 2014 at 8:44 amThanks, Kevin. Yes, love the brie! 😉
Lyubomira says
December 11, 2014 at 5:19 pmYou got my favorite stuff in this soup-mushroos, brie and wine! I can’t wait to try it! It is very different from the boring barley soups I’ve been seeing everywhere 🙂 Pinned!
Marissa says
December 12, 2014 at 8:44 amThank you, Lyubomira!
hapanom says
December 11, 2014 at 2:04 pmMushrooms, barley, brie….oh my! I love the ingredients in this recipe! It sounds like the perfect soup on a cold day!
Marissa says
December 11, 2014 at 2:12 pmYes! Perfect for a cold day (like today!)
Sherry from sherryspickings says
December 11, 2014 at 12:24 pmThis sounds just delicious. Yep I agree. You can never have too many mushies! I adore barley too so this is definitely a keeper.
Marissa says
December 11, 2014 at 12:40 pmThanks so much, Sherry!
nagimaehashi says
December 11, 2014 at 12:21 pmI swear, you are the only person who could post a barley soup recipe and make me want to make it!! It doesn’t usually press my buttons, but I know that yours will be well seasoned and flavoured, and I was right!! It’s the white wine, isn’t it? So many people forget that a splash of white wine can make such a different to soups, risottos, seared things – I love it!
Marissa says
December 11, 2014 at 12:39 pmThank you, Nagi! Absolutely, the white wine makes all the difference in so many thing…
Shashi Runninsrilankan says
December 11, 2014 at 9:26 amI don’t think I’ve ever thought that there were too many mushrooms either…I didn’t really think about it till you mentioned it! Love how hearty this soup sounds and looks filled with all those veggies!!
Marissa says
December 11, 2014 at 12:39 pmNever enough, right? 😉