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    Recipes » Soup

    Mushroom Barley and Brie Soup

    Published: Dec 11, 2014 · Modified: Aug 28, 2017 by Marissa Stevens · 25 Comments

    This post may contain affiliate links.

    Jump to Recipe

    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."

    Mushroom-Barley-and-Brie-Soup

    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.

    And if you love this soup, try this Mushroom Barley Soup too - a simple set-it-and-forget-it slow cooker recipe.

    Mushroom Barley and Brie Soup

    Marissa Stevens
    I used a mixture of mushroom and chicken broth, but you can use one or the other if you prefer.
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 1 hr
    Total Time 1 hr 10 mins
    Course Main Course, Soup
    Servings 8 people
    Calories 270 kcal

    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
    • ½ cup dry white wine
    • 1 ½ 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.

    Nutrition

    Calories: 270kcalCarbohydrates: 32gProtein: 13gFat: 10gSaturated Fat: 4gCholesterol: 25mgSodium: 802mgPotassium: 614mgFiber: 6gSugar: 6gVitamin A: 3002IUVitamin C: 5mgCalcium: 71mgIron: 2mg
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.

    More Soup Recipes

    • Turkey and Rice Soup
    • Turkey Pot Pie Soup
    • Vegetarian French Onion Soup
    • Tomato Bisque

    Reader Interactions

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      Recipe Rating




    1. Sharon says

      November 17, 2016 at 2:00 pm

      Where do you find mushroom broth? Dumb question ,I know!

      Reply
      • Marissa says

        November 17, 2016 at 2:12 pm

        Hi 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.

        Reply
    2. Kristi says

      December 15, 2014 at 6:43 am

      Wow oh wow Marissa! This looks like an amazing soup that I would absolutely LOVE to try. Pinned!

      Reply
    3. Joanne says

      December 14, 2014 at 8:06 am

      I'm sorry, did you say BRIE?! Be still, my heart. What a perfect soup!

      Reply
      • Marissa says

        December 14, 2014 at 10:02 am

        You crack me up, Joanne! 😉

        Reply
    4. Maureen | Orgasmic Chef says

      December 14, 2014 at 3:38 am

      I love mushrooms and barley soup is a favorite but brie in soup is new to me. What an exciting combination!

      Reply
      • Marissa says

        December 14, 2014 at 10:02 am

        Thanks, Maureen. This is the first time I've tried using it in soup and it's a keeper!

        Reply
    5. Faith (An Edible Mosaic) says

      December 12, 2014 at 3:37 am

      This 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!

      Reply
      • Marissa says

        December 12, 2014 at 8:46 am

        Thank, Faith!

        Reply
    6. Lorraine @ Not Quite Nigella says

      December 11, 2014 at 9:54 pm

      Another big mushroom lover here too! Can you believe that there are people that don't like them? Clearly they've never tasted your soup! 😀

      Reply
      • Marissa says

        December 12, 2014 at 8:45 am

        Oh yeah, I forgot there are people who don't like them. 😉

        Reply
    7. Eileen says

      December 11, 2014 at 8:09 pm

      Mushrooms are definitely the best! I cannot get enough. 🙂 The brie in this soup must make it so rich and amazing too.

      Reply
      • Marissa says

        December 12, 2014 at 8:45 am

        Hi Eileen! Yes, the brie melts in and makes the whole soup just the right amount of creamy...

        Reply
    8. Kevin | keviniscooking says

      December 11, 2014 at 5:36 pm

      Funny 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!

      Reply
      • Marissa says

        December 12, 2014 at 8:44 am

        Thanks, Kevin. Yes, love the brie! 😉

        Reply
    9. Lyubomira says

      December 11, 2014 at 5:19 pm

      You 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!

      Reply
      • Marissa says

        December 12, 2014 at 8:44 am

        Thank you, Lyubomira!

        Reply
    10. hapanom says

      December 11, 2014 at 2:04 pm

      Mushrooms, barley, brie….oh my! I love the ingredients in this recipe! It sounds like the perfect soup on a cold day!

      Reply
      • Marissa says

        December 11, 2014 at 2:12 pm

        Yes! Perfect for a cold day (like today!)

        Reply
    11. Sherry from sherryspickings says

      December 11, 2014 at 12:24 pm

      This sounds just delicious. Yep I agree. You can never have too many mushies! I adore barley too so this is definitely a keeper.

      Reply
      • Marissa says

        December 11, 2014 at 12:40 pm

        Thanks so much, Sherry!

        Reply
    12. nagimaehashi says

      December 11, 2014 at 12:21 pm

      I 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!

      Reply
      • Marissa says

        December 11, 2014 at 12:39 pm

        Thank you, Nagi! Absolutely, the white wine makes all the difference in so many thing...

        Reply
    13. Shashi Runninsrilankan says

      December 11, 2014 at 9:26 am

      I 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!!

      Reply
      • Marissa says

        December 11, 2014 at 12:39 pm

        Never enough, right? 😉

        Reply

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