Quick & Easy Mushroom Barley Soup
Simple to make, filling, and loaded with veggies, this Quick & Easy Mushroom Barley Soup is a go-to weeknight meal that is warm and satisfying.
Servings 4
Ingredients
- 2 tbsp. unsalted butter
- 1 1/2 c. sliced fresh mushrooms
- 1/2 c. chopped yellow onion
- 1/2 c. sliced frozen carrots
- 2 c. chicken broth
- 3/4 c. quick-cooking barley
- 2 tbsp. all-purpose flour
- 4 c. milk
- 1 1/2 tsp. salt
- 1/2 tsp. pepper
- 1 tsp. garlic powder
Instructions
- In a large saucepan, melt butter over medium-high heat.
- Add mushrooms and onion, cooking until they are soft and golden.
- Add carrots, chicken broth, and barley.
- Bring to a boil, reduce heat, and simmer for about 15 minutes, or until barley is tender.
- In a medium bowl, whisk together flour, milk, salt, pepper, and garlic powder.
- Whisk into the saucepan.
- Return to a simmer, and cook for about 1 minute, or until thick. Watch closely, it will thicken fast!
- Serve hot.