Groundhog Day has spoken, and Phil’s prediction is official: six more weeks of winter are heading our way! But don’t let that news send a shiver down your spine – instead, grab a ladle and warm up with a soul-hugging bowl of Creamy Mushroom, Barley, and Kale Soup.
A steaming pot of this rich, hearty soup simmering on the stove will fill your kitchen with comforting aromas. It’s packed with meaty mushrooms, nutty barley, and vibrant kale, all swirled together in a creamy broth that’s somehow both indulgent and light.
This soup recipe is a one-pot wonder that’s vegetarian-friendly, endlessly customizable, and so simple to make! Whether you’re craving a bowl of pure comfort, or adding to your winter survival strategy, this soup has got your back.
Ingredients: Your Cozy Soup Arsenal
Before we dive into soup-making magic, let’s talk about the star players in this winter-fighting recipe.
Veggie Base
- Olive oil for that silky sauté
- Yellow onion for a sweet, aromatic foundation
- Carrots and celery for classic soup depth and crunch
Mushroom Magic
- A dreamy blend of cremini, shiitake, and oyster mushrooms – think earthy, meaty, and totally luxurious, but the combo is totally up to you
- Garlic to add a punch of flavor
Liquid Love
- Vegetable broth (or chicken broth for non-vegetarians)
- Optional dry sherry for a sophisticated flavor twist
- Evaporated milk (or coconut milk for a vegan version) to create that creamy, dreamy texture
Hearty Helpers
- Pearl barley for nutty, chewy goodness
- Fresh thyme and bay leaves to infuse herbal magic
- Lacinato kale for a nutrient-packed green boost
Feel free to play around with your herb and spice combinations. Consider adding flavor punches like turmeric, red pepper flakes, or rosemary to give this soup your personal touch.
Soup-Making Magic: Your Step-by-Step Adventure
Step 1: Veggie Warm-Up – Start by heating olive oil in a big pot. Toss in those diced onions, carrots, and celery, and let them soften for about 5-7 minutes.
Step 2: Mushroom Moment – Time to bring in the star of the show – those beautiful mushrooms! Add them with minced garlic, and season with a generous pinch of sea salt and black pepper. Let them sizzle and release their liquid; cook them down for about 10-12 minutes.
Step 3: Optional Flavor Boost – Feeling fancy? Splash in some dry sherry and let it bubble away for 2-3 minutes, concentrating all those incredible flavors.
Step 4: Barley and Broth – Pour in the vegetable broth, toss in those thyme sprigs and bay leaves, and add the pearl barley. Bring everything to a boil, then dial back the heat and let it simmer. Give it about 30 minutes until the barley is tender.
Step 5: Creamy Kale Finale – Stir in the milk and kale, letting them mingle for about 5 minutes. You want that kale to soften and wilt but remain vibrantly green – a burst of color in your cozy soup!
Step 6: The Finishing Touch – Pull out the thyme sprigs and bay leaves. Give it a final taste and season with salt and pepper until it’s just right.
Pro Tip: This soup freezes beautifully, so make a big batch and thank yourself later! One thing to keep in mind…the barley will continue to absorb liquid and create a thick, chunky soup. You can add more broth when you reheat the soup if you prefer a thinner texture.
Winter might be hanging around, but now you’ve got another cozy comfort weapon in your recipe arsenal. This Creamy Mushroom, Barley, and Kale Soup is your delicious defense against six more weeks of chilly winter days. (Thanks, Phil.)
Grab a ladle, fill your favorite bowl, and savor every spoonful. Comfort is always just a simmer away!
Linda Feller has been a Plan to Eat superfan since 2013 and will gush about the app with anyone who expresses the least bit of interest. She is a recipe developer, food photographer and the gal behind Sip + Sanity, recipes for entertaining and celebrating.
FB | Instagram | Pinterest: @sipandsanity
Creamy Mushroom, Barley & Kale Soup
Feel free to add other spices and fresh or dried herbs to customize this soup: turmeric, cumin or paprika; red pepper flakes or calabrian chili; sage, rosemary, or herbes de provence.
Source: Sip + Sanity | Linda Feller for Plan to Eat
Course: Soup
Prep Time: 20 min
Cook Time: 50 min
Total Time: 1 hr 10 min
Yield: 6 to 8 servings
Serves:
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion diced
- 2 carrots diced
- 2 celery stalks diced
- 1.5 lbs mixed mushrooms (cremini, shiitake, oyster) sliced
- 4 cloves garlic minced
- sea salt and black pepper
- 1⁄3 cup dry sherry (optional)
- 1 cup pearl barley rinsed
- 8 cups vegetable broth (or chicken broth; I recommend low-sodium)
- 3 sprigs fresh thyme
- 2 bay leaves
- 1 cup evaporated milk (may also use: half-and-half or full-fat coconut milk)
- 1 bunch lacinato kale center stems removed; leaves chopped into bite size pieces
Directions
- Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery. Cook until softened, about 5-7 minutes. Add mushrooms and garlic. Season with sea salt and black pepper. Cook until mushrooms release their liquid and begin to brown, about 10-12 minutes. If using sherry, add it now and cook until mostly evaporated, about 2-3 minutes. Add barley, vegetable broth, thyme sprigs, and bay leaves. Bring to a boil, then reduce heat and simmer for about 30 minutes or until barley is tender. Stir in the milk and kale. Simmer for another 5 minutes until kale is wilted but still bright green. Remove thyme sprigs and bay leaves. Season with salt and pepper to taste.
Amount Per Serving (6)
- Calories: 228
- Protein: 11 g
- Sugar: 10 g
- Carbohydrate: 27 g
- Fat: 11 g
- Saturated Fat: 3 g
- Cholesterol: 12 mg
- Sodium: 1202 mg
- Fiber: 4 g
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