Cream of Wild Mushroom and Barley Soup

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  • Level: Easy
  • Total: 1 hr 20 min
  • Active: 25 min
  • Yield: 6 servings
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1/4 cup extra-virgin olive oil

1 medium red onion, finely chopped

2 cloves garlic, minced

Kosher salt and freshly ground black pepper

5 cups thinly sliced cremini mushrooms

2 tablespoons finely chopped fresh rosemary

1/4 cup unbleached, nonbromated flour

1/2 cup dry red wine

4 cups beef stock or chicken stock

1 cup pearled barley

1 cup unsweetened oat milk

Fresh dill, for garnish


  1. Place a large heavy-bottomed Dutch oven over medium heat. Add the olive oil and heat to shimmering, then add the onion, garlic, and a pinch of salt. Cook until aromatic and just starting to soften, about 2 minutes.
  2. Add the mushrooms and rosemary and cook, stirring occasionally, until the mushrooms have given up most of their liquid and are beginning to brown, about 5 minutes.
  3. Add the flour and cook for 1 minute, stirring constantly. Add the red wine and stock to deglaze the pan, scraping with a wooden spoon to loosen the browned bits on the bottom. Bring to a boil and then reduce the heat to medium-low to maintain a gentle simmer. Add the barley and cook, stirring occasionally, until it's tender, about 1 hour.
  4. Stir in the oat milk. Taste and add salt and pepper if needed. Garnish with dill and serve.