This sophisticated take on creamy mushroom soup is rich with earthy porcini mushrooms and has the added goodness of whole-grain barley. Source: EatingWell Soups Special Issue April 2016

Jessie Price
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring barley and 1 1/2 cups broth to a boil in a small saucepan over high heat. Cover, reduce heat to low and simmer until tender, 30 to 35 minutes.

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  • Meanwhile, combine porcinis and boiling water in a medium bowl and soak until softened, about 20 minutes. Line a sieve with paper towels, set it over a bowl and pour in mushrooms and soaking liquid. Reserve the soaking liquid. Transfer the mushrooms to a cutting board and finely chop.

  • Heat butter and oil in a Dutch oven over medium-high heat. Add shallots and cook, stirring often, until softened, about 2 minutes. Add white mushrooms and cook, stirring often, until they start to brown, 8 to 10 minutes. Add the porcinis, celery, sage, salt and pepper and cook, stirring often, until beginning to soften, about 3 minutes. Sprinkle flour over the vegetables and cook, stirring, until the flour is incorporated, about 1 minute. Add sherry and cook, stirring, until most of the sherry has evaporated, about 1 minute.

  • Add the soaking liquid and the remaining 3 cups broth; increase heat to high and bring to a boil. Reduce heat and simmer, stirring occasionally, until the soup has thickened, 18 to 22 minutes.

  • Add the cooked barley and continue cooking, stirring occasionally, until heated through, about 5 minutes more. Stir in sour cream until incorporated. Garnish with chives.

Tips

Make Ahead Tip: Prepare soup through Step 4. Cover and refrigerate the soup and cooked barley separately for up to 3 days. To serve, combine (Step 5) and reheat.

Shopping tip: Look for mushroom broth in aseptic containers in well-stocked supermarkets or natural-foods stores.

Ingredient note: Sherry is a type of fortified wine originally from southern Spain. Don't use the “cooking sherry” sold in many supermarkets--it can be surprisingly high in sodium. Instead, purchase dry sherry that's sold with other fortified wines in your wine or liquor store.

Nutrition Facts

368 calories; 11.6 g total fat; 4.6 g saturated fat; 17 mg cholesterol; 437 mg sodium. 1045 mg potassium; 43.8 g carbohydrates; 7.9 g fiber; 5 g sugar; 16.8 g protein; 885 IU vitamin a iu; 9 mg vitamin c; 58 mcg folate; 92 mg calcium; 4 mg iron; 58 mg magnesium;

Reviews (31)

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31 Ratings
  • 5 star values: 25
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
01/25/2020
Outstanding soup. The porcini and sherry really make it taste great. Read More
Rating: 5 stars
10/24/2018
Wow! This soup was the best mushroom soup I have ever made. I used Wondra flour as some said 2 T wasn't enough. Wondra did the trick with just 2 T. Also used vegetable stock. Very filling. Leftovers great added more vege stock as it was quite thick. As others suggested added garlic 2 large cloves minced (or pressed) with the shallots. Made 6 servings for us. Read More
Rating: 5 stars
04/12/2017
Substituted barley for rice; left out salt. This is a wonderful recipe. It's great to serve very hot with some whole grain toast to dip and eat when you're waiting for it to cool off. I have a passion for soup some say it's a fetish I say they're crazy (but accurate in their observation). I have this fine appreciation for a good soup and I declare that this is a good soup. Top notch. I had three bowls and felt very full all while being in a reasonable calorie range. 5/5 You can't add enough chives. Read More
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Rating: 4 stars
01/05/2017
This soup was excellent. My grocer was out of porcini so I used dried shiitake instead. I also usd mushroom broth instead of chicken and fresh sage instead of dry. The soup was a little thin but I didn't mind at all because the flavor was wonderful. Also I'm used to soups being that way as I am Mexican and most mexican soups are not thick. Read More
Rating: 4 stars
02/16/2016
Great Meatless Soup I thought this soup was pretty good. I added additional flour because it didn't thicken up. Also I added garlic and Italian seasoning. All in all it was awesome. Pros: Filling tasty Cons: Recipe needs to increase the amount flour for thickness Read More
Rating: 4 stars
02/16/2016
I thought this soup was pretty good. I added additional flour because it didn't thicken up. Also I added garlic and Italian seasoning. All in all it was awesome. Read More
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Rating: 5 stars
12/13/2014
Super Mushroom Soup Loved this soup as did my husband! The dry sherry dried porcini mushroom and the soaking juice added a sophisticated wonderful dimension to the average mushroom soup recipe. And it's healthy as an added bonus! This is a keeper recipe. (Note to previous reviewer: I also used only 2 tablespoons flour and it seemed to work. Maybe there was too much liquid in the vegetables when you added the flour?) Pros: Perfect for a gloomy cold day Cons: No cons Read More
Rating: 1 stars
02/21/2014
Too runny Followed this recipe to a T. I had my doubts that 2 tablespoons of flour would be enough to thicken approximately 6 total cups of liquid. I was right. My soup looked like runny gravy. It tasted really good but had zero appeal in the looks department. If I had to guess I'd say this needs about 1/4 cup flour to thicken properly. Pros: Porcinis add a nice deep flavor Cons: Not enough flour/thickening agent Read More
Rating: 4 stars
11/19/2013
Loved It Absolutely loved this. Didnt use porcini as fresh mushrooms are cheap at the moment. I did make my own stock which took extra time but totally worth it. The barley was really good with the mushrooms Pros: Tasty Cons: Takes time Read More
Rating: 2 stars
10/29/2013
I had high expectations for this but it was just okay. It didn't thicken for me and wasn't as flavorful as I had hoped it would be. I tried the Sour Cream Mushroom Soup also on this website and I thought it was quite a bit better a lot easier and less costly. I'm not saying it's bad but I just wish I didn't have all of this to eat by myself. Read More
Rating: 5 stars
03/16/2013
Delicious savory and simple! Absolutely delicious! I didn't have the specialty dried mushrooms or the sherry but it was still fantastic pared down to its essence. I substituted vegetable broth dried thyme for the sage and used half onion/half shallots and used plain old white button mushrooms. I even threw the barley in with the broth; the separate steps no doubt add flavor but I didn't have the time. Still wonderful. I think it will be a good early spring soup -- even though it's hearty it's not too heavy. Make this soup! Read More
Rating: 5 stars
11/30/2012
In a word...YUM! Fantastic hearty and thoroughly yummy soup. It was a hit at Thanksgiving and I'm ready for another batch. For a gal who doesn't really cook this soup won me over. All the chopping was worth the end result. Read More
Rating: 5 stars
11/13/2012
Best soup I've ever had. So I love mushrooms and have been on the lookout for a delicious mushroom soup that's thick and creamy with a depth of flavor. I found this one and thought I'd try it out. This soup is literally my favorite soup I have ever had. The sherry adds this wonderful unique flavor and the barley and whole mushrooms give it an amazing texture. I made a vegan version in which I used a 1/4 cup of coconut cream (the stuff from the top of a coconut milk can) at the end instead of sour cream. It was amazing and gave it the perfect amount of creaminess (no coconut taste whatsoever). I also used portabellas and brown crimini mushrooms instead of white mushrooms. I used mushroom broth and skipped the butter for sauteing (just used olive oil)--I added garlic as well. I just about died and went to heaven when I tried it. If you're a mushroom lover you need to try making this soup! It's a little time-consuming but fairly easy. I've made it twice so far (I used dried shitake mushrooms for second batch and it was delicious as well) and anticipate that it'll become a regular on my dinner table. It also keeps really well (I almost think it's better the next day because it thickens). Enjoy! Pros: Delicious easy Cons: A little bit time-consuming Read More
Rating: 5 stars
04/12/2012
Guest Worthy Soup! This is my go to mushroom soup. So much flavor tastes so creamy yet its filling and healthy! I would gladly serve this to company it's really that good. I've made the recipe many times now and this last time I substituted the cheap grocery cooking sherry because I had almost a full bottle left over and it worked fine although i like my salt. Pros: Great depth of flavor for little work. Cons: A bit expensive Read More
Rating: 5 stars
10/31/2011
I love cream of mushroom soup but not the canned variety. This one was a restaurant style one and very delicious! Read More
Rating: 5 stars
10/30/2011
I would like to know of something I can substitute for the sherry. I am a recovering alcoholic and do not cook with any alcohol. Thanks. The recipe sounds wonderful. I too am a huge fan of cream of mushroom soup but not canned. Read More
Rating: 5 stars
10/30/2011
I agree with the other comment - canned mushroom soup is NOT for me. This soup has the awesome chewiness of barley and the delicious subtle earthy-ness of mushrooms. The effort was more than worth it. seeking out a bottle of sherry is a MUST. Heavenly. Read More
Rating: 5 stars
10/30/2011
WOW!! This is an amazing soup! So flavorful and rich. Serve with a crusty loaf of bread and you won't be disappointed. To respond to the reader's comment about subbing something for the sherry I'd just throw in a little chicken stock (a couple glugs from the box of stock) then continue on with the recipe. Read More
Rating: 5 stars
10/30/2011
I've made this twice - but far enough apart that I forgot what the problem was the first time. The soup didn't thicken for me and when I added the sour cream it curdled. Not enough flour and soup too hot? I've got leftovers so maybe I'll reheat with some roux and try a little 1/2 1/2 for creaminess. Otherwise this is a mushroom lovers dream. Read More
Rating: 5 stars
10/30/2011
If your sour cream is curdling try putting in a bowl and add some of the hot broth to it a little at a time about a tablespoon. This give the sour cream a chance to warm up. I've seen this technique used on many cooking shows Read More
Rating: 5 stars
10/30/2011
I love this soup I have made it a couple of times without the sherry or dried mushrooms. I just add a few more white mushrooms to the mix. This is a great winter dish very satisfying. Read More
Rating: 5 stars
10/30/2011
I LOVE LOVE LOVE this soup. It is very flavorful and filling. Everyone in;my family enjoys it and my co-workers ask for the recipe when I am reheating for lunches. Some crusty bread makes a perfect dinner partner for this meal. Read More
Rating: 5 stars
10/30/2011
Since I do not care for porcini mushrooms I overlooked this recipe until a friend made it for us using shitake mushrooms in place of porcinis. Wonderful! I am looking forward to making it again soon. Read More
Rating: 5 stars
10/30/2011
I have made this soup twice and both times my husband raved about it. I did not add the sour cream or chives becasue I did not have them on hand but it was great without them. The soup reheats well and if there is any left after today I'm going to see how it freezes. Read More
Rating: 5 stars
10/30/2011
Best homemade mushroom soup I've ever made -- I've tried several recipes and this one is the most flavorful by far. The kids even devoured it! Read More
Rating: 5 stars
10/30/2011
I felt like I was eating a beef-less stroganoff! Delicious! Mine did not thicken enough--maybe next time I'll add more barley or even egg noodles. Loved the porcini and sherry combination. Read More
Rating: 5 stars
10/30/2011
This was a time consuming soup but well worth it. I used homemade veggie broth instead of the chicken stock. I was a little disappointed the day I made the soup because it was runny and not up to the rave reviews here. But after warming up the next day the soup was rich and flavorful. The barley must need some time to soak up the liquids. I used the sherry which added a depth of flavor that would be missed if not used. It was a great soup. Read More
Rating: 5 stars
10/30/2011
I made this using brandy instead of sherry and added a bit of heavy cream at the end - what I had on hand. Mine turned out not so much a soup as a side dish and I think I'll use it that way. Love what the sage does to flavor the mushrooms. I can see this as a versatile dish suitable as a topping for chicken breasts or even a hamburger. I thought it needed more salt. Read More
Rating: 5 stars
10/29/2011
this was YUM! It was nice and thick and flavorful. I omitted the sour cream because I didn't have any on hand but I will definitely make this again and try it with the cream. My husband loved it! Read More
Rating: 5 stars
10/29/2011
This soup is awesome. I used a white wine that I had on hand and it was great! Very rich and flavorful. Will definitely make this one again and it reheats great. May even try it with fat free plain yogurt next time. Two thumbs up. Read More
Rating: 5 stars
10/29/2011
Soup to die for WOW!! My husband couldn't stop talking about how delicious this soup was and I can't stop thinking about it. To round out the meal I used less white mushrooms (probably about 3 cups) and added the cubed meat of two chicken thighs at step #4. I also used dry vermouth instead of the sherry because that's what I had on hand. I'm definitely adding this to regular rotation. I probably will add some diced carrots next time. Read More