By: EatingWell User
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