Cream of Mushroom & Barley Soup

From EatingWell: January/February 2007

This sophisticated take on creamy mushroom soup is rich with earthy porcini mushrooms and has the added goodness of whole-grain barley.

READER'S COMMENT:

"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. "

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21 Reviews for Cream of Mushroom & Barley Soup

03/16/2013

Anonymous

Recommends this recipe

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!

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11/30/2012

Anonymous

Recommends this recipe

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.

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11/13/2012

Anonymous

Recommends this recipe

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

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04/11/2012

Anonymous

Recommends this recipe

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.

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01/28/2011

aubrhea

Recommends this recipe

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.

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