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.
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.
24 Reviews for Cream of Mushroom & Barley Soup
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
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.
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!
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.