Cream of Mushroom & Barley Soup

January/February 2007

Your rating: None Average: 4.4 (153 votes)

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

"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. "
Cream of Mushroom & Barley Soup

25 Reviews for Cream of Mushroom & Barley Soup

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?)

Perfect for a gloomy, cold day
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.

Porcinis add a nice, deep flavor
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


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.

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!


Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.


Tip: Use commas to separate pros and cons.


Tip: Use commas to separate pros and cons.


Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner