Rating: 4.53 stars
32 Ratings
  • 5 star values: 25
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 2

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

Jessie Price
Source: EatingWell Soups Special Issue April 2016

Gallery

Recipe Summary

total:
1 hr 15 mins
Servings:
4
Advertisement

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.

    Advertisement
  • 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; protein 16.8g; carbohydrates 43.8g; dietary fiber 7.9g; sugars 5g; fat 11.6g; saturated fat 4.6g; cholesterol 16.8mg; vitamin a iu 885IU; vitamin c 8.8mg; folate 57.6mcg; calcium 92.3mg; iron 4.2mg; magnesium 58.3mg; potassium 1044.6mg; sodium 437.1mg; thiamin 0.2mg.
Advertisement

Reviews (11)

32 Ratings
  • 5 star values: 25
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 2
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
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
10/30/2011
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
Advertisement
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
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: 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
Advertisement
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: 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: 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