Prep 20 mins
Cook 20 mins
If your looking for something special and calories aren't an issue, I don't think you can do better than this soup as a meal starter.
- 3⁄4 cup sliced mushrooms
- 1⁄4 cup minced green bell pepper
- 1⁄4 cup minced onion
- 1 garlic clove, crushed
- 3⁄4 cup butter
- 3⁄4 cup flour
- 4 cups hot beef stock
- 1⁄4 teaspoon dried thyme
- 1⁄4 teaspoon dried basil
- 1⁄4 teaspoon dried tarragon
- 1⁄4 teaspoon cayenne pepper
- 1 tablespoon dried parsley flakes
- 2 bay leaves
- 2 cups whipping cream
- 1⁄3 cup beaujolais wine
- 1 cup cooked barley
- Saute mushrooms, green peppers, onion and garlic in butter about 5 minutes.
- Add flour, stir and cook 2 to 3 minutes.
- Add hot stock, then seasonings.
- Heat whipping cream (do not boil) and add to soup. Continue cooking while adding wine.
- Stir in barley.
- Note: Serve with fresh sourdough bread.
Amazing! As others have mentioned....there is a lot of butter in this. But I went ahead and used it (this was so delicious, I'm glad I did!), then used half-and-half instead of cream. I used a mix of baby portabellos, oyster, and shiitake mushrooms. The subtle nuances from the spices are wonderful....A definite make again recipe! Thanks for sharing! Made for PRMR Tag.
I just could not bring myself to use this amount of butter, much as I love butter - used 1/4 cup, reducing the flour to 1/4 cup also. This resulted in a more brothy soup than the original recipe (even though I used less total liquid), but we enjoyed it this way. I would have used evaporated milk instead of cream, but had none, so used one cup of half-and-half. I used duck stock instead of beef, and because it was made without salt, I did add a little bit of salt. I ended up adding the rest of the barley I had cooked (probably another cup) and used vermouth, my standard wine when a recipe calls for just a little. The herbal notes work very well with this recipe. Next time I would use more mushrooms, and might add some rehydrated dried mushrooms with their liquid, as I think dried mushrooms add a lot of flavor, even if you use a small amount.
Wow. I never knew I had the power to make creamy mushroom soup! This was easy and GOOD!. I omitted the bell pepper and added more mushrooms. I used mini bellas and porteenie mushrooms. I also took a tip from a previous reviewer and used half and half. Turned out absolutely wonderful. I will always make this soup! Thank you so much for posting!