Black Kettle Mushroom Barley Soup

Total Time
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.

Ingredients Nutrition


  1. Saute mushrooms, green peppers, onion and garlic in butter about 5 minutes.
  2. Add flour, stir and cook 2 to 3 minutes.
  3. Add hot stock, then seasonings.
  4. Heat whipping cream (do not boil) and add to soup. Continue cooking while adding wine.
  5. Stir in barley.
  6. Note: Serve with fresh sourdough bread.
Most Helpful

5 5

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.

4 5

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.

5 5

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!