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    You are in: Home / Recipes / Black Kettle Mushroom Barley Soup Recipe
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    Black Kettle Mushroom Barley Soup

    Black Kettle Mushroom Barley Soup. Photo by Lori Mama

    1/1 Photo of Black Kettle Mushroom Barley Soup

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Annacia's Note:

    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.

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    Units: US | Metric


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

    Ratings & Reviews:

    • on March 03, 2012


      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.

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    • on January 23, 2011


      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.

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    • on March 03, 2008


      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!

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    Read All Reviews (5)


    Nutritional Facts for Black Kettle Mushroom Barley Soup

    Serving Size: 1 (258 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 596.7
    Calories from Fat 477
    Total Fat 53.0 g
    Saturated Fat 33.0 g
    Cholesterol 169.6 mg
    Sodium 831.8 mg
    Total Carbohydrate 23.5 g
    Dietary Fiber 1.8 g
    Sugars 0.9 g
    Protein 6.4 g

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