My wife is from Russia and she raved how it tasted exactly like homemade Russian soup. It was gone in a day. We will be adding this to our regular meal rotation. Thanks again.
Found this recipe and made it right away. Scrumptious! As others have said, it's hearty with great flavor and very satisfying. I did not use the dried mushrooms as I didn't have any on-hand. It was just fine without them though I'm sure they would add some additional rich flavor. Definitely a keeper!
getting cold here in sydney.... yum
great flavor, my husband loved it, and even my fickle toddler ate it. It's a keeper!
I had a similiar mushroom soup many years ago when I lived in another state and have been trying to find a recipe for a mushroom soup that wasn't cream based. Thanks so much for posting this! I love this soup!
I used veggie boullion in place of the consomme and about half the butter called for(trying to reduce our fat intake). This turned out more like a casserole than a soup, but that may be because I used pearl barley instead of instant. Nonetheless, this dish has incredible flavour and is very filling. I tried it without the sour cream and loved it so I skipped adding it. Thanks for a great vegetarian recipe.
I've made this several times and never rated it. Should have after the first time. This is a great soup, especially during the winter when you need something hearty. I usually don't use the dried mushrooms, but otherwise leave the recipe as is. Its in my recipe book with spatters and stains all over the page. A friend of mine says that's how you tell a good recipe.
great soup I substituted french onion soup mix for the consomme worked out very well. everyone thought it was very meaty.
I made this for my friends and I substitued brown rice for the barley and they loved it.
Yep, Russian that is, know it first hand ;) Great recipe, just what I have. I actually prefer fresh mushrooms over dried. We used to add Sunflower oil but for the lack of it sour cream works just fine.