The onions carmelized easily while the dried mushrooms were soaking. The packages of dried mushrooms at my store were in 1 oz. packages and I only used 1 pack. My family liked the soup very much. The soup was terribly thick and even though I added an additional 12 oz of beef stock it was still thick. I may solve that problem by cooking the barley in water and then adding it to the soup. I did add some sliced baby bella mushrooms to the vegetables when I was sautéing them. I'm glad that I made this recipe and I'm sure that I will make it again.
Delicious and heart warming soup. I had a second bowl because I just couldn't get enough. I halved the amount of onion as I'm not a big fan and I just simply sauteed them for 5 minutes. I can't wait to have leftovers tomorrow because I know it will be even better, if that's even possible. Thank you.
This was really excellent. I made this vegan by using veggie broth and vegan butter. I also added a good handful of chopped fresh mushrooms in step 5. I agree that the onions too much, much longer to caramelize. I'm not sure I tasted the caramelization so I'd probably skip that step next time and just sautee them. I thought it tasted much better and richer the next day.
I was excited to see a recipe that used dried mushrooms as well as barley so gave this a try. I've given it a mid-range rating because I thought the taste was just OK. It lacked a certain richness that I think mushrooms call for. Maybe if I had added some cream or more butter it would have fixed the problem, but didn't try that. I followed the recipe very closely, and even used my wonderful homemade beef stock which I thought would pretty much make any soup spectacular. It didn't. It's a nice first course kind of soup as far as the chunky and thick qualitites, so I served it before a roast beef entree. The flavor did go well, but it just lacked something (maybe a bottle of beer or a jar of beef gravy?) I don't think I'll make this again as is.
This soup is absolutely wonderful. made as directed, except didn't carmelize anything, added 8 oz. fresh mushrooms, just cause I had them, and added a little half and half at the end. The will be a repeat, especially in cold Montana.
My husband is still raving about this delicious soup!! What a wonderful, easy and flavorful recipe. This will be a great addition to our winter repetoire. Thanks!
Bliss. Delicious, flavorful and hearty soup. I did add a touch of extra sherry and the juice from a lemon, but otherwise followed your recipe exactly. Yummmmmm. And healthy to boot! How can you go wrong??? So good. What a wonderful post. Thanks, mama!
Yummy soup, though word of warning--I have no idea how one could caramelize onions in 15 minutes, on low heat. It took me over an hour on low heat, with finely diced onion! I referenced a bunch of other sites, and it either takes several times longer than 15 min, or increasing heat to medium. The recipe author did not accept an edit.
It is hard to go wrong with mushrooms and barley with me because I love them both. I really enjoyed this soup and it made just enough for the two of us to have two big bowls and some bread as our whole meal. I will certainly make this again and use it as a base maybe to experiment too. I can see adding a bit more veggies and of course more mushrooms. Made for PAC Spring 2008.
Great soup for a winter's night - I made this for ZWT3 and the family did enjoy it - I stuck to the recipe but it is very versatile and a whole range of vegies could be substituted - next time I will add more mushies to give it a stronger flavour and more thyme - and then the children probably won't eat it !! I am a mad soup lover and this will definitely be added to my repertoire so thanks to mama's kitchen.