By kzbhansen on September 13, 2005
Photo by Halcyon Eve
Photo by Halcyon Eve
"I love mushrooms and this soup is quite good"
Serving Size: 1 (295 g)
Servings Per Recipe: 4
"I quadrupled the recipe. My supermarket had mushrooms on sale...so I took advantage of the bargain. Being Ukrainian, I was raised on anything mushrooms. I gave some to my brother, whose wife only makes soup out of a can, he raved about it!!!
I too, tweaked the recipe. I added seasoned salt, garlic powder and used butter. A keeper! Thanx KZB"
"Delicious soup. Incredibly easy recipe for such good results. I did add at least an extra cup of broth. I will be making this many more times. Thanks for sharing your recipe."
"This was a tasty easy recipe to prepare for lunch. I think I prefer beef stock instead of chicken, but it was still good as is, Thanks!"
"Awesome soup! So easy and delicious! Just added 1 tsp. garlic powder and a cup of chopped celery. I let is simmer on low for 2 hrs and it thickened up nicely.
Thanks for posting a great mushroom soup!"
"I love barley and mushrooms. This soup was simple to prepare, tasty, and sustaining. Just what I needed on a blah day. Thanks."
"This recipe is awesome! I am a vegetarian and I used vegan chicken broth in place of chicken broth, added a clove of garlic and some poultry seasoning. So delicious, cheap and filling. I will be making this again and again, thanks for sharing :)"
"I love barley and mushrooms and I thought it was perfect as is! It is light enough that the mushroom flavor really stands out. For those who want more pronounced flavors try using baby bella mushrooms and beef broth instead of chicken broth."
"This was very good but subtly seasoned. I added some milk and poultry seasoning as well as an additional chicken bouillion cube. I like the idea of sauteing the onion and mushrooms in butter as I think that would add more flavor too."
"fantastic - used 5 chicken stock cubes - didnt need salt and pepper. freezes well."
"This was very good, but needed a few adjustments for our taste. I added 2 teaspoons of chicken base instead of salt, a little light cream and thickened it up a bit more with cornstarch and water. I also began with 12 oz. mushrooms since we love them. It turned out so well I made a second batch the next day."
"A++++This is a winner! So simple and so tasty! I made exactly as written and next time I will need to double the recipe because even my picky kids loved it. Thanks so much for posting!"
"Oh, this was so good! I made a few alterations: I used a 10 oz bag of sliced cremini mushrooms, a quart of broth, added a huge clove of garlic, minced and sauteed with the onions & mushrooms, and added some thyme with the bay leaf. It was thick and hearty and oh-so-good! The flavor was somewhat sweet from all the caramelized onions, so I actually added salt (rare for me) to counter the sweetness a little. We got 3 good-sized bowls from this recipe, increased as described. Thank you so much for posting this recipe, kzbhansen!"
"I love this soup! I've made it a few times and the last time, I doubled the recipe so we had more leftovers! I use portabello mushrooms b/c I prefer their rich flavor. I serve this w/warm sun-dried tomato bread that I get at a local bakery. Thanks for the recipe!"
"I was pretty dissapointed by this soup, after following the recipe exactly as written, except for doubling it. The soup was too thick, and the broth was bland. I needed to add 2 extra cups of chicken broth (remember, I doubled the recipe, so my total was 8 cups of broth) and 3 boullion cubes, some poultry seasoning, celery salt and thyme. After the adjustments to the recipe, it was "Not Bad" according to my family. Easy, yes...but not flavorful enough as written."
"I like barley anything!! This soup turned out quite thick and delicious. I think I'll double the recipe next time and freeze some for "afters." Thanks kzbhansen."
"This is a very good soup recipe. I am making it again, and doubling the recipe for my lunch guests. It does not make alot of soup, but when I use a recipe twice, it is a keeper!!"
"This soup was absolutly delicious. Very quick and easy to make. I made it on our propane camp stove when the wind took out the power here on the Island. It really warmed our souls during the peak of the storm."
"Great soup Karen! I used butter in place of oil, added in fresh minced garlic and added in cayenne pepper. The perfect amount of barley in this, just delicious! Thanks so much...Kitten:)"
"I had been planning on making this for my lunch only, since my family doesn't care for mushrooms, etc, but I ended up making it for dinner, along with Tish's Chicken Pockets, and my pan-roasted broccoli. The only change was the I added a splash of red wine vinegar with the onions as they were cooking, which added a subtle tang at the end. I used a quick cooking barley, which only needed ten minutes to cook. I love the flour addition as it gave it a delightful thickness. My very selective daughter liked this soup! This doesn't yield a lot (which I loved, since I am freezer challenged), so you may want to double it for a family of four. Roxygirl"