Swiss-Barley Mushroom Soup
"In this recipe, hearty barley and rich Swiss cheese add a flavorful twist to traditional mushroom soup. You'll find one batch of this filling soup goes a long way."
photo by Outta Here
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 1⁄2 lb fresh mushrooms, sliced
- 1⁄2 cup chopped onion
- 1⁄2 cup butter, melted
- 1⁄2 cup all-purpose flour
- 3 cups water
- 1⁄2 cup quick-cooking barley
- 3 chicken bouillon cubes
- 3 cups milk
- 2 cups shredded swiss cheese
- 2 tablespoons Worcestershire sauce
- 1 tablespoon dried parsley flakes
- 1⁄4 teaspoon pepper
directions
- In a 3-qt. saucepan, saute mushrooms and onion in butter until tender. With a slotted spoon, transfer mushrooms and onion to a bowl; set aside.
- Stir flour into pan drippings; cook over medium heat until lightly browned. Stir in water until smooth. Add barley; bring to a boil. Reduce heat; simmer, uncovered, stirring constantly, for 15 minutes or until barley is tender.
- Add bouillon, milk, cheese, Worcestershire sauce, parsley and pepper; cook and stir until bouillon is dissolved and cheese is melted. Add the mushroom mixture; heat through.
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Reviews
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I really like this soup. I used 1 cup of milk, 1 and 1/2 cups chicken broth and 1/2 cup of sour cream-I didn't want it super thick (summer and all) and I also added 1 carrot, diced. Will make this again! Made for culinary quest 2015. -
I really liked this soup. It's very filling and has a great taste. I used crimini mushrooms and made the recipe as written. I'll make it again. Thanks for sharing. Made for ZWT7-Switzerland. -
Unfortunately, we are having a June that seems more like November (wet and cold), so this hearty Winter soup sure hit the spot! Very flavorful and VERY filling. Loved the "tang" from the Worcestershire and Swiss cheese. The only change I made was to use chicken stock instead of water, and eliminate the bouillon cubes. Thanks for this keeper, which will go into our regular soup rotation for "real" winter! Made for ZWT 7.
Tweaks
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Unfortunately, we are having a June that seems more like November (wet and cold), so this hearty Winter soup sure hit the spot! Very flavorful and VERY filling. Loved the "tang" from the Worcestershire and Swiss cheese. The only change I made was to use chicken stock instead of water, and eliminate the bouillon cubes. Thanks for this keeper, which will go into our regular soup rotation for "real" winter! Made for ZWT 7.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
