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Mushroom soup recipe advice, please - not thrilled with barley

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1299 posts
Joined: Jun 15, 2006


Posted to Thread #30274 at 10:39 am on May 5, 2018

We loved this soup but not-so-much the barley. I can't remember the last time I cooked with barley or, for that matter, ate anything with barley in it. I'm thinking that the barley was undercooked but it shouldn't have been. Maybe Kroger store brand not as good? Without the barley the soup would be too brothy so I could cut back on stock or add more veggies? Substitute potatoes or pasta? Add meat and mixed veggies instead of barley?

Mushroom Soup (adapted from Food and Wine)
2 carrots, diced
1 celery rib, diced
1 small onion, finely chopped
1 cup sliced leeks (optional)
1 clove garlic, minced
1 tsp dry thyme
1 Tbs tomato paste (optional)
1 Tbs butter
1/2 -3/4 pound cremini or white button mushrooms, sliced then into dice
4-5 cups defatted beef stock or low-sodium broth
1 can Consommé
1/2 cup white wine
1/2 cup pearled barley
1 bay leaf
salt and ground pepper
Flat-leaf parsley leaves, for garnish

In a large saucepan, spray oil. Saute the carrot, celery, onion, (leeks), thyme until onion is translucent. Add minced garlic and stir for 30 seconds. Scrape into bowl. Spray oil, add butter and mushrooms. Saute until slightly cooked, in batches if necessary. Combine the beef stock, consommé, & wine with mushrooms in saucepan. Add back veggies, barley and bay leaf. Bring to a boil, cover partially and simmer over moderately low heat until the barley and vegetables are tender, 30 minutes. Season the soup with salt and pepper. Ladle the soup into bowls, garnish with parsley and serve.

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