Mushroom Barley Soup

From: Halfmoon

On Jun 24, 2009

I made this soup yesterday, with adjusted menu for 4 people - DH dislikes too much barley :>( doesn't know what's good for him! I have to say I wasn't overly impressed with the initial flavour, so added some good frozen(then defrosted) chicken stock to it. Today I reheated it and felt the flavour had much improved. I really enjoyed it — DH said- less barley and more potato — I disagree as I love barley. I don't know that it will be a regular on our soup menu, but I'll will have it again - for me!!! Thank you BoxO'Wine because I love soup and it's always good to have a go at something different from the norm :>)

From: Mama Q

On May 20, 2009

a lovely, nourishing soup. I only used half the butter, and just a little oil to saute the veggies. I added a touch of sherry towards the end to enhance the nutty flavor of the different mushrooms I used. The family loved this soup.

From: Roosie

On Nov 20, 2003

I made this as part of the Comfort Food Cook-a-thon and I'm so glad I did! My boyfriend decided this is his new favorite soup (and I make a lot of soups) and ate a bowl of it with breakfast, lunch and dinner until it was gone. I made it a week (or more) ago and he's been bothering me every day to make more! I dodn't have any bay leaves, so I used some thyme and other spices to taste. I used a mix of white button and crimini (these are the same thing as baby portobello, by the way, for those who don't know). I also used one small-medium unpeeled russet potato. Wonderful, wonderful, wonderful. This tastes completely gormet and really isn't much work, less slicing all the mushrooms. I know I'll be making this again (by BF demands it!) Thanks so much for posting.

From: Fiddler

On Nov 1, 2007

Very delicious, the mushroom flavour wasn't drowned out by the other ingredients. I followed the recipe exactly and we thought that it didn't really need the potato but the soup would be great either way.