14 Reviews of Wild Mushroom and Barley Soup

From: Chef #362018

On Apr 15, 2008

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.

From: PaulaG

On Jan 26, 2006

This is a nice thick soup and I had to add an additional cup of water close to the end of cooking. I used porcini mushrooms which gave a very intense flavor, chicken stock and used the orange juice sub for the sherry. The soup was served with JQ's Sesame Raised Cornmeal Muffins Sesame Raised Cornmeal Muffins and a side salad for a satisfying dinner.

From: ~Rita~

On Apr 17, 2006

Loved this hearty soup! barley my favorite grain with earthy mushrooms does a body GREAT! Thanks Hope!

From: Ms*Bindy

On Nov 11, 2005

This is a great soup. I made a few substitutions to reduce the fat and cholesterol. Used Smart Balance spread to replace butter, replaced sherry with water, and used vegetable stock. Very enjoyable soup for lunch today. Thanks mama.

From: dicentra

On Dec 24, 2006

Yummy yummy! I used fresh mushrooms, but otherwise followed the recipe. So good! This freezes and reheats well too.

From: katew

On Jun 8, 2007

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.

From: SimplyCV

On Jan 23, 2007

We used both dry and fresh mushrooms, plus mixed some vegetable with some chicken broth. I don't think you can go wrong with this one. I usually share our leftovers with friends or neighbors.... not this time!

From: ~Leslie~

On Jun 28, 2006

This is a delicious soup that my whole family enjoyed. I used beef stock, but omitted the sherry. Delicious blend of flavours, and I just love barley. Thanks for a delicious recipe!

From: bluemoon downunder

On Nov 26, 2005

A delicious soup which I made with my Vegetable Stock Vegetable Stock. I love mushrooms, so in addition to the dried mushrooms, I added an additional 250 grams of field mushrooms, finely chopped in step 5. I’ve found they take longer to soften than smaller mushrooms, but that they are very flavoursome. I loved it that the mushroom broth was used in the recipe. I would have included it anyway, but in so many recipes it seems to just get thrown out. All that flavour and nutrition: such a waste! And the thyme blended so well. We ate it with warm crusty bread rolls. Thanks for a great recipe: everyone loved it!

From: katie in the UP

On Jul 21, 2006

I love mushroom soup, with the addition of barley it makes a perfect vegitarian soup! I used vegetable broth (ashamed to say canned) At your suggestion is sub. sherry with apple cider it was perfect! I used dried shitake mushrooms which is one of our favorites. Thank you Hope!