18 Reviews of Mushroom Barley 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.

From: ratherbeswimmin'

On Dec 20, 2004

This is a very soul-soothing delicious soup. We are just starting to get bitter cold weather here and I am so glad I had this soup to enjoy. I used a combo of baby bellas and button mushrooms. I made no alterations and the flavor and smell were excellent. Thanks for sharing this recipe. Will make again.

From: Hey Jude

On Mar 22, 2003

Another good recipe! I made this exactly as written using 1 pound of white button mushrooms and 1/2 pound baby portobellos. This soup has a rich, earthy flavor and smells wonderful while it's cooking. It was the perfect meal for us on the cold, rainy day we were having. I served it with Caesar salad and hot rolls. Perfect! Thanks for the recipe, it's going into my permanent recipe file!

From: Sandyg61

On Oct 2, 2005

My mother says this is the best mushroom barley soup she has ever had. I put some in the freezer to save and she took it back out to serve to company. I added some additional barley and I simmered the soup for an hour. Will be making this often.

From: evelyn/athens

On Jan 3, 2004

Truly delicious and so easy to make! I used a combination of button mushrooms and oyster mushrooms (no portobella here today) and the flavour was outstanding. Soothing, satisfying, and the barley added just the right touch of toothsomeness. Thanks for a wonderful recipe that goes in the keeper file!

From: Jodid

On Oct 30, 2005

Wow. This is sooo amazing. It took me a little longer than I expected with all the chopping of vegetables, but it was worth it. I didn't have barley, so I used Instant Brown Rice. I'll be making this often. Thanks!

From: Chef #278207

On Jan 1, 2006

This soup reminded me of the traditional mushroom soup my family made every Christmas Eve, only with more butter and minus the carrots and potato. It took me forever to cut up all the veggies because I'm not a good cook. Regardless, this soup turned out delicious. I still can't believe I made something so good.

From: aspiringteacher

On Nov 29, 2007

From: Babushka

On Nov 3, 2005

A very tasty and enjoyable dish, but I think you might consider it more of a stew than a soup. Either way it was delicious!!