Black Kettle Mushroom Barley Soup

"If your looking for something special and calories aren't an issue, I don't think you can do better than this soup as a meal starter."
 
Download
photo by Lori Mama photo by Lori Mama
photo by Lori Mama
Ready In:
40mins
Ingredients:
16
Serves:
6-8
Advertisement

ingredients

Advertisement

directions

  • Saute mushrooms, green peppers, onion and garlic in butter about 5 minutes.
  • Add flour, stir and cook 2 to 3 minutes.
  • Add hot stock, then seasonings.
  • Heat whipping cream (do not boil) and add to soup. Continue cooking while adding wine.
  • Stir in barley.
  • Note: Serve with fresh sourdough bread.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Amazing! As others have mentioned....there is a lot of butter in this. But I went ahead and used it (this was so delicious, I'm glad I did!), then used half-and-half instead of cream. I used a mix of baby portabellos, oyster, and shiitake mushrooms. The subtle nuances from the spices are wonderful....A definite make again recipe! Thanks for sharing! Made for PRMR Tag.
     
  2. I just could not bring myself to use this amount of butter, much as I love butter - used 1/4 cup, reducing the flour to 1/4 cup also. This resulted in a more brothy soup than the original recipe (even though I used less total liquid), but we enjoyed it this way. I would have used evaporated milk instead of cream, but had none, so used one cup of half-and-half. I used duck stock instead of beef, and because it was made without salt, I did add a little bit of salt. I ended up adding the rest of the barley I had cooked (probably another cup) and used vermouth, my standard wine when a recipe calls for just a little. The herbal notes work very well with this recipe. Next time I would use more mushrooms, and might add some rehydrated dried mushrooms with their liquid, as I think dried mushrooms add a lot of flavor, even if you use a small amount.
     
  3. Wow. I never knew I had the power to make creamy mushroom soup! This was easy and GOOD!. I omitted the bell pepper and added more mushrooms. I used mini bellas and porteenie mushrooms. I also took a tip from a previous reviewer and used half and half. Turned out absolutely wonderful. I will always make this soup! Thank you so much for posting!
     
  4. Very good and very easy too. I used more garlic and more of all the spices and added salt and pepper. Restaurant quality taste, very tasty and creamy. A keeper!
     
  5. Absolutely fabulous! My husband kept doing his lip smacking sound he makes when he really likes something from Zaar. A couple of changes I made were: I don't like green peppers, so I used red and I'm sorry, but I couldn't bring myself to add 2 cups of cream so I added half/half instead. I really enjoyed the flavor of the tarragon in the background. It's a winner Annacis! :)
     
Advertisement

Tweaks

  1. I just could not bring myself to use this amount of butter, much as I love butter - used 1/4 cup, reducing the flour to 1/4 cup also. This resulted in a more brothy soup than the original recipe (even though I used less total liquid), but we enjoyed it this way. I would have used evaporated milk instead of cream, but had none, so used one cup of half-and-half. I used duck stock instead of beef, and because it was made without salt, I did add a little bit of salt. I ended up adding the rest of the barley I had cooked (probably another cup) and used vermouth, my standard wine when a recipe calls for just a little. The herbal notes work very well with this recipe. Next time I would use more mushrooms, and might add some rehydrated dried mushrooms with their liquid, as I think dried mushrooms add a lot of flavor, even if you use a small amount.
     

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes