Old Fashion Cream Mushroom Barley Soup
09-28-2010, 07:38 AM
#1
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Join Date: Oct 2008
Location: NJ
Posts: 2,521
In the Chit Chat section some gals asked for this recipe. Knowing that it would get buried in the messages I thought I'd post it here. Actually no cream in this soup. It's close to a soup I used to get in diners in Brooklyn years ago. Hope you like it. May in Jersey
Creamy Mushroom Barley Soup
2 tablespoons butter or margarine
1 cup sliced mushrooms
1 medium onion, sliced
1 carrot, diced (optional)
1/4 cup barley
1 26 oz can Campbell's Cream of Mushroom Soup
3 cups water
1/4 teaspoon dried thyme
1/4 teaspoon pepper
In a large stock pot saute the onions and mushrooms in the butter til tender, add barley and cook until barley is lightly browned. Add soup, water, thyme and pepper, bring to a boil, lower heat, cover and simmer 45 minutes or until barley is soft. I let it sit for a few hours before serving as it gets nice and thick.
If you can't find the large can of Campbell's Cream of Mushroom soup subsitute several smaller cans. May in Jersey
Creamy Mushroom Barley Soup
2 tablespoons butter or margarine
1 cup sliced mushrooms
1 medium onion, sliced
1 carrot, diced (optional)
1/4 cup barley
1 26 oz can Campbell's Cream of Mushroom Soup
3 cups water
1/4 teaspoon dried thyme
1/4 teaspoon pepper
In a large stock pot saute the onions and mushrooms in the butter til tender, add barley and cook until barley is lightly browned. Add soup, water, thyme and pepper, bring to a boil, lower heat, cover and simmer 45 minutes or until barley is soft. I let it sit for a few hours before serving as it gets nice and thick.
If you can't find the large can of Campbell's Cream of Mushroom soup subsitute several smaller cans. May in Jersey
10-01-2010, 05:19 AM
#8
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Join Date: Oct 2010
Location: Oquawka, IL
Posts: 4
after re-reading, it looks like you brown the barley before adding the water to actually cook it; correct?
It's getting to be soup weather here in the midwest, while my hubby would eat chili for the next 6 mo daily, I like a little variety.
It's getting to be soup weather here in the midwest, while my hubby would eat chili for the next 6 mo daily, I like a little variety.
10-01-2010, 09:10 AM
#9
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Join Date: Oct 2008
Location: NJ
Posts: 2,521
Hi Jo Jo, Yes you saute the barley with the onions and mushrooms and it cooks when you add the soup and water. After the stated cooking time I check the barley to see if it's soft enough as some barley takes longers to cook fully than others.
I agree with you the DH's could eat the same thing almost every night but a like some variety and often cook big batches of soups and freeze half for later meals. Let me know how you like this soup. May in Jersey
I agree with you the DH's could eat the same thing almost every night but a like some variety and often cook big batches of soups and freeze half for later meals. Let me know how you like this soup. May in Jersey
10-02-2010, 04:28 PM
#10
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Join Date: Jul 2010
Location: Northern California
Posts: 1,317
I made this soup last night for dinner. Yum, yum. I love it. I am having a luncheon for a group of ladies in a couple of weeks and this will be on the menu. Thanks for sharing this delicious recipe.
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