Favorite Mushroom Soup

8
Servings
10 min
Preparation Time
50 min
Cook Time
Ingredients
Rating

Quaker’s Favorite Mushroom Soup is rich, savory, and will satisfy your taste buds. Whether you enjoy this mushroom barley soup recipe as an appetizer or side dish with lunch or dinner, this dish will add umami flavor to any meal.

Ingredients & Instructions

Nutrition Info

Ratings & Reviews

Ingredients

3 cups (8 oz) sliced mushrooms
1/2 cup chopped onion
3 tbsp butter or margarine
2 cans single strength chicken broth or 3 ½ cups water
1/2 cup Quaker® - Medium Barley
2 tsp Worcestershire sauce
1/8 tsp pepper
3 tbsp chopped parsley or 1 tbsp dried parsley flakes
1 ½ cups milk
1/4 cup all-purpose flour
1 tbsp dry sherry

Cooking Instructions

In 4-qt. saucepan or Dutch oven, sauté mushrooms and onion in butter.
Remove from pan into another container and set aside.
In 4-qt. saucepan bring broth, barley, Worcestershire sauce and pepper to a boil; reduce heat.
Cover and simmer 40 minutes, stirring occasionally.
Add reserved mushrooms and onion along with parsley.
Continue simmering 10 to 15 minutes or until barley is tender.
Combine 1/2 cup milk, and flour, mixing until well blended.
Gradually stir into soup along with remaining milk; heat through.
Stir in sherry.
Season to taste with salt.
Additional milk or water may be added to to make soup the desired consistency.

Key Products

Quaker® - Medium Barley

Missing a few ingredients? Find the perfect substitute with what you have on hand.

Ingredient Substitutions

Cooking Instructions

In 4-qt. saucepan or Dutch oven, sauté mushrooms and onion in butter.
Remove from pan into another container and set aside.
In 4-qt. saucepan bring broth, barley, Worcestershire sauce and pepper to a boil; reduce heat.
Cover and simmer 40 minutes, stirring occasionally.
Add reserved mushrooms and onion along with parsley.
Continue simmering 10 to 15 minutes or until barley is tender.
Combine 1/2 cup milk, and flour, mixing until well blended.
Gradually stir into soup along with remaining milk; heat through.
Stir in sherry.
Season to taste with salt.
Additional milk or water may be added to to make soup the desired consistency.