Mushroom Barley Soup

Page 113

Cuisine: North American | Course Type: Soups and Stews

(1 review)

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Recipe Review

A straightforward version of this classic soup -- sherry enriches the flavor. Comfort food -- but healthy -- on a cold day. I modified a bit -- used all chicken stock rather than a 50-50 stock water mix and instead of the dried thyme and rosemary (which my family generally doesn't like) the recipe called for, I used fresh thyme because I had some in the fridge and a bay leaf.

Sometimes -- with a non-cream-based mushroom soup -- I can find the flavor a little muddy, so I finish with a squirt of fresh lemon juice when I add the parsley. That worked really well with this recipe.

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