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swms122456 Jan 19, 2012 08:24 AM

I love the mushroom barley soup at different dairy restaurants here in NYC. I want to recreate it at home...all i can find is recipes that seem to have a clear broth. Anyone have a great recipe for a creamy mushroom barley soup...maybe make a roux?

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  1. todao RE: swms122456 Jan 19, 2012 01:10 PM

    A roux would thicken the soup but it would not make it "creamy". You need dairy to make it creamy. Prepare you barley to al dente, drain, and set aside. Try sautéing some Shallots (or onion) garlic, chopped carrot, chopped celery or leeks in butter for a few minutes, then add your coarsely chopped mushrooms of choice and cook until golden. Add some heated chicken stock (I know most recipes use beef stock but my own preference is to use chicken stock) and your barley. Bring to a soft boil. Add some dry white wine (I prefer sherry) and some cream (half and half would work fine) and heat through but don't allow it to boil. Salt and pepper to taste.

    1 Reply
    1. re: todao
      hotoynoodle RE: todao Jan 19, 2012 02:00 PM

      you could also incorporate some of the barley cooking water. the starch in the water will help thicken the soup,

    2. twyst RE: swms122456 Jan 19, 2012 02:07 PM

      Make a velouté (roux + stock), add your barley and shrooms, then finish with cream.

      1. f
        fourunder RE: swms122456 Jan 19, 2012 02:18 PM

        When I make my Barley soup, I simply cook the barley until it breaks down...similar to way I bake bean or split pea soup. It requires a watchful eye and a lot of stirring with higher heat once the barley gets soft.

        I've never used a roux or other starch. You will have to add water or stock as needed.

        I add the sliced or diced mushrooms in only during the last half hour of cooking.

        1 Reply
        1. re: fourunder
          benbenberi RE: fourunder Jan 19, 2012 04:26 PM

          That's the way my mom always thickened her mushroom-barley soup. The starch from the barley puts a lot of body into the soup without needing anything added. Very good!

        2. iL Divo RE: swms122456 Jan 19, 2012 02:21 PM

          really sounds delicious

          1. coll RE: swms122456 Jan 19, 2012 09:56 PM

            After I cook my barley soup, it looks creamy even though there's no dairy in it. Are you sure they are adding dairy, maybe they would tell you if you asked.

            1. s
              sweetpotater RE: swms122456 Jan 19, 2012 10:10 PM

              This is the recipe for the 2nd Avenue Deli mushroom barley soup, supposedly. It is creamy, I guess, very thick, and tasty.


              1. s
                swms122456 RE: swms122456 Jan 20, 2012 09:55 AM

                thanks so much everyone!

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