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Swiss-Barley Mushroom Soup

Swiss-Barley Mushroom Soup

"In this recipe, hearty barley and rich Swiss cheese add a flavorful twist to traditional mushroom soup. You'll find one batch of this filling soup goes a long way."
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Ingredients

40 m servings
Serving size has been adjusted!
Original recipe yields 6 servings

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Directions

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  1. In a 3-qt. saucepan, saute mushrooms and onion in butter until tender. With a slotted spoon, transfer mushrooms and onion to a bowl; set aside. Stir flour into pan drippings; cook over medium heat until lightly browned. Stir in water until smooth. Add barley; bring to a boil. Reduce heat; simmer, uncovered, stirring constantly, for 15 minutes or until barley is tender. Add bouillon, milk, cheese, Worcestershire sauce, parsley and pepper; cook and stir until bouillon is dissolved and cheese is melted. Add the mushroom mixture; heat through.

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Reviews

Read all reviews 19
  1. 23 Ratings

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Most helpful positive review

It's too bad all recipes makes you rate the recipe in order to review it now, because I didn't really follow the directions- but I must say; the idea of this soup inspired me! First of all, hu...

Most helpful critical review

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It's too bad all recipes makes you rate the recipe in order to review it now, because I didn't really follow the directions- but I must say; the idea of this soup inspired me! First of all, hu...

This is absolutely delicious! I added celery and used lowfat milk (I was afraid that the butter, cheese, and whole milk would make the soup too rich). Those were good choices. A yummy, hearty...

I've made this soup twice and really enjoyed it. The 1st time I made it exactly as written, except I cooked regular pearl barley seperately and added it to the soup. It was fab; rich and filling...

I used 1 % milk and added 1 tsp dried chervil and 1/4 tsp nutmeg. Nutmeg is a traditional spice used in mushroom soup. Next time I will mince the onion finely. It was a bit chunky. I thought the...

This soup was a huge hit. To suit our diet I subbed olive oil for some of the butter and also used low fat milk. It came out great! It was rich, but not overwhelmingly so. Definitely a keepe...

Very good, I added some celery and garlic to the onion and mushroom mixture. I also only had regular barley (pearl), so I added 2 cups of water while that was cooking to have enought liquid for...

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I'm trying to cut back on my carbs and fat plus add a little more veggies in my diet. I didn't use the whole amount of butter, just two tbsp and I used a tbsp. of EVOO along with it to keep the ...

Barley seemed out of place.

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