After tasting a similar soup in a restaurant, I tinkered around with a few recipes at home and this was the result. The recipe might seem complicated, but it’s really not. And I love the blend of flavors.
This creamy, super-thick soup is hearty with meatballs, mushrooms, barley, macaroni and rice. With dinner rolls or breadsticks, it's a simple and satisfying meal for my husband and me on a rainy day. Leftovers easily reheat for a fast, filling lunch or dinner.
-JoAnn Abbott, Kerhonkson, New York
Ginger Ellsworth of Caldwell, Idaho shares a tasty way to use leftover roast or steak and get a delicious supper on the table in about a half hour. The warm, rich taste of this mushroom soup is sure to please.
Some years, we have an abundance of morel mushrooms growing wild on our farm. So, I came up with this recipe. This rich, flavorful soup is a great way to use these rare mushroom.—Geraldine Davenport, Madison, Wisconsin
From Cornwall, New York, Edie Irwin shares, “I surprised my mother with a visit to Georgia several years ago, and when I walked in, she was preparing this soup. It was so wonderful that I asked for the recipe. I've been fixing it ever since.” TIP: “Add some crusty bread for a complete meal,” recommends Edie.