The big fresh-mushroom flavor of this soup sets it apart from other recipes I've tried. After preparing this family favorite for guests, I frequently get recipe requests.
-Elsie Cathrea, Elmira, Ontario
After tinkering with three different recipes, I came up with this warming rich, dark brown broth with hearty mushrooms, barley and onions. It’s a beefy tasting soup for my meat loving husband, completely vegan for me and healthy for both of us. It can simmer all day in a crock pot or be served up right after preparation.
"This soup is a variation on one I found years ago in a health cookbook," says Laura Christensen from Bountiful, Utah. "It tastes so good, no one can believe how low in fat and salt it is! We love it served in a bread bowl...or with oven-fresh corn muffins on the side."
"After a busy day of running errands and cleaning, I wanted something fast but hearty for dinner," explains Quincy, Michigan's Sue Fuller. "I combined prepared meatballs with canned soup, mushrooms and seasonings. My husband loved my creation and thought I spent hours preparing it."
Gloria transforms the sauce and one of the remaining steaks into this spectacular soup, which she serves with a tossed salad and fresh-baked rolls. Topped with Swiss cheese and croutons, the nicely seasoned soup can't be beat.
A buttery mushroom flavor blends with potatoes, leeks and carrots to make this soup hearty and warming. A big steaming bowl hits the spot on a cold fall day. Waxy red potatoes and all-purpose Yukon Golds hold together well in boiling water.
Simmer up the earthy flavor of fresh mushrooms and the richness of Brie cheese in one delicious, creamy soup. I serve big bowlfuls to warm up everyone on chilly days.—Maria Emmerich, River Falls, Wisconsin