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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.
6 ServingsPrep: 15 min. Cook: 25 min.


  • 1/2 pound fresh mushrooms, sliced
  • 1/2 cup chopped onion
  • 1/2 cup butter, melted
  • 1/2 cup all-purpose flour
  • 3 cups water
  • 1/2 cup quick-cooking barley
  • 3 chicken bouillon cubes
  • 3 cups milk
  • 2 cups (8 ounces) shredded Swiss cheese
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon dried parsley flakes
  • 1/4 teaspoon pepper


  • 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. Yield: 6 servings.
Nutritional Facts: 1 serving (1 cup) equals 463 calories,

2 of 2

Swiss-Barley Mushroom Soup (continued)

Nutritional Facts: 30 g fat (19 g saturated fat), 91 mg cholesterol, 925 mg sodium, 30 g carbohydrate, 4 g fiber, 19 g protein.