Swiss-Barley Mushroom Soup Recipe

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Swiss-Barley Mushroom Soup Recipe

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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.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 25 min.

Ingredients

  • 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

Directions

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.
Originally published as Swiss-Barley Mushroom Soup in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p34

Nutritional Facts

1 cup: 463 calories, 30g fat (19g saturated fat), 91mg cholesterol, 925mg sodium, 30g carbohydrate (9g sugars, 4g fiber), 19g protein.

  • 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
  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. Yield: 6 servings.
Originally published as Swiss-Barley Mushroom Soup in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p34

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