Creamy Mushroom Barley Soup Recipe - Pumpkin 'N Spice (2024)

FAQs

What makes cream of mushroom soup taste better? ›

Herbs: The best herbs we have found over the years to compliment those incredible flavours is a combination of thyme and parsley. Of course, if you don't like those, you can also use rosemary, oregano, tarragon, chives or cilantro. Use what you love!

As barley is a starch the best you can do is dilute it, or thin it out a bit. You may need to add a fair bit of broth and more of your vegetal ingredients. Possibly to the point of doubling your recipe. It will depend on when you find the taste and texture to have gotten back to acceptable levels.

There is no need for the additional step of cooking the barley first. The barley takes about 30 minutes to cook completely. Because of all the starch in the barley, it will thicken the soup, too.

Add Flour Or Cornstarch

You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.

The best options for thickening soup are cream or half and half. Plain yogurt or even freshly grated cheese works well and adds an extra layer of tangy, salty flavor. Add the dairy at the end and avoid bringing the soup to a boil since this can cause yogurt, cheese, or cream to split.

Incorporate Herbs and Spices

Add a pinch of thyme, rosemary, or parsley to enhance the earthy notes. A dash of garlic powder or onion powder can also add depth and complexity. Remember to taste as you go and adjust the seasonings according to your preference.

Therefore, if you have IBS or a sensitive digestive tract, you may want to avoid barley. Lastly, since barley has a strong effect on blood sugar levels, you may want to exercise caution while eating it if you have diabetes and are taking any blood-sugar-lowering medications or insulin ( 29 ).

Pearl barley is a delicious grain that can be cooked simply in salted water. Serve it instead of rice with hearty stews. Or, add uncooked grains to mixed vegetable soups. Krupnik, a Polish chicken, vegetable and pearl barley soup is one of we love most.

Research shows that barley helps to regulate blood pressure, boost immunity and provide anti-inflammatory effects.

A one-cup serving of cooked, pearled, barley provides 193 calories, most of which are carbohydrates. You'll consume 44.3 grams of carbohydrates in a single serving, 6 grams of fiber, and 0.4 grams of naturally-occurring sugar. The rest of the carbohydrates in barley are starch.

What is the difference between pearl barley and barley? ›

Hulled barley is made up of grains that have only had their outer husks removed, which are indigestible. Hulled barley has a darker and slightly tan color. Pearl barley grains have had both their outer husks and bran layers removed. Additionally, pearl barley is typically lighter in color compared to hulled barley.

Since the barley can absorb too much of the liquid when made ahead, and get mushy, I find it best to cook the barley separately. Make as directed, just omitting the barley.

If the soup tastes a little bland to you, add a splash of rice vinegar or cider vinegar. If you don't have tarragon, try thyme, oregano, or rosemary.

Another reason that cream soups can become watery is that the vegetables or other ingredients in the soup continue to emit moisture through the cooking process. Mushrooms and potatoes are prime examples of vegetables that continue to “weep,” or lose moisture as they cook further, especially from a raw state.

We often savor this rich, creamy soup as a meal on its own, but if you're looking for something to pair with it, you can't go wrong with a salad. It would be lovely with my citrus salad, pear salad, beet salad, or arugula salad on the side. Round out the menu with homemade focaccia or crusty bread.

To add richness and depth to your cream of mushroom soup, a quick and easy upgrade is diversifying your cream base. Incorporating ingredients like heavy cream or even cream cheese into the mix can transform your soup instantly.

Thyme, crushed red pepper flakes, and bay leaves work well with mushroom soup.

The study demonstrated that cooking methods have an effect on the flavor profile of white mushrooms. Sear mushrooms for a more intense roasted, charred and smoky flavor and overall aroma. Roast mushrooms to get more sweet, salty and umami tastes with caramelized, nutty and buttery flavors.

Thyme and bay leaves: I love these for their classic flavor. You can use fresh or dried. Something creamy: When the soup is blended, I stir in something creamy to make things extra delicious.