Earthy, rich, and deeply comforting, this homemade cream of mushroom soup is worlds apart from the canned version. A hearty base of sautéed mushrooms, tender vegetables, and chewy barley gives it a rustic texture, while a touch of cream brings velvety smoothness to every spoonful. A splash of dry sherry adds warmth and depth, making this an elegant starter or a satisfying main course on a chilly day.
INGREDIENTS:
1 lb. mushrooms, cleaned and chopped
1/2 medium yellow onion, finely chopped
1 potato, shredded
1 carrot, shredded
1/2 cup barley, rinsed
1 1/2 quarts chicken broth
1 cup half and half
2 tablespoons olive oil
2 tablespoons parsley, chopped
Salt and pepper, to taste
Splash of dry sherry, to taste (optional)
METHOD:
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped mushrooms and sauté until they release their liquid and begin to brown, about 8–10 minutes. Set aside.
In a large soup pot, heat the remaining 1 tablespoon of olive oil. Add the chopped onion and cook until soft and translucent, about 5 minutes.
Stir in the shredded potato and carrot, cooking for 2–3 minutes to soften slightly. Add the rinsed barley and pour in the chicken broth. Bring to a gentle boil, then reduce heat and simmer until the vegetables and barley are tender, about 30–40 minutes.
Remove about 90% of the soup solids and purée in a blender or food processor until smooth. Return the purée to the pot, stirring to combine.
Add the sautéed mushrooms, half-and-half, and (if desired) a splash of dry sherry. Heat gently until warmed through—do not boil.
Taste and adjust with salt and pepper. Ladle into bowls, sprinkle with chopped parsley, and serve hot.
