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

FAQs

What makes cream of mushroom soup taste better? ›

What are some herbs and spices that can be used to enhance canned cream of mushroom soup? There are several herbs and spices that can enhance the flavor of canned cream of mushroom soup. Popular options include thyme, rosemary, parsley, garlic powder, onion powder, black pepper, and paprika.

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.

Barley takes a bit longer to cook (20-30 minutes), but retains it's shape and texture way better than any other soup carb that I've tried. It doesn't have a strong noticeable flavour, has a lot more nutrition, and holds up after multiple days in the fridge without turning to mush.

Add cream or yogurt

Adding extra cream can thicken a creamy or blended soup like this wild mushroom-soup, but stirring in a spoonful of thick yogurt can be more effective. Be careful not to boil the soup once you've added the cream or yogurt or it may split.

Of course when we were growing up it was Campbell's and it came in a can. But even as an 8 year old I took great pride in heating my own soup, and discovered for myself how much better it was if you added milk instead of water, and how important it was to slowly add the milk while stirring so it wouldn't form clumps.

There is no need to rinse barley before using it. To enhance the flavor of barley, heat the kernels in a skillet for a few minutes or cook it in broth instead of water. You can save time by cooking extra barley and freezing it. Add it to soups or salads as you need it.

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 ).

There's no need to cook pearl barley before adding it to soup. This soup calls for almost 2 hours of cooking time which will give the barley plenty of time to soften.

Milk or Half-and-Half: This is the other magical ingredient that turns your homemade chicken noodle soup into the creamiest soup ever. Use 1 cup of whole milk or 1 cup of half-and-half.

What is the difference between barley and pearl barley? ›

Hulled barley, considered a whole grain, has had just the indigestible outer husk removed. It's darker in color and has a little bit of a sheen. Pearled barley, also called pearl barley, is not a whole grain and isn't as nutritious. It has lost its outer husk and its bran layer, and it has been polished.

Overcooked barley will become mushy, while undercooked may have a thicker and chewier texture. You can make barley as a side dish, but you can also cook it into your food. Feel free to cook our pearled barley in your favorite soup or stew, but be mindful that it will absorb a lot of liquid.

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.

Barley keeps you satiated for a longer duration of time and curbs odd hunger cravings, which help in managing weight effectively and improve metabolism as well.

For starters, make sure you're cooking your barley correctly — if you don't love its texture, you might be either undercooking or overcooking it. Remember that when cooking barley on the stove, it will take a while: bring the barley to a boil then reduce the heat to low and let it simmer for at least 30 minutes.

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

If you are working with a creamed soup, consider pureeing some vegetables to stir in. Cooked cauliflower, potatoes, winter squash, or carrots would work really well. Herbs: Fresh chives, thyme, or cilantro stirred in just before serving.

Older mushrooms or ones that aren't as fresh might lack flavor. Insufficient Seasoning: Soups need a good amount of seasoning to bring out their flavors. Ensure you've added enough salt and other seasonings. Lack of Depth: If only water was used, the soup might lack depth.

To enhance the flavor of canned mushrooms, you can sauté them in butter or olive oil with some garlic, herbs, or spices. This will help to bring out their natural flavors and add extra depth to your dish. You can also marinate them in a mixture of vinegar, oil, and herbs before using them in salads or sandwiches.