Mushroom Soup Concentrate - From the Hazel Meyer Freezer Cookbook using your choice of broth with traditional ingredients. Mushroom Cashew Bisque - Using nuts, butter, soy sauce, sherry, and a variety of vegetables. Mushroom Barley Soup (Pressure Cooked) - A Cooking Under Pressure recipe that uses lima beans, leek, green pepper, garlic, and dill. Quick Wild Mushroom Soup - From A Cook's Book of Mushrooms using dried cepes, onion powder, sugar, butter, and soy sauce. Many Mushrooms Soup - Assorted varieties with tomato paste, white port, and chicken broth. Four servings. Barley-Shiitake Mushroom Soup - Easy to make recipe using carrots, onion, and celery. Winter Mushroom Soup - Calling for potatoes, porcini, leeks, chicken or vegetable stock, and herbs. By Barbara Kafka. Makes three quarts. Mushroom & Barley Miso Soup - Serving four, this recipe calls for soy sauce, parsley, garlic, and thyme. Mushroom & Barley Soup - Your choice of stock, dill, sherry, white wine, soy, and garlic. One serving. Mushroom Barley Soup with Short Ribs - Traditional ingredients made with beef. Serves eight. Wild Mushroom Broth (Mf) - From the Cooking Monday to Friday Show. Serves two. Creamless Mushroom Soup - Made with leeks, carrots, celery, butter, and onions. Six servings. Wild Mushroom Pumpkin Soup - Calling for porcini, shiitake, nutmeg, parsley, chives, and canned ingredients. Mushroom and Barley Soup - Low-calorie recipe making four servings and using beef stock. Wild Mushroom Soup (Minestra Di Funghi Selvat) - Combines potato, bacon, carrots, and broth. Chicken and Mushroom Soup - Using meat, stock, and sherry. Serves two. Food.com: Mushroom Soup - Presents a collection of recipes.