Though you didn’t mention it, I assume you will offer non-alcoholic drinks of some kind too?

Well that's a great point littlebug - what would you recommend?

This is my kind of meal. I love soup/salad/bread meals. Your soup sounds hearty so it should stand up for a casual dinner. Make it plenty beefy.

Definitely crusty bread and fruity dessert. I love apple or berry crisp. Pie is also good, but I think crisp is easier, more foolproof, and more comforting. It always turns out.

Yes to the green salad. I like Greek-ish salads with good greens (e.g., arugula, spinach), kalamata olives, feta, cukes, red onion. I hate generic winter tomatoes, but sometimes little grape tomatoes, halved, are sweet and nice.

I don't know what one-size-fits-all cocktail means. I'm so used to wine being served before as well as during dinner, that I'm not sure what kind of cocktail that would be. So many appetizer/nibbles to choose from. Something you can fix ahead of time, or pop in the oven at the last minute.

Well, I’m not sure. What’s the weather where you are - is it cold? Like below 32 degrees?

Coffee, for sure. Perhaps a sparkling water or mineral water? Ice tea? Perhaps I’m an odd duck, but I wouldn’t be interested in a one-size-fits-all cocktail. Or wine, either. But I have no problem with others enjoying them.

We always have wine, craft beer, mineral water, pitcher of regular ice water with fruit, diet soda, small cans of some fizzy juice from Costco - name escapes me right now. And coffee with dessert.

I recently hosted a soup buffet with great success. Had rosemary potato, chili, broth w/udon noodles. (Creamy, meaty and broth). The best crusty bread. Little cups w/cheese, onions and green onions. Used small half cups to discourage people from filling up on one kind of soup. Still had to explain how it worked. Very fun! Cheesecake. Coffee water soda. No liquor b/c it was midday but would serve it for an evening event

I always offer coffee at dessert but it's rarely taken, we'll have LaCroix sparkling water and I forgot we have quite a variety of craft beer. A special cocktail was just a thought - really not up my alley!

Any specific appetizer suggestions? That's where I'm really drawing a blank.

Oooohhhh bossy that sounds lovely! Because this is somewhat of a 'working' dinner I think that kind of assortment would be over kill but I would definitely do that in the future.

I love beef barley soup and mushrooms, but I always hesitate to serve mushrooms in a solo main dish because it seems to be one item that some (many) people refuse to eat. Maybe others can chime in about that. Maybe offer the mushrooms as an add-your-own?

I would love a spinach or green salad with citrus to go along with a hearty soup, especially this time of year when the oranges are so wonderful. Maybe beautiful blood oranges. I've been making this a lot this winter and it's great: https://www.cookingclassy.com/cranberry-almond-spinach-salad/

Yes to crusty bread. I think wine (and maybe a beer selection) is plenty - no need to do cocktails (at least in my circle).

Since you have beef in the main dish, I'd probably stay away from cheese as an appetizer. Perhaps an interesting (or even plain) hummus and veggies, maybe some whole grain crackers or pita chips. I like an edamame hummus for something a little different or a white bean pesto hummus/dip.

Just three couples? I would keep it simple. I love your idea of soup, crusty bread and a fruit crisp for dessert. A simple Ceasar salad would be crunchy and a nice contrast to the hearty soup. I wouldn't offer anything besides water, beer and coffee, unless you want to open a nice bottle of red wine.

For appetizers, why not set out a cheese board with two cheeses, radishes, olives and nuts?

Yes, I would leave out the mushrooms especially since that is the only main dish that you are serving.

Olychick thank you for that salad link - love that or adding citrus to a different salad - not sure why that didn't occur to me. As for the mushrooms, I make this soup with soaked dried shitake, chopped into tiny pieces. It's necessary for the flavor but the pieces get lost with the barley - I used hulled so it has quite a bit of 'tooth' to it. I did specifically ask about mushrooms so feel confident - about that part at least! We have a small local company that makes really wonderful hummus - good call. I'm partial to the Mango Sriracha and the Lima bean.

Fun2 I'm not much on olives so never think of them but DH loves them and is a total cheese head so those with the vegies and hummus will be more than adequate. I love wine with this soup so that's a given.

Keep it simple. Cheese and crackers for appetizer, or spinach dip. As for taking it up a notch, not sure how chilly the day will be, but at Christmas I offer mulled wine at a party and it is always a hit. I do mine in the crockpot, but if you have a coffee urn that you could use for this, that would be fab. For people who don't drink, offer up warm cider. Another option is mulled cider and then offer rum or brandy for those who want to imbibe.

So as not to repeat the apple theme from the dessert, you could do cherry crisp. I have a cherry cranberry crisp that is delicious. Or, jazz up the cider with cranberry juice, I often do that. Or add some red zinger tea to it. Lots of ways to jazz up cider. I love cider so I have tried quite a few. Oh, and they also make apple wine and you can add sangria to cider. I can get already spiced wine made for heating up, but I can also get fruit flavored wines and sangria which heats up fine too.

People don't eat mushrooms?

DO NOT SKIP THE GOOD CRUSTY BREAD :) It's a get together so you want people to have the option to have some special things that they may not eat every day.

It's nice to have mixers for one cocktail, again something that's a bit of a treat. But it sounds like you already have a good mix of interesting beverages. If you aren't a cocktail drinker don't purchase extra stuff that might go to waste.

I am a fan of really tart, really cold Moscow mules. Spicy ginger beer, lots of lime and vodka. If I make a mistake and buy a ginger beer that is too sugary, I'll cut it with some soda water. It sounds like a summer drink but I like it when we have heavy foods because it is so refreshing.

Linelle, the people that I know that don't like mushrooms have an issue with the texture.

Your soup sounds yummy. I'd add a green salad with a homemade vinaigrette, some crusty bread and blueberry pie with ice cream for dessert (I find people really enjoy a homemade pie because so few people offer it at home). You can offer beer along with your wine. I don't think a cocktail is necessary.

For apps, consider a crudite platter Recipe

Put the mushrooms in the salad or serve mushrooms caps as an appetizers.

From one who will not eat mushrooms and yes d_gw it's a texture thing and for me a taste thing.

This all sounds great. My only comment is to make the blueberry pie. I love that you picked them and you should use what you have in the freezer.

Since all the guests gave a thumbs up to mushrooms, it sounds like they'll be a wonderful addition to the soup. Yum, maybe you'll post the recipe DLM?

Oly - happy to share but will have to write something up. I wing it and never measure anything for this soup. Watched my grandmother make it growing up and it just stuck I guess.

Really good soup is an EXCELLENT dinner. In fact, I'm planning a delicious Guiness Beef Stew for an upcoming casual party.

Definitely yes to bread; my personal preference would be for a hearty half white /half wheat bread with lots of seeds. I'd probably get two very different types of bread, slice them, and mix them in a bread basket. Don't neglect some nice whipped butter for the table. Cheese bread would also be a nice choice.

I'd skip the salad and make the appetizer a nice tray of vegetables, cheese, crackers and olives.

If you stick with the salad, I wouldn't go with a plain green salad; instead, I'd do rough-chopped tomatoes (are heritage tomatoes available now?) /parsley /a sprinkle of fresh garlic /dressing of fresh lime juice and a splash of olive oil. And I'd serve it in individual footed glass dishes instead of a salad bowl.

I like the idea of an apple or cherry tart of some sort for dessert; don't forget to top it off with vanilla ice cream. Another excellent choice: butterscotch pecan pie.

I would skip the wine. I don't see it pairing well with soup, but I'm not a big drinker -- I don't think I drank anything in 2017 at all.

Completely off topic: We seem to have a lot of mushroom lovers on this thread. I strongly recommend growing your own! Setting them up is a lot of work, but then they "keep on giving" for at least five years. So, so, so good.

A simple arrangement of flowers on the table will elevate your dinner. Nothing elaborate. A mixed bouquet from the grocery in a simple container will make your table look special. Cloth napkins will also help step it up.

I would not do a specialty cocktail. If you have basic liquors on hand (bourbon, scotch, vodka, and gin, maybe rum) and basic mixers (tonic, soda, Coke, and Sprite), you could offer a cocktail before dinner. I would offer wine with dinner, probably a Pinot Noir. But I’d also have a white wine chilled and ready to go for those who do not care for red wine.

I always do a vinaigrette on my salad and everyone eats the same -- it's a "mess" to try to please everyone on bottled salad dressing IMO. Yes, soup, crusty bread and salad and a fruit dessert -- perfect! As far as nibbles is concerned, I would do less rather than more. Something simple but also something that can be picked up and eaten -- no dipping, no spreading, no messing. With the barley and the crusty bread and dessert, you don't want another heavy on the carbs app. Also, we often just serve wine and we pick the wine and unless we know one of our guests is a "white only" or a "red only" (depending upon what we'll have), we pick one and serve that both pre dinner and during dinner. We have iced tea for the guests that don't drink and always coffee with dessert.

bbstx I wouldn't think of using anything but cloth napkins but unfortunately doing a dry run today discovered stains on the placemats I planned to use. Tomorrow will be a rush run to find something. A cloth would work but the teak table is so lively I hate covering the whole thing. Flowers - check!

Martha I never think of iced tea and since we now live in the south I really should! But both these couples are transplanted from IL (as are we) so I'll skip the tea. I'll have both red and white as bbstx suggested.

I have another recommendation for a dessert. It's from Once Upon a Chef and you could use your blueberries as a garnish!

Warm Lemon Pudding Cakes

Looks delicious, Barb but I think i'll save that one for a different time. I want to use up the blueberries I have.

You’ve probably already gotten your dessert underway, but I wanted to share ann_t’s wonderful Blueberry Upside Down Cake recipe for the next time you are looking to use blueberries. It is fantastic! http://www.thibeaultstable.com/2009/08/blueberry-upside-down-cake.html

An easy peasy way to kick wine up a notch is to add some type of liqueur and something fizzy. Folks can add one or the other or both to it. I had a party and had red wine, Cointreau, and, orange flavored soda water, 7-Up on the side. Folks could mix themselves their own Sangria or a wine cooler or a citrus alcoholic soda. That was a big hit. Or they could just do a version of one of those things sans alcohol. I will say however, it was at hit with the gals. They guys just drank beer or straight wine.

I do hope you have bread, lots don't have carb issues and it sops up the broth. But I am a mushroom hater, I think, however, you are sure your guests are not? And something with cheese somewhere is in line. Appy or dessert.

Bumblebeez I do have a nice crusty bread. As for the mushrooms, I specifically asked the guests so we're ok there. And for this soup, it makes the flavor. Dried shitake have a very distinctive umami flavor. I use hulled barley (which is a misnomer because it has most of the hull as opposed to pearl barley which has none!) and cut the soaked mushrooms to the same size as the barley. They both have 'chewy tooth' and it would be impossible to separate them out. I won't go so far to say you wouldn't notice the mushrooms or would like them, but I have friends who are not mushroom lovers who enjoy this soup. And there will be cheese on the appetizer platter. Thanks for worrying about me!

That soup sounds lovely, barley, mushrooms and all. Let us know how the occasion went!

'twas a lovely evening all around and the weather was perfect for the menu - cold, misty rain! But we had to cancel the walking tour to our creek as a result. This was our first 'entertaining' event in the new house other than visiting family and friends so it felt good to get that under my belt! Creating a social network is proving to be the most difficult part of this 'new life' as I figured it would be.

We had an assortment of LaCroix waters which went untouched, an assortment of beers which went untouched except for the one non IPA, Sierra Nevada Otra Vez which is really more like a complex cider and a white wine which went untouched. It was a red wine night all around. The appetizer assortment was perfect and the crusty bread was consumed. I had to switch up the salad dressing at the last minute because I didn't have white wine vinegar but it was great with red wine vinegar. I'm not a big fan of all spinach salads so mixed it with red and green leaf lettuce and some butter lettuce. Oh, and I did dried cherries instead of the cranberries - can never leave well enough alone! Made 2 crisps, a traditional apple and then a blueberry with a gingersnap cookie crisp topping which was a takeoff of a summer crisp I do with peaches and blueberries. The soup was a hit (Olychick I am working on the recipe for you) and I just finished the last of it for lunch today with a bit of grated smoked gouda on top - talk about indulgence.

I so appreciate all the suggestions. It might not seem like much but I'm out of practice and you really did help me take this up a notch so thank you all. Next up will probably be a brunch for 2 different couples so I'll be back asking for help with that when the time comes.

dlm, glad it went well. Sounds delicious! Don't worry about the recipe; I can likely find something similar and add the mushrooms. I do love the sound of that combo.

Oly I was just finishing up!

I’m going to give you all the
ingredients without amounts because there really isn’t a recipe. Soup is so
forgiving that way. This is basically Ashkenazi Jewish peasant soup so when you
have more of one thing and less of another that’s the way you make the soup
that time. Very general measurements would be equal amounts of all vegies, roughly double that in pre-cooked barley and meat in the quantity you desire. Stock will depend on how thin/thick you like your soup and how much you want to s-t-r-e-t-c-h it !

Mushroom/Vegetable (Beef) Barley Soup

Beef cut into bite sized
cubes (can be chuck, short ribs or any other flavorful cut that requires long
slow cooking and won’t turn to mush. My grandmother used beef shin but I
never see that anymore

Beef stock &/or Mushroom
stock &/or Chicken stock (homemade if you have it) – use low sodium so you
are in charge of the seasoning. I usually use a combo of beef and mushroom but sometimes
make it with all chicken and then leave out the meat or use chicken meat
instead. If you’re doing a meatless
version which is also very traditional, use all vegie or mushroom stock for a
vegan friendly version.

Barley – I love the snap of
hulled barley but will mix in a bit of pearled which acts as a thickener for
the stock. It can be made with all pearled – that’s what I grew up eating.

Peeled chopped carrot

Chopped celery

Chopped onion – optional

Crushed garlic

Dried shitake mushrooms,
soaked, strained and chopped fine, use the soaking liquid with the broth.

Salt & pepper to taste, a
bit of dried thyme &/or bay leaves

In a large pot brown the beef
in batches in a bit of olive oil, set aside. Soften the carrot, celery, (onion
if you use it) in the same pot in a bit more olive oil. When they are softened
and just starting to turn golden add in the garlic and cook a bit longer. Pour in the stock, add the beef, barley and
mushrooms. Bring to a boil then turn to a simmer for 2 – 3 hours.

You can call it done right
there and that’s very traditional or….

Add in sliced seared button
or cremini mushrooms (I never do but a Jewish grandma would)

Add in a can of diced
tomatoes (depends on my mood)

Add in tomato paste – I always
add at least a teaspoon when I make this with beef as it just adds a nice
richness to the broth. For a really large pot I’ll add a one of the small cans.
Skip it if you use chicken.

Yum! Thank you so much. I think this is in my future before too long! I copied and pasted into a document to store on my computer so I don't have to rely on houzz to keep it available.

I"m going to make this, too. Beef barley is one of my favourite soups and I adore mushrooms of any kind.

Thanks, i shall make this, too! Beef and barley are great and i can see where shiitake can kick this up several notches!

I want to make that soup! Just told Alexa to add pearl barley and beef chuck to my shopping list.

Slightly OT: I just roasted a cauliflower, broken into medium-size florets. Olive oil, plus salt and pepper. Before eating, I spritzed it with lemon juice and it was the most delicious bowl of wonderment, nutty, savory and caramelized sweetness. I could have eaten the entire cauliflower, but I made myself stop.

pinkmountain I'm so glad you enjoyed it. I didn't know that about shitake but now I'm wondering if there is a difference between fresh and dried - do you know? I hope it helps your dad but you know.... there's always chicken soup ;-) V-8 is a great base for a lot of soups which reminds me I need to get some!

Linelle I love cauliflower in pretty much any form but roasted is probably my favorite. I'm not a curry lover but found if I mix a bit with olive oil and toss the florets in it then roast it's really good and not overpowering - just another version to try! ps - if you can, get hulled barley it's so good for you. I get mine at our local co-op but most grocery stores carry Bob's Red Mill.