Mushroom Barley Soup (Printable version)

Hearty soup combining earthy mushrooms, tender barley, and aromatic vegetables in a rich broth.

# Ingredient list:

→ Mushrooms

01 - 1 ounce dried shiitake mushrooms
02 - 8 ounces white mushrooms, sliced

→ Grains

03 - 3/4 cup pearl barley, rinsed

→ Aromatics & Vegetables

04 - 2 tablespoons olive oil
05 - 1 medium onion, diced
06 - 2 medium carrots, diced
07 - 2 celery stalks, diced
08 - 3 garlic cloves, minced

→ Broth & Seasonings

09 - 8 cups low-sodium vegetable broth
10 - 2 bay leaves
11 - 1 teaspoon dried thyme
12 - 1 teaspoon dried parsley
13 - Salt and freshly ground black pepper to taste

→ Garnish

14 - 2 tablespoons fresh parsley, chopped

# Step-by-step guide:

01 - Place dried shiitake mushrooms in a heatproof bowl and cover with 2 cups boiling water. Let soak for 20 minutes. Drain, reserving the soaking liquid, and slice the mushrooms. Strain the soaking liquid through a fine sieve or cheesecloth to remove grit.
02 - In a large soup pot, heat olive oil over medium heat. Add diced onion, carrots, and celery; sauté for 5 minutes until softened.
03 - Add minced garlic and cook for 1 minute until fragrant.
04 - Stir in fresh sliced mushrooms and soaked shiitake mushrooms. Cook for approximately 5 minutes until mushrooms begin to release their juices.
05 - Add pearl barley, reserved mushroom soaking liquid, and vegetable broth. Stir in bay leaves, thyme, dried parsley, salt, and pepper.
06 - Bring to a boil, then reduce heat to low. Cover and simmer for 50 to 60 minutes, stirring occasionally, until barley is tender.
07 - Remove bay leaves. Taste and adjust seasoning as needed.
08 - Ladle soup into bowls and garnish with fresh parsley if desired. Serve hot.

# Expert tips:

01 -
  • The combination of dried and fresh mushrooms creates layers of umami that make this soup taste like it simmered all day, even when youre short on time.
  • Pearl barley gives the soup a delightful chewiness that makes each spoonful satisfying without weighing you down.
02 -
  • The first time I made this, I skipped straining the mushroom soaking liquid and ended up with gritty soup, so that extra minute with the cheesecloth is absolutely worth it.
  • This soup continues to develop flavor overnight in the refrigerator, making it possibly even better the next day, though youll need to add extra liquid when reheating.
03 -
  • If you find yourself without dried mushrooms, you can substitute a tablespoon of mushroom powder or even a splash of Worcestershire sauce to deepen the flavor profile.
  • For a creamier finish without adding dairy, blend a cup of the finished soup with its barley and vegetables, then stir it back into the pot.
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