Barley Mushroom Soup

Prep Time
Cook Time
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"A real rustic; yet, delicious soup. And, it is pretty easy to prepare too. Great on a cold Fall or Winter's day. I usually get a mix of wild mushrooms right from my grocery store. They are all cleaned, trimmed and ready to use; however, you can really use your favorites. If all you can find is white or cremini; that is perfectly fine too. Serve with crusty bread and a side salad."

Original is 6 servings
  • Garnish


  • Serving Size: 1 (399.5 g)
  • Calories 158.3
  • Total Fat - 8.4 g
  • Saturated Fat - 2 g
  • Cholesterol - 5.1 mg
  • Sodium - 1637.6 mg
  • Total Carbohydrate - 19 g
  • Dietary Fiber - 2.9 g
  • Sugars - 6.1 g
  • Protein - 3.5 g
  • Calcium - 163.8 mg
  • Iron - 8 mg
  • Vitamin C - 8.5 mg
  • Thiamin - 0.5 mg

Step by Step Method

Step 1

Dried Mushrooms ... The first thing is to re-constitute the mushrooms. Add 1 cup of very hot water (doesn't have to be boiling), but hotter the better to a bowl, along with the mushrooms. Cover and let it set at least 15-20 minutes. Using a slotted spoon, transfer the mushrooms to a cutting board; and rough chop. Then, strain the mushroom liquid; and, set to the side.

Note - Mushrooms: I often find a mix right at the grocery store in pint boxes; cleaned and trimmed. These were great; but, you can usually find them bulk at farmers markets; or, health food stores like Whole Foods, etc. I always try to use what looks fresh; and what is in season

Step 2

Base ... In a large soup pot, add the olive oil and butter; and, bring to medium high heat. Add the fresh mushrooms; and, saute 4-5 minutes, until they begin to brown. Then, add the onions, a pinch of salt and pepper; and, stir to combine - cook a couple of minutes. Then, add the garlic, dried mushrooms, soy sauce, dried thyme, rosemary; and, mix.

Note: To keep it vegetarian; use vegetable broth. But, a mix (half and half) chicken/beef broth is also really good; and, it actually makes the soup a bit richer. Both are just as good

Step 3

Broth ... Add the vegetable broth (or a mix), reserved mushroom liquid, water, and barley. Bring to medium high heat; just under a boil - then, reduce to a simmer. Cook approximately 45 minutes, until the barley is tender. About half way through cooking; check the seasoning; and, adjust if necessary. Soy is very salty; so, you will probably just need to add some extra pepper if anything.

Step 4

Finish, Serve, and ENJOY! ... Add the parsley; and, stir. Then, ladle the soup in your favorite bowl; and, garnish with a dollop of creme fraiche and chives. Serve with crusty bread to dip in the warm soup.


No special items needed.

2 Reviews


Awesome flavoured mushroom soup! My family ate it with abandon! I did add one pound of sliced mushroom which made it meaty as it was for a main dish, and increased the herbs a wee bit. Served it with homemade garlic bread for a wonderful meal.


review by:
(15 Apr 2017)


An absolutely delicious soup. Hubby and I both enjoyed it very much. I made the version with beef and chicken broth but will next time try the veggie version for Meatless Monday.


review by:
(5 Apr 2017)

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