Back to Recipe

Barley Mushroom Soup

Here's how you make Barley Mushroom Soup
Pause Continue Reading
  • Servings: 6
  • Prep: 5-10m
  • Cook: 50+m
  • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 88 grams dry barley (pearl barley, rinsed, dry 1/2 cup)
  • 1/3 to 1/2 pound mushrooms, sliced (mixed mushrooms, stems trimmed, I use a mix of white, cremini, shitaki, etc - your favorite mix, *See Note Below, 2 cups)
  • 1 ounce dried porcini mushrooms (re-constituted, reserve the liquid)
  • 1 large yellow onion (diced)
  • 2 garlic cloves, minced
  • 6 cups vegetable broth (a mix of chicken and beef broth can also be used, *See Note Below)
  • Mushroom liquid (reserved, 1 cup)
  • 2 tablespoons low-sodium soy sauce
  • 3 tablespoons parsley, chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Kosher salt, to taste
  • Pepper, to taste
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 cups water
  • Garnish
  • Fresh chives
  • Creme fraiche
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.


We hope you enjoy this recipe!

This page is built for your convenience in the kitchen.

If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.

Oh... And one more thing... We also have some pretty wild forums.