Save A rustic and hearty soup blending wild mushrooms, tender barley, and aromatic vegetables in a single pot—perfect for cozy evenings and nourishing, light meals.
This soup quickly became a family favorite during chilly nights, reminding me of cozy moments shared around the table with loved ones.
Ingredients
- Vegetables: 2 tablespoons olive oil, 1 large yellow onion finely chopped, 2 medium carrots diced, 2 celery stalks diced, 3 garlic cloves minced
- Mushrooms: 400 g (14 oz) mixed wild mushrooms such as cremini shiitake oyster cleaned and sliced, 25 g (1 oz) dried porcini mushrooms rinsed
- Grains: 120 g (2/3 cup) pearl barley rinsed
- Liquids: 1.5 liters (6 cups) vegetable broth, 1 tablespoon soy sauce, 1 bay leaf
- Herbs & Seasoning: 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried, 1/4 teaspoon freshly ground black pepper, Salt to taste, 2 tablespoons fresh parsley chopped for garnish
Instructions
- Step 1:
- Place the dried porcini mushrooms in a heatproof bowl and cover with 250 ml (1 cup) boiling water. Let soak for 10 minutes. Remove mushrooms chop them and reserve the soaking liquid straining out any grit.
- Step 2:
- In a large pot heat olive oil over medium heat. Add onion carrots and celery. Sauté for 56 minutes until softened.
- Step 3:
- Stir in garlic and cook for 1 minute until fragrant.
- Step 4:
- Add all mushrooms fresh and rehydrated porcini and cook for 57 minutes stirring occasionally until mushrooms begin to brown and release their juices.
- Step 5:
- Stir in barley then pour in vegetable broth reserved porcini soaking liquid soy sauce bay leaf thyme and black pepper. Mix well.
- Step 6:
- Bring to a boil reduce heat to low and simmer uncovered for 3540 minutes stirring occasionally until barley is tender and soup has slightly thickened.
- Step 7:
- Remove bay leaf. Taste and season with salt as needed.
- Step 8:
- Ladle soup into bowls and garnish with fresh parsley. Serve hot with rustic bread if desired.
Save This soup always brings my family closer as we share stories over warm bowls on cold days.
Required Tools
Large soup pot wooden spoon chefs knife cutting board heatproof bowl fine sieve for straining porcini liquid
Allergen Information
Contains gluten barley soy sauce Contains soy soy sauce Vegetarian dairy-free For gluten-free Use tamari instead of soy sauce and substitute barley with gluten-free grain Always check product labels for cross-contamination or hidden allergens
Nutritional Information
Calories 235 Total Fat 6 g Carbohydrates 39 g Protein 7 g per serving
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This wild mushroom and barley soup is the perfect cozy dish to warm your heart and home in no time.
Recipe FAQs
- → Can I substitute barley for a gluten-free grain?
Yes, farro or brown rice work well as gluten-free alternatives to barley in this dish.
- → How do I prepare dried porcini mushrooms for cooking?
Soak dried porcini mushrooms in boiling water for 10 minutes, then chop and use both mushrooms and soaking liquid to enhance flavor.
- → What herbs complement the mushroom and barley combination?
Fresh thyme and parsley bring bright, earthy notes that enhance the depth of flavors.
- → Is it necessary to sauté the vegetables before simmering?
Sautéing onion, carrots, celery, and garlic softens them and builds a rich base for the cooking liquid.
- → How can the dish be made richer without changing its character?
Adding a splash of cream or swirling in crème fraîche just before serving adds a smooth, indulgent finish.