Wild Mushroom Barley Soup

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 on chilly nights and is always praised for its rich flavor and texture.

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

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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.

Create smooth frozen drinks, slushies, and frappés for desserts and parties using juices, coffee, or wine.

Check price on Amazon

Create smooth frozen drinks, slushies, and frappés for desserts and parties using juices, coffee, or wine.

Check price on Amazon

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This recipe always brings the family together around the table, sharing stories and warm bowls of soup.

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.

Nutritional Information

Calories 235 Total Fat 6 g Carbohydrates 39 g Protein 7 g per serving

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Prep meals effortlessly by chopping vegetables, slicing meats, and serving dinner with the right knife always ready.

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Serve hot and enjoy the comforting flavors in every hearty spoonful.

Recipe FAQs

→ Can I use different grains instead of barley?

Yes, farro or brown rice can be used as alternatives for a different texture or gluten-free option when suitable substitutes are chosen.

→ How long should I soak dried porcini mushrooms?

Soak dried porcini mushrooms in boiling water for about 10 minutes to rehydrate them before adding to the dish.

→ What type of mushrooms work best in this dish?

A mixture of wild varieties like cremini, shiitake, oyster, and dried porcini add depth and earthiness to the flavor.

→ Can I prepare this dish vegan?

Absolutely. Ensure vegetable broth and soy sauce are vegan-certified to keep it plant-based.

→ How can I adjust seasoning to enhance the flavor?

Taste towards the end and add salt as needed. Fresh herbs like thyme and parsley elevate the overall aroma and depth.