Hearty mushroom barley soup earns its keep on the coldest night of the month. Porcini soaked in very hot water perfume everything, fresh mushrooms brown alongside carrots, and pearled barley turns the broth thick and spoon-coating over 75 minutes. It reheats beautifully, which is the real point of a pot this size.
There are few things more comforting than a steaming bowl of rich, savory soup, and this Mushroom Barley Soup is comfort in a bowl. We’re taking the classic Eastern European recipe and giving it a modern, meat-free makeover that sacrifices none of the heartiness. The secret? A double dose of mushroom magic! We build an incredibly deep, umami-packed broth using both dried porcini mushrooms and their precious soaking liquid. Then, we take the time to properly brown fresh mushrooms and carrots, caramelizing their natural sugars to create a flavor base that is simply irresistible. A final, unorthodox splash of soy sauce ties it all together, making this a soup you’ll crave all season long.
Ingredients
• 1 ounce / 28g (0.99 oz) dried porcini mushrooms
• 3 cups / 720ml very hot water, for soaking
• 2 tablespoons / 30ml (1 fl oz) extra virgin olive oil
• 1 pound / 450g (15.9 oz) fresh mixed mushrooms (shiitake, cremini, portobello), stemmed and chopped
• 3 medium carrots, sliced
• 1 cup / 200g (7.1 oz) pearled barley, rinsed
• 1 tablespoon / 15ml (0.5 fl oz) soy sauce or tamari
• 1 bay leaf
• 3 cups / 720ml Mushroom Stock or vegetable broth
• Salt and freshly ground black pepper, to taste
Instructions
1. Rehydrate the Porcini: Place the dried porcini mushrooms in a heatproof bowl and cover with 3 cups (720 ml) of very hot water. Let them soak until soft, about 20-30 minutes.
2. Sauté Vegetables: While the mushrooms soak, heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the fresh chopped mushrooms and sliced carrots. Cook, stirring occasionally, until they are nicely browned and caramelized, about 8-10 minutes. Don’t rush this step; the browning builds flavor!
3. Toast the Barley: Add the rinsed barley to the pot. Cook, stirring frequently, for about 5 minutes until it becomes fragrant and lightly toasted. Season generously with salt and pepper.
4. Prep the Porcini: Once soft, lift the porcini from their soaking liquid, squeezing out any excess water. Coarsely chop them. Carefully pour the soaking liquid through a fine-mesh sieve into a separate container, leaving behind any grit at the bottom of the bowl. Reserve this flavorful liquid.
5. Combine and Simmer: Add the chopped porcini to the pot and stir for one minute. Pour in the reserved mushroom soaking liquid, the mushroom stock, and add the bay leaf. Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for 20-30 minutes, or until the barley is tender and cooked through.
6. Finish and Serve: Remove the bay leaf and stir in the soy sauce. Taste the soup and adjust the seasoning with more salt and pepper if needed. Ladle into bowls and serve hot.
Nutritional Information
• Servings: 4
• Calories: 320 kcal
• Protein: 9g
• Carbohydrates: 55g
• Fat: 9g
• Fiber: 11g
Pro Tips
• for the Best Soup
• Don’t discard the mushroom soaking liquid! It’s packed with umami and is the secret to a deeply flavorful broth. Just be sure to pour it off carefully to leave any sediment behind.
• For the best flavor, allow the fresh mushrooms and carrots to truly brown and caramelize. Avoid overcrowding the pan; cook in batches if necessary to ensure they sear rather than steam.
• Using a variety of fresh mushrooms, like shiitake, cremini, and portobello, will create a more complex and robust flavor profile than using just one type.
• A splash of brightness at the end can elevate the whole soup. Try a squeeze of fresh lemon juice or a teaspoon of sherry vinegar just before serving.
FAQ
Q: Can I make this mushroom barley soup vegan
A: Yes, this recipe is easily made vegan! The recipe as written uses all plant-based ingredients. Just ensure you are using a certified vegan mushroom stock or vegetable broth to keep it 100% vegan.
Q: Is this mushroom barley soup gluten-free
A: No, this recipe is not gluten-free because pearled barley contains gluten. For a delicious gluten-free alternative, you can substitute the barley with 1 cup (240 ml) of quinoa, buckwheat groats, or wild rice. You may need to adjust the simmering time according to the package directions for your chosen grain.
Q: How can I add more plant-based protein to this soup
A: To boost the protein, you can add 1 cup (240 ml) of cooked chickpeas or white cannellini beans during the last 10 minutes of simmering. Stirring in a few handfuls of chopped kale or spinach at the end will also add extra nutrients and a small amount of protein.
Q: How should I store leftover mushroom barley soup
A: Store any leftover soup in an airtight container in the refrigerator for up to 4 days. Be aware that the barley will continue to absorb the broth as it sits, making the soup thicker. You may want to add a splash of water or broth when reheating.
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Hearty Mushroom Barley Soup
Ingredients
Method
- Rehydrate the Porcini: Place the dried porcini mushrooms in a heatproof bowl and cover with 3 cups (720 ml) of very hot water.
- Let them soak until soft, about 20-30 minutes.
- Sauté Vegetables: While the mushrooms soak, heat the olive oil in a large pot or Dutch oven over medium-high heat.
- Add the fresh chopped mushrooms and sliced carrots.
- Cook, stirring occasionally, until they are nicely browned and caramelized, about 8-10 minutes.
- Don't rush this step; the browning builds flavor!
- Toast the Barley: Add the rinsed barley to the pot.
- Cook, stirring frequently, for about 5 minutes until it becomes fragrant and lightly toasted.
- Season generously with salt and pepper.
- Prep the Porcini: Once soft, lift the porcini from their soaking liquid, squeezing out any excess water. Coarsely chop them. Carefully pour the soaking liquid through a fine-mesh sieve into a separate container, leaving behind any grit at the bottom of the bowl.
- Reserve this flavorful liquid.
- Combine and Simmer: Add the chopped porcini to the pot and stir for one minute.
- Pour in the reserved mushroom soaking liquid, the mushroom stock, and add the bay leaf.
- Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for 20-30 minutes, or until the barley is tender and cooked through.
- Finish and Serve: Remove the bay leaf and stir in the soy sauce.
- Taste the soup and adjust the seasoning with more salt and pepper if needed. Ladle into bowls and serve hot.
- Don't discard the mushroom soaking liquid! It's packed with umami and is the secret to a deeply flavorful broth. Just be sure to pour it off carefully to leave any sediment behind.
- Using a variety of fresh mushrooms, like shiitake, cremini, and portobello, will create a more complex and robust flavor profile than using just one type.
