Deeply savory mushroom barley soup is what I cook on the first gray Sunday of fall. Dried porcini and a mix of fresh mushrooms go into the pot with carrots, pearled barley, and a bay leaf, and an hour later the broth tastes like it simmered all day. Soy sauce is the not-so-secret umami booster.
Forget everything you thought you knew about mushroom barley soup! We’re leaving behind the simple boiled soups of yesteryear and diving into a bowl brimming with deep, complex flavor. This isn’t your grandmother’s recipe (no offense, Grandma!). We’re building layers of savory goodness by browning our mushrooms and carrots to unlock their natural sweetness and using a double-dose of mushroom magic with both fresh and dried porcini. The result is a rich, hearty, and deeply satisfying soup that’s 100% vegetarian and 1000% delicious. It’s the perfect cozy meal for a chilly day.
Ingredients
• 1 ounce / 28g (0.99 oz) dried porcini mushrooms
• 2 tablespoons extra virgin olive oil
• 1 pound / 450g (15.9 oz) fresh mushrooms (shiitake, cremini, or a mix), stemmed and chopped
• 3 medium carrots, sliced
• 1 cup / 200g (7.1 oz) pearled barley
• Salt and freshly ground black pepper, to taste
• 1 bay leaf
• 3 cups / 720ml Mushroom Stock or vegetable broth
• 1 tablespoon (15 ml / 0.5 fl oz) soy sauce or tamari
Instructions
1. Rehydrate the Porcini: Place the dried porcini mushrooms in a bowl and cover with 3 cups (720 ml) of very hot water. Let them soak until softened, about 20-30 minutes.
2. Sauté the Base: While the porcini soak, heat the olive oil in a large pot or Dutch oven over high heat. Add the fresh chopped mushrooms and sliced carrots. Cook, stirring occasionally, until they are nicely browned and caramelized.
3. Toast the Barley: Add the pearled barley to the pot and continue to cook, stirring frequently, for another 5-10 minutes until it becomes fragrant and lightly toasted. Season generously with salt and pepper.
4. Combine and Simmer: Strain the softened porcini mushrooms through a fine-mesh sieve, reserving all of the flavorful soaking liquid. Coarsely chop the porcini and add them to the pot, stirring for one minute. Pour in the reserved mushroom liquid, the stock, and add the bay leaf.
5. Cook the Soup: 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. Serve hot and enjoy!
Nutritional Information
• Serving Size: 1 of 4 servings
• Calories: Approximately 350 kcal
• Protein: 12g
• Fiber: 10g
• Highlights: A great source of plant-based protein, dietary fiber, and essential minerals like selenium and potassium from the mushrooms.
Pro Tips
• for the Best Soup
• Don’t discard the mushroom soaking liquid; it’s packed with umami. Pour it carefully, leaving any grit behind at the bottom of the bowl.
• For an even deeper flavor, deglaze the pot with a splash of dry sherry or white wine after toasting the barley.
• Add a tablespoon of tomato paste with the carrots and mushrooms to build another layer of savory depth.
• Garnish with fresh parsley or dill before serving to add a touch of brightness that cuts through the soup’s richness.
FAQ
Q: Is this mushroom barley soup vegan
A: Yes, this recipe is 100% vegan as written. It uses all plant-based ingredients like olive oil, mushrooms, barley, and vegetable broth. Just be sure to use tamari instead of a non-vegan soy sauce if you have any concerns.
Q: Can I make this mushroom soup gluten-free
A: Absolutely. To make this recipe gluten-free, simply replace the pearled barley with a gluten-free grain like brown rice, wild rice, or quinoa. You may need to adjust the simmering time accordingly. Also, be sure to use gluten-free tamari instead of soy sauce.
Q: How can I add more protein to this vegetarian soup
A: This soup already provides a good amount of plant-based protein from the mushrooms and barley. To boost it even further, consider adding a can of rinsed chickpeas or white beans during the last 10-15 minutes of simmering.
Q: How should I store leftover mushroom barley soup
A: You can store this soup in an airtight container in the refrigerator for up to 5 days. Note that the barley will continue to absorb liquid as it sits, so the soup will thicken. You may want to add a splash of broth or water when reheating.
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Deeply Savory Mushroom Barley Soup
Ingredients
Method
- Rehydrate the Porcini: Place the dried porcini mushrooms in a bowl and cover with 3 cups (720 ml) of very hot water.
- Let them soak until softened, about 20-30 minutes.
- Sauté the Base: While the porcini soak, heat the olive oil in a large pot or Dutch oven over high heat.
- Add the fresh chopped mushrooms and sliced carrots.
- Cook, stirring occasionally, until they are nicely browned and caramelized.
- Toast the Barley: Add the pearled barley to the pot and continue to cook, stirring frequently, for another 5-10 minutes until it becomes fragrant and lightly toasted.
- Season generously with salt and pepper.
- Combine and Simmer: Strain the softened porcini mushrooms through a fine-mesh sieve, reserving all of the flavorful soaking liquid. Coarsely chop the porcini and add them to the pot, stirring for one minute.
- Pour in the reserved mushroom liquid, the stock, and add the bay leaf.
- Cook the Soup: 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.
- Serve hot and enjoy!
- Don't discard the mushroom soaking liquid; it's packed with umami.
- Pour it carefully, leaving any grit behind at the bottom of the bowl.
- Add a tablespoon of tomato paste with the carrots and mushrooms to build another layer of savory depth.
- Garnish with fresh parsley or dill before serving to add a touch of brightness that cuts through the soup's richness.
