Go Back
–+ servings
Hearty Mushroom Barley Soup – vegetarian recipe
Stav Kogan

Hearty Mushroom Barley Soup

A modern, meat-free makeover of the classic Eastern European recipe, this Mushroom Barley Soup features a deep, umami-packed broth from both dried porcini and fresh caramelized mushrooms for ultimate comfort in a bowl.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 4 serving
Calories: 320
Ingredients Method Nutrition

Ingredients
  

  • 1 ounce (28 g / 0.99 oz) dried porcini mushrooms
  • 3 cups (720 ml) very hot water, for soaking
  • 2 tablespoons (30 ml / 1 fl oz) extra virgin olive oil
  • 1 pound (450 g / 15.9 oz) fresh mixed mushrooms (shiitake, cremini, portobello), stemmed and chopped
  • 3 medium carrots, sliced
  • 1 cup (200 g / 7.1 oz) pearled barley, rinsed
  • 1 tablespoon (15 ml / 0.5 fl oz) soy sauce or tamari
  • 1 bay leaf
  • 3 cups (720 ml) Mushroom Stock or vegetable broth
  • Salt and freshly ground black pepper, to taste
  • for the Best Soup
  • 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.
  • 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.

Method
 

  1. Rehydrate the Porcini: Place the dried porcini mushrooms in a heatproof bowl and cover with 3 cups (720 ml) of very hot water.
  2. Let them soak until soft, about 20-30 minutes.
  3. Sauté Vegetables: While the mushrooms soak, heat the olive oil in a large pot or Dutch oven over medium-high heat.
  4. Add the fresh chopped mushrooms and sliced carrots.
  5. Cook, stirring occasionally, until they are nicely browned and caramelized, about 8-10 minutes.
  6. Don't rush this step; the browning builds flavor!
  7. Toast the Barley: Add the rinsed barley to the pot.
  8. Cook, stirring frequently, for about 5 minutes until it becomes fragrant and lightly toasted.
  9. Season generously with salt and pepper.
  10. 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.
  11. Reserve this flavorful liquid.
  12. Combine and Simmer: Add the chopped porcini to the pot and stir for one minute.
  13. Pour in the reserved mushroom soaking liquid, the mushroom stock, and add the bay leaf.
  14. 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.
  15. Finish and Serve: Remove the bay leaf and stir in the soy sauce.
  16. Taste the soup and adjust the seasoning with more salt and pepper if needed. Ladle into bowls and serve hot.
  17. 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.
  18. 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.

Nutrition

Calories: 320kcalCarbohydrates: 55gProtein: 9gFat: 9g

Tried this recipe?

Let us know how it was!