Save to Pinterest 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 has become a staple during chilly nights; its rich flavors remind me of comforting family dinners around the table.
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 5 to 6 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 5 to 7 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 35 to 40 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 to Pinterest This soup always brings my family together especially when served with crusty sourdough bread and shared stories.
Notes
For a vegan version ensure the broth and soy sauce are vegan-certified. Add a splash of cream or swirl in crème fraîche for a richer finish. Excellent with a side of crusty sourdough bread. Pair with a dry white wine such as Sauvignon Blanc.
Required Tools
Large soup pot Wooden spoon Chefs knife Cutting board Heatproof bowl Fine sieve (for straining porcini liquid)
Nutritional Information
Calories 235 Total Fat 6 g Carbohydrates 39 g Protein 7 g per serving.
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Enjoy this wholesome soup as a nourishing meal that warms both heart and home.
Questions & Answers
- → What types of mushrooms work best?
Combining wild mushrooms like cremini, shiitake, and oyster adds varied textures and rich earthy flavors.
- → Can I use other grains instead of barley?
Farro or brown rice can be substituted for a gluten-free or different texture variation.
- → How do I get a thicker texture?
Simmering uncovered allows the liquid to reduce and barley to release starches, naturally thickening the dish.
- → What herbs complement this dish?
Fresh thyme and parsley add aromatic freshness, balancing the earthiness of mushrooms and barley.
- → Can this be made vegan and gluten-free?
Use a vegan broth, tamari instead of soy sauce, and replace barley with gluten-free grains to suit dietary needs.