Pin It 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.
I love making this soup on chilly evenings as it warms up the whole house and fills it with an irresistible aroma.
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 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.
Pin It This soup always brings my family together around the table especially on cold nights when we crave comfort food.
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 Always check product labels for cross-contamination or hidden allergens
Nutritional Information
Calories: 235 Total Fat: 6 g Carbohydrates: 39 g Protein: 7 g per serving
Pin It 
This soup is a perfect balance of flavors and textures making it a satisfying meal any time of year.
Recipe FAQs
- → What mushrooms work best for this dish?
A mixture of wild mushrooms like cremini, shiitake, oyster, and dried porcini offers a robust, earthy flavor and appealing texture.
- → Can I substitute pearl barley with other grains?
Yes, farro or brown rice are good alternatives. For gluten-free options, choose certified gluten-free grains and tamari instead of soy sauce.
- → How do I enhance the soup’s richness?
Adding a splash of cream or swirling in crème fraîche before serving adds creaminess without overpowering the natural flavors.
- → What herbs complement this mushroom and barley combination?
Fresh thyme and parsley bring earthy and bright notes that balance the mushrooms and grains beautifully.
- → Is this dish suitable for vegetarians or vegans?
Yes, it’s naturally vegetarian and dairy-free. Use vegan-certified broth and soy sauce to ensure a vegan-friendly meal.
- → How should I store leftovers?
Cool the soup promptly and refrigerate in an airtight container for up to 3 days. Reheat gently on the stove, adding a little broth if needed.