Go Back

Wild Mushroom and Barley Soup

Elina James
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Soups
Cuisine European
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • 1 oz (30 g) dried wild mushrooms (porcini, morels, or mixed)
  • 4 cups boiling water (for soaking mushrooms)
  • 2 tablespoons olive oil or butter
  • 1 large onion, finely chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 8 oz (225 g) fresh mushrooms (cremini, shiitake, or button), sliced
  • 1 teaspoon dried thyme (or 2–3 sprigs fresh thyme)
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • 6 cups vegetable or chicken broth
  • 1 cup pearl barley, rinsed
  • Salt and black pepper, to taste
  • 1 tablespoon soy sauce or tamari (optional, for umami depth)
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • Optional: A splash of cream or drizzle of truffle oil for extra richness

Instructions
 

  • Step 1: Soak the Mushrooms: Place dried mushrooms in boiling water and soak for 15–20 minutes. Strain through a fine sieve or cheesecloth to remove grit. Chop and reserve the mushrooms and soaking liquid separately.
  • Step 2: Sauté Vegetables: Heat oil or butter in a large pot. Add onion, carrots, and celery. Sauté until soft and fragrant, about 5–6 minutes. Add garlic and cook for another minute.
  • Step 3: Cook the Fresh Mushrooms: Add sliced mushrooms and cook over medium-high heat until they release their moisture and start to brown. This step develops deep flavor.
  • Step 4: Season u0026 Add Herbs: Stir in thyme, rosemary, bay leaf, salt, pepper, and soy sauce (optional) to enhance umami.
  • Step 5: Simmer the Soup: Add soaked mushrooms, their soaking liquid, broth, and rinsed barley. Bring to a boil, then reduce to a gentle simmer for 40–45 minutes, stirring occasionally, until barley is tender and soup is hearty.
  • Step 6: Finish u0026 Serve: Remove bay leaf. Taste and adjust seasoning. Stir in parsley. Optional: drizzle with cream or truffle oil before serving for a gourmet touch.