Save 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 how this soup brings together earthy wild mushrooms with tender barley for a satisfying bowl that feels like a warm hug.
Ingredients
- Olive oil: 2 tablespoons
- Yellow onion: 1 large, finely chopped
- Carrots: 2 medium, diced
- Celery stalks: 2, diced
- Garlic cloves: 3, minced
- Mixed wild mushrooms: 400 g (14 oz) such as cremini, shiitake, oyster, cleaned and sliced
- Dried porcini mushrooms: 25 g (1 oz), rinsed
- Pearl barley: 120 g (2/3 cup), rinsed
- Vegetable broth: 1.5 liters (6 cups)
- Soy sauce: 1 tablespoon
- Bay leaf: 1
- Fresh thyme leaves: 1 teaspoon (or 1/2 teaspoon dried)
- Black pepper: 1/4 teaspoon freshly ground
- Salt: to taste
- Fresh parsley: 2 tablespoons 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 This soup has become a family favorite on cold evenings, bringing everyone together for a warm and comforting meal.
Required Tools
Large soup pot, wooden spoon, chefs knife, cutting board, heatproof bowl, fine sieve for straining porcini liquid
Allergen Information
Contains gluten from barley and soy sauce. For gluten-free, use tamari instead of soy sauce and substitute barley with a gluten-free grain.
Nutritional Information
Per serving: 235 calories, 6 g total fat, 39 g carbohydrates, 7 g protein.
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This soup is a simple yet elegant dish that fills your kitchen with inviting aromas and delights every palate.
Common Recipe Questions
- → What types of mushrooms work best in this soup?
A mix of wild mushrooms such as cremini, shiitake, and oyster provides varied textures and deep flavors. Including dried porcini enhances umami richness.
- → Can I substitute barley with another grain?
Yes, farro or brown rice are suitable alternatives for those seeking gluten-free options without sacrificing texture.
- → How should I prepare the dried porcini mushrooms?
Soak dried porcini in hot water for about 10 minutes, then chop and reserve the soaking liquid for added depth in the broth.
- → What herbs best complement this combination?
Fresh thyme imparts an earthy aroma, while parsley adds a fresh finishing note that brightens the soup before serving.
- → Is this dish suitable for vegetarians or vegans?
Yes, using vegetable broth and ensuring the soy sauce is vegan-certified makes this a fully plant-based option.
- → How can I add richness to this preparation?
Swirling in a bit of cream or crème fraîche just before serving adds a luxurious finish and softens the rustic edges.