Hearty Mushroom Barley Soup

This Mushroom Barley Soup is a hearty, deli-style favorite that brings together the deep, earthy flavors of dried shiitake and fresh white mushrooms. Thickened with pearl barley and packed with savory vegetables, this soup offers a robust and comforting flavor profile that is perfect for a wholesome meal.

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The secret to this soup's incredible depth lies in the mushroom soaking liquid, which infuses the broth with an intense woody aroma. Paired with aromatic carrots, celery, and onions, every spoonful offers a satisfying balance of textures and flavors.

Ingredients

• Mushrooms: 1 oz (28 g) dried shiitake mushrooms and 8 oz (225 g) white mushrooms, sliced.
• Grains: 3/4 cup (130 g) pearl barley, rinsed.
• Aromatics & Vegetables: 2 tbsp olive oil, 1 medium onion (diced), 2 medium carrots (diced), 2 celery stalks (diced), and 3 garlic cloves (minced).
• Broth & Seasonings: 8 cups (2 L) low-sodium vegetable broth, 2 bay leaves, 1 tsp dried thyme, 1 tsp dried parsley, plus salt and freshly ground black pepper to taste.
• Garnish (optional): 2 tbsp fresh parsley, chopped.

Instructions

Step 1

Place dried shiitake mushrooms in a heatproof bowl. Cover with 2 cups (480 ml) boiling water and let soak for 20 minutes. Drain, reserving the soaking liquid, and slice the mushrooms. Strain the soaking liquid through a fine sieve or cheesecloth to remove grit.

Step 2

In a large soup pot, heat olive oil over medium heat. Add onion, carrots, and celery; sauté for 5 minutes until softened.

Step 3

Add garlic and cook for 1 minute until fragrant.

Step 4

Stir in fresh mushrooms and soaked shiitake mushrooms. Cook for about 5 minutes, until mushrooms begin to release their juices.

Step 5

Add pearl barley, reserved mushroom soaking liquid, and vegetable broth. Stir in bay leaves, thyme, parsley, salt, and pepper.

Step 6

Bring to a boil, then reduce heat to low. Cover and simmer for 50–60 minutes, stirring occasionally, until barley is tender.

Step 7

Remove bay leaves. Taste and adjust seasoning as needed.

Step 8

Ladle soup into bowls and garnish with fresh parsley if desired. Serve hot.

Zusatztipps für die Zubereitung

To prepare this recipe, you will need a large soup pot, a heatproof bowl, a fine-mesh sieve or cheesecloth, a ladle, and a cutting board. Note that this dish contains gluten from the barley but is free from dairy, eggs, nuts, and soy. Each serving provides approximately 175 calories, 4g of fat, 32g of carbohydrates, and 5g of protein.

Varianten und Anpassungen

For a heartier soup, consider adding 1 cup of diced potatoes or parsnips along with the other vegetables. If you are not following a vegetarian diet, you can substitute the vegetable broth with chicken broth for a different flavor profile.

Serviervorschläge

For a classic deli experience, serve this soup hot with rye bread. Please note that the soup tends to thicken as it stands; simply add extra broth or water to adjust the consistency when reheating.

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With its earthy aroma and satisfying texture, this Mushroom Barley Soup is a comforting dish that is sure to become a household favorite.

Recipe Q&A

→ Can I use fresh shiitake mushrooms instead of dried?

Yes, you can substitute 4 oz fresh shiitake mushrooms for the dried ones. However, dried shiitakes provide a deeper, more concentrated umami flavor and their soaking liquid adds extra richness to the broth.

→ How do I prevent the barley from becoming too thick?

Pearl barley absorbs liquid as it sits, causing the soup to thicken. When reheating, simply add extra vegetable broth or water to reach your desired consistency. Start with 1 cup and adjust as needed.

→ Can I make this soup in a slow cooker?

Absolutely! Sauté the vegetables first, then transfer everything to a slow cooker. Cook on low for 6-7 hours or high for 3-4 hours until the barley is tender.

→ What can I substitute for pearl barley if I need a gluten-free option?

Try wild rice, brown rice, or quinoa as gluten-free alternatives. Adjust cooking times accordingly—wild rice may take longer, while quinoa cooks faster than barley.

→ How long does this soup keep in the refrigerator?

Store the soup in an airtight container in the refrigerator for up to 5 days. It also freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.

→ Can I add protein to make this more filling?

Yes! Add cooked chicken, turkey, or white beans during the last 10 minutes of cooking. For a vegetarian protein boost, stir in cooked lentils or chickpeas.