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 quickly became a favorite in my home for its comforting flavors and simple preparation.
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
- Soak Porcini Mushrooms:
- 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.
- Sauté Vegetables:
- In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Sauté for 56 minutes until softened.
- Cook Garlic:
- Stir in garlic and cook for 1 minute until fragrant.
- Cook Mushrooms:
- Add all mushrooms fresh and rehydrated porcini, and cook for 57 minutes, stirring occasionally, until mushrooms begin to brown and release their juices.
- Add Barley and Liquids:
- Stir in barley, then pour in vegetable broth, reserved porcini soaking liquid, soy sauce, bay leaf, thyme, and black pepper. Mix well.
- Simmer Soup:
- 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.
- Season and Serve:
- Remove bay leaf. Taste and season with salt as needed. Ladle soup into bowls and garnish with fresh parsley. Serve hot with rustic bread if desired.
Save to Pinterest Gathering around this soup has become a cherished family tradition during chilly evenings.
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) and soy (soy sauce). Vegetarian and dairy-free. For gluten-free use tamari and substitute barley with gluten-free grain.
Nutritional Information (per serving)
Calories 235, Total Fat 6 g, Carbohydrates 39 g, Protein 7 g
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This soup is a perfect balance of earthy flavors and wholesome ingredients, ideal for any season.
Recipe FAQs
- → Can I use other grains instead of barley?
Yes, farro or brown rice can be excellent gluten-free alternatives while maintaining a satisfying texture.
- → How can I intensify the mushroom flavor?
Soak dried porcini mushrooms in hot water before cooking, then add both mushrooms and soaking liquid for a richer taste.
- → What is the best way to garnish this dish?
Fresh parsley adds bright color and flavor, perfectly complementing the earthy mushroom elements.
- → Can I make this dish vegan?
Use vegetable broth and ensure soy sauce is vegan-certified to keep the dish fully plant-based.
- → Should I cook the barley separately?
Cooking barley directly in the pot with mushrooms and broth allows flavors to meld and barley to absorb the savory broth fully.
- → What wine pairing suits this dish?
A dry white wine, like Sauvignon Blanc, pairs wonderfully with the earthy, herbal notes in this dish.