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.
My family loves the earthy flavors of wild mushrooms combined with the chewy barley which makes it a perfect comfort food for chilly nights.
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 5 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 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 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 Making this soup has become a cherished family ritual, gathering everyone around the kitchen to savor its warm flavors and wholesome ingredients.
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), soy (soy sauce), vegetarian and 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 (per serving)
Calories 235, Total Fat 6 g, Carbohydrates 39 g, Protein 7 g
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This dish is a perfect balance of rustic flavors and nourishing ingredients guaranteed to warm up your day.
Recipe FAQs
- → Can I substitute barley for another grain?
Yes, farro or brown rice works well as alternatives. For gluten-free options, choose certified grains like quinoa or millet.
- → How do I prepare dried porcini mushrooms?
Soak dried porcini in boiling water for 10 minutes, then chop and reserve the soaking liquid to enrich the broth.
- → What herbs complement this mushroom and barley dish?
Fresh or dried thyme and parsley add fragrant, earthy notes that enhance the natural flavors.
- → Can I make this dish vegan?
Absolutely. Use vegetable broth and ensure soy sauce or tamari is vegan-certified.
- → How should I garnish this dish for serving?
Chopped fresh parsley adds color and freshness. Serve with crusty rustic bread for added texture.
- → Is it possible to add creaminess to this dish?
Yes, a splash of cream or a swirl of crème fraîche can enrich the texture without overpowering the flavors.