Mushroom Barley Soup (Printable)

Hearty soup with shiitake and white mushrooms, pearl barley, and vegetables in aromatic broth.

# What You Need:

→ Mushrooms

01 - 1 ounce dried shiitake mushrooms
02 - 8 ounces white mushrooms, sliced

→ Grains

03 - 3/4 cup pearl barley, rinsed

→ Aromatics & Vegetables

04 - 2 tablespoons olive oil
05 - 1 medium onion, diced
06 - 2 medium carrots, diced
07 - 2 celery stalks, diced
08 - 3 garlic cloves, minced

→ Broth & Seasonings

09 - 8 cups low-sodium vegetable broth
10 - 2 bay leaves
11 - 1 teaspoon dried thyme
12 - 1 teaspoon dried parsley
13 - Salt and freshly ground black pepper to taste

→ Garnish

14 - 2 tablespoons fresh parsley, chopped

# How to Make It:

01 - Place dried shiitake mushrooms in a heatproof bowl and cover with 2 cups boiling water. Let soak for 20 minutes. Drain while reserving the soaking liquid, then slice the mushrooms. Strain the soaking liquid through a fine-mesh sieve to remove sediment.
02 - Heat olive oil in a large soup pot over medium heat. Add diced onion, carrots, and celery. Sauté for 5 minutes until vegetables soften.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Add fresh sliced mushrooms and soaked shiitake mushrooms to the pot. Cook for approximately 5 minutes until mushrooms begin releasing their natural juices.
05 - Stir in pearl barley, reserved mushroom soaking liquid, and vegetable broth. Add bay leaves, dried thyme, dried parsley, salt, and pepper. Mix thoroughly.
06 - Bring soup to a boil, then reduce heat to low. Cover and simmer for 50 to 60 minutes, stirring occasionally, until barley reaches tender consistency.
07 - Remove bay leaves from soup. Taste and adjust seasoning with additional salt and pepper as needed.
08 - Ladle soup into bowls and garnish with fresh chopped parsley if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • The dried shiitake soaking liquid provides a hidden layer of umami that makes people think you used a secret meat stock.
  • It stays just as delicious for three days in the fridge so your future self will thank you for the leftovers.
02 -
  • The grit at the bottom of the mushroom soaking liquid will ruin the texture if you do not strain it carefully.
  • Barley absorbs water like a sponge so you might need to add a splash more broth before serving if it sits too long.
03 -
  • Toasting the dry barley in the pot for two minutes before adding liquid brings out a nutty toasted aroma.
  • Always rinse the barley in a fine mesh sieve under cold water until the water runs clear.
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