Pin it 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 recipe brings back memories of chilly nights gathered with family enjoying its warmth and rich flavors.
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.
Pin it Sharing this soup with my family on a cold night has become a beloved tradition.
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) Contains soy (soy sauce) Vegetarian 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
Pin it 
This soup is perfect for a comforting meal that is both nourishing and easy to prepare.
Recipe FAQs
- → Can I substitute barley with gluten-free grains?
Yes, you can substitute barley with gluten-free alternatives such as farro or brown rice to accommodate dietary needs while maintaining texture.
- → How do I prepare dried porcini mushrooms for this dish?
Soak dried porcini mushrooms in boiling water for 10 minutes, then chop and strain the soaking liquid to use in the broth for extra depth.
- → What herbs complement this mushroom and barley blend?
Fresh thyme and parsley are excellent choices, enhancing the earthy notes and adding bright, aromatic layers to the dish.
- → Can this be made vegan-friendly?
Absolutely—use vegan-certified vegetable broth and soy sauce to keep the dish plant-based without sacrificing flavor.
- → What side dishes pair well with this hearty soup?
Crusty sourdough or rustic bread work beautifully to soak up the broth, and a dry white wine like Sauvignon Blanc makes a lovely accompaniment.
- → Is it possible to add cream or dairy for richness?
Yes, a splash of cream or a swirl of crème fraîche can be added just before serving to enrich the texture and flavor.