Save A rustic and hearty soup blending wild mushrooms, tender barley, and aromatic vegetables in a single pot&mdashperfect for cozy evenings and nourishing, light meals.
This soup quickly became a favorite in my kitchen because it combines deep earthy flavors with simple preparation.
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 56 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 57 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 3540 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 Gathering around with my family to enjoy this soup creates warm and memorable moments especially 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), Contains soy (soy sauce), Vegetarian and dairy-free. For gluten-free use tamari instead of soy sauce 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 wholesome ingredients and comfort that you can enjoy any time of year.
Your Questions Answered
- → What types of mushrooms are best for this soup?
A mix of wild mushrooms like cremini, shiitake, oyster, and dried porcini provide a rich, earthy flavor and varied texture.
- → Can I substitute barley with other grains?
Yes, farro or brown rice are great alternatives, especially for gluten-free diets. Adjust cooking times accordingly.
- → How does soaking dried porcini mushrooms enhance the dish?
Soaking releases deep umami flavors into the liquid, which is then added to the pot for extra richness.
- → What’s the best way to achieve a thicker consistency?
Simmer the soup uncovered to allow some liquid to evaporate, concentrating flavors and slightly thickening the texture.
- → Can this dish be made vegan?
Absolutely, by ensuring vegetable broth and soy sauce used are vegan-certified, the dish remains plant-based and dairy-free.