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.
I often make this soup during chilly evenings because it warms the soul and brings out comforting, earthy flavors that remind me of home.
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 This soup always brings my family together especially on cold nights when we share stories and laughter over a warm meal.
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
Calories 235. Total Fat 6 g. Carbohydrates 39 g. Protein 7 g per serving.
Save 
This wild mushroom and barley soup is a comforting dish that’s sure to become a family favorite in any season.
Recipe FAQs
- → Can I substitute barley with a gluten-free grain?
Yes, farro or brown rice can be used as gluten-free alternatives, though cooking times and textures may vary slightly.
- → How does soaking dried porcini mushrooms affect flavor?
Soaking porcini mushrooms releases deep umami flavors into the soaking liquid, which is then added to the dish for enhanced richness.
- → What herbs complement the mushroom and barley blend?
Fresh thyme and parsley add aromatic earthiness and freshness, balancing the hearty grains and mushrooms.
- → Is this suitable for a vegetarian diet?
This dish is vegetarian and dairy-free, using vegetable broth and plant-based ingredients throughout.
- → Can this be made vegan?
Yes, ensure vegetable broth and soy sauce are vegan-certified for a fully plant-based preparation.
- → What cooking vessel is recommended?
A large soup pot or Dutch oven works best to evenly cook and simmer the ingredients.