Print

Mushroom Barley Soup Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 7 reviews

This hearty Mushroom Barley Soup combines the rich, earthy flavors of fresh and dried mushrooms with tender pearl barley and fresh vegetables, simmered to perfection in a savory broth. Finished with a touch of sour cream and fresh parsley, this comforting soup is perfect for chilly days and serves as a nourishing meal for the whole family.

Ingredients

Mushrooms and Broth

  • 1 oz dried mushrooms (porcini, shiitake, or store-bought varieties)
  • 1 lb fresh mushrooms, sliced (cremini, button, or a blend)
  • 6 cups chicken broth or vegetable broth
  • Reserved soaking liquid from dried mushrooms

Vegetables and Aromatics

  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 2 stalks celery, diced into ½-inch (13-mm) chunks
  • 2 medium carrots, diced into ½-inch (13-mm) chunks

Seasonings and Others

  • 3 tablespoons unsalted butter
  • 1 tablespoon tomato paste
  • 1 tablespoon soy sauce
  • ½ teaspoon salt (plus additional as needed)
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon fresh thyme or 1 teaspoon dried thyme
  • 1 bay leaf
  • ¾ cup pearl barley
  • ½ cup sour cream
  • 2 tablespoons chopped fresh parsley (optional)

Instructions

  1. Soak dried mushrooms: Place the dried mushrooms in a medium bowl and cover with 2 cups of very hot tap water. Let them soak for 15 to 20 minutes until softened. Then, lift the mushrooms out using a slotted spoon or fork, roughly chop them, and set aside. Strain the soaking liquid through a fine sieve or coffee filter to remove any grit and reserve this liquid for later use.
  2. Sauté aromatics and fresh mushrooms: In a Dutch oven or large soup pot, melt the butter over medium heat. Add the diced onion and cook for 6 to 8 minutes until softened. Add the fresh sliced mushrooms and turn the heat to medium-high; cook while stirring frequently until the mushrooms release their liquid, soften, and begin to brown, approximately 6 to 8 minutes. Stir in the minced garlic and diced celery, cooking for an additional minute without browning.
  3. Add broth and seasonings: Pour in the chicken or vegetable broth and scrape up the browned bits from the bottom of the pot. Stir in the tomato paste, soy sauce, salt, black pepper, thyme, bay leaf, pearl barley, the reserved mushroom soaking liquid, and the chopped dried mushrooms. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cover the pot and cook for 20 minutes.
  4. Simmer with carrots: Add the diced carrots to the pot, cover again, and continue simmering for about 25 more minutes or until the barley and carrots are tender.
  5. Finish the soup: Remove and discard the bay leaf. In a small bowl, place the sour cream. Ladle a bit of hot soup into the bowl with sour cream and whisk to temper it. Then stir this mixture back into the pot. Taste and adjust seasoning with additional salt and pepper as needed, depending on your broth’s saltiness.
  6. Serve: Ladle the soup into bowls and garnish with chopped fresh parsley if desired. Enjoy your warm, comforting mushroom barley soup!

Notes

  • Use vegetable broth to make this soup vegetarian-friendly.
  • For a richer flavor, use homemade chicken broth.
  • Tempering sour cream before adding prevents curdling and ensures smooth texture.
  • You can substitute pearl barley with steel-cut oats in a pinch but adjust cooking time accordingly.
  • Leftovers store well in the refrigerator for up to 3 days and reheat nicely.

Find it online: https://lauracooks.com/mushroom-barley-soup-recipe/