Save to Pinterest 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 love making this soup on chilly evenings because it fills the house with the rich aroma of mushrooms and herbs. It's a family favorite that brings everyone to the table.
Ingredients
- Olive oil: 2 tablespoons
- Yellow onion: 1 large, finely chopped
- Carrots: 2 medium, diced
- Celery stalks: 2, diced
- Garlic cloves: 3, minced
- Mixed wild mushrooms: 400 g (14 oz) such as cremini, shiitake, oyster, cleaned and sliced
- Dried porcini mushrooms: 25 g (1 oz), rinsed
- Pearl barley: 120 g (2/3 cup), rinsed
- Vegetable broth: 1.5 liters (6 cups)
- Soy sauce: 1 tablespoon
- Bay leaf: 1
- Fresh thyme leaves: 1 teaspoon (or 1/2 teaspoon dried)
- Black pepper: 1/4 teaspoon freshly ground
- Salt: to taste
- Fresh parsley: 2 tablespoons 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.
Save to Pinterest Cooking this soup always reminds me of cozy family dinners filled with laughter and stories shared over warm bowls of comfort.
Required Tools
Large soup pot, wooden spoon, chefs knife, cutting board, heatproof bowl, fine sieve (for straining porcini liquid)
Allergen Information
Contains gluten from barley and soy sauce. Vegetarian and dairy-free. Use tamari and gluten-free grains for gluten-free diets.
Nutritional Information
Calories: 235 per serving. Total Fat: 6 g. Carbohydrates: 39 g. Protein: 7 g.
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This soup is a perfect blend of wholesome ingredients and simple techniques for a nourishing meal anytime.
Your Questions Answered
- → What mushrooms work best in this soup?
Mixed wild mushrooms such as cremini, shiitake, oyster, and dried porcini add rich, earthy flavors and varying textures.
- → Can I substitute barley with another grain?
Yes, farro or brown rice are great alternatives, especially for gluten-free options.
- → How do I prepare dried porcini mushrooms?
Soak dried porcini in boiling water for 10 minutes, then chop and reserve the soaking liquid to enhance the soup's depth.
- → What cooking tools are necessary?
A large pot, wooden spoon, heatproof bowl, and sieve are essential for proper preparation and cooking.
- → How can I adjust the flavor for a richer finish?
Swirling in a bit of cream or crème fraîche adds richness and smoothness to the soup.
- → Is this suitable for vegetarian diets?
Yes, the soup uses vegetable broth and contains no animal products, making it vegetarian and dairy-free.