Mushroom Barley Soup (Printable)

Comforting soup combining earthy mushrooms, tender barley, and aromatic vegetables in a rich broth.

# What you'll need:

→ Mushrooms

01 - 1 ounce dried shiitake mushrooms
02 - 8 ounces white mushrooms, sliced

→ Grains

03 - 3/4 cup pearl barley, rinsed

→ Aromatics & Vegetables

04 - 2 tablespoons olive oil
05 - 1 medium onion, diced
06 - 2 medium carrots, diced
07 - 2 celery stalks, diced
08 - 3 garlic cloves, minced

→ Broth & Seasonings

09 - 8 cups low-sodium vegetable broth
10 - 2 bay leaves
11 - 1 teaspoon dried thyme
12 - 1 teaspoon dried parsley
13 - Salt and freshly ground black pepper to taste

→ Garnish

14 - 2 tablespoons fresh parsley, chopped

# Method:

01 - Place dried shiitake mushrooms in a heatproof bowl and cover with 2 cups boiling water. Let soak for 20 minutes until softened. Drain and reserve the soaking liquid, then slice the mushrooms. Strain the soaking liquid through a fine sieve or cheesecloth to remove sediment.
02 - Heat olive oil in a large soup pot over medium heat. Add diced onion, carrots, and celery, then sauté for 5 minutes until vegetables begin to soften.
03 - Add minced garlic to the pot and cook for 1 minute, stirring constantly until fragrant.
04 - Stir in fresh sliced mushrooms and rehydrated shiitake mushrooms. Cook for approximately 5 minutes until mushrooms release their juices.
05 - Add pearl barley, reserved mushroom soaking liquid, and vegetable broth to the pot. Stir in bay leaves, dried thyme, dried parsley, salt, and pepper. Mix well to combine.
06 - Bring the soup to a boil over high heat, then reduce heat to low. Cover the pot and simmer for 50 to 60 minutes, stirring occasionally, until barley becomes tender and soup reaches desired consistency.
07 - Remove and discard bay leaves. Taste the soup and adjust salt, pepper, and herbs as needed to achieve desired flavor balance.
08 - Ladle soup into serving bowls and garnish with fresh chopped parsley if desired. Serve hot while flavors are at their peak.

# Expert Advice:

01 -
  • The dried shiitake mushrooms create an incredibly deep, savory depth that makes people ask what your secret is.
  • It's naturally vegetarian and dairy-free, but so satisfying that no one will notice what's missing.
  • One pot means minimal cleanup, which feels like a gift on a busy weeknight.
02 -
  • Don't skip straining the mushroom soaking liquid—I learned this the hard way when I crunched down on grit and knew I'd made a mistake that could have been prevented in thirty seconds.
  • The barley will continue to absorb liquid as the soup cools and sits, so if you're reheating it the next day, thin it with a bit of broth or water to get back to that perfect consistency.
03 -
  • If your broth tastes a bit flat after the barley finishes cooking, a squeeze of fresh lemon juice or a pinch of vinegar will brighten everything up without changing the character of the soup.
  • Save your mushroom stems in a freezer bag—when you have enough, make a quick broth or add them directly to this soup for even more depth.
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