Mushroom Barley Soup (Printer-friendly)

A warming bowl filled with earthy mushrooms, chewy barley, and aromatic vegetables in rich broth.

# What You'll Need:

→ Mushrooms

01 - 1 oz dried shiitake mushrooms
02 - 8 oz white mushrooms, sliced

→ Grains

03 - 3/4 cup pearl barley, rinsed

→ Aromatics & Vegetables

04 - 2 tbsp 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 tsp dried thyme
12 - 1 tsp dried parsley
13 - Salt and freshly ground black pepper, to taste

→ Garnish

14 - 2 tbsp fresh parsley, chopped

# Steps:

01 - Place dried shiitake mushrooms in a heatproof bowl and cover with 2 cups boiling water. Let soak for 20 minutes. Drain, reserving the soaking liquid, and slice the mushrooms. Strain the soaking liquid through a fine-mesh sieve to remove grit.
02 - Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery, sautéing for 5 minutes until softened.
03 - Add minced garlic and cook for 1 minute until fragrant.
04 - Stir in fresh mushrooms and rehydrated shiitake mushrooms. Cook for about 5 minutes until mushrooms begin releasing their juices.
05 - Add pearl barley, reserved mushroom soaking liquid, and vegetable broth. Stir in bay leaves, thyme, parsley, salt, and pepper.
06 - Bring to a boil, then reduce heat to low. Cover and simmer for 50 to 60 minutes, stirring occasionally, until barley is tender.
07 - Remove bay leaves. Taste and adjust seasoning as needed.
08 - Ladle soup into bowls and garnish with fresh parsley. Serve hot.

# Expert Advice:

01 -
  • The combination of dried and fresh mushrooms creates layers of umami that commercial soups can never achieve.
  • Pearl barley gives the soup a satisfying chewiness while thickening the broth naturally, making it feel like a complete meal in a bowl.
02 -
  • Always strain the mushroom soaking liquid through a fine-mesh sieve or coffee filter, as dried mushrooms often harbor tiny bits of grit that can ruin the texture of your soup.
  • The soup will continue to thicken as it sits, sometimes dramatically overnight in the refrigerator, so don't be afraid to add extra broth when reheating.
03 -
  • When choosing dried mushrooms, look for ones that are slightly flexible rather than completely brittle, which indicates they haven't been sitting on the shelf for years losing flavor.
  • Reserve a few tablespoons of the sautéed fresh mushrooms before adding the liquid and use them as a garnish on each serving for an extra hit of mushroom flavor and textural contrast.
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