Barley Soup with Porcini Mushrooms Recipe

Name: Barley Soup with Porcini Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ounces dried porcini mushrooms (2 cups); 2 cups warm milk; 2 tablespoons extra-virgin olive oil, plus more for serving; 1 medium onion, finely chopped; 1 celery rib, finely chopped; 1 small carrot, finely chopped; 1 1/2 quarts chicken stock or canned low-sodium broth; 1 bay leaf; 1/2 pound pearl barley (1 1/4 cups), soaked overnight and drained; 3/4 pound Yukon Gold potatoes, peeled and cut into 1/2-inch dice; Salt and freshly ground pepper; Freshly grated Parmesan cheese, for serving

Servings: persons

2 ounces dried porcini mushrooms (2 cups)
2 cups warm milk
2 tablespoons extra-virgin olive oil, plus more for serving
1 medium onion, finely chopped
1 celery rib, finely chopped
1 small carrot, finely chopped
1 1/2 quarts chicken stock or canned low-sodium broth
1 bay leaf
1/2 pound pearl barley (1 1/4 cups), soaked overnight and drained
3/4 pound Yukon Gold potatoes, peeled and cut into 1/2-inch dice
Salt and freshly ground pepper
Freshly grated Parmesan cheese, for serving

1
In a bowl, cover the porcini with the warm milk and let stand until softened, about 20 minutes.
2
Rub the porcini in the milk to rinse off any grit, then coarsely chop them.
3
Reserve the milk.
4
In a large saucepan, heat the 2 tablespoons of olive oil.
5
Add the onion, celery and carrot and cook over moderate heat until browned, about 15 minutes.
6
Add the porcini and cook for 1 minute, stirring.
7
Add the stock, bay leaf and barley and bring to a boil.
8
Cover and simmer over low heat for 30 minutes, stirring occasionally.
9
Add the potatoes, cover and simmer until the barley and potatoes are tender, about 30 minutes.
10
Stir in the reserved milk, stopping when you reach the grit at the bottom.
11
Simmer for 5 minutes.
12
Discard the bay leaf and season with salt and pepper.
13
Ladle the soup into bowls and serve, passing olive oil and Parmesan cheese at the table.

290

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 ounces dried porcini mushrooms (2 cups), 2 cups warm milk, 2 tablespoons extra-virgin olive oil, plus more for serving, 1 medium onion, finely chopped, and more.

Yes, Barley Soup with Porcini Mushrooms falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Barley Soup with Porcini Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions