Mushroom Barley Soup Recipe

Name: Mushroom Barley Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 ounces button mushrooms; 4 ounces shiitake mushrooms (dried); 4 ounces cremini mushrooms (dried); 4 ounces porcini mushrooms (dried); 2 cups boiling water; 1 sprig thyme (fresh); 1 bay leaf; 1 cup barley; 8 cups vegetable stock (beef stock may be used also); 1 cup red wine; 1/4 cup carrot (finely diced); 1/4 cup celery (finely diced); 1 tablespoon garlic (minced); 3/4 cup onion (finely diced)

Servings: persons

16 ounces button mushrooms
4 ounces shiitake mushrooms (dried)
4 ounces cremini mushrooms (dried)
4 ounces porcini mushrooms (dried)
2 cups boiling water
1 sprig thyme (fresh)
1 bay leaf
1 cup barley
8 cups vegetable stock (beef stock may be used also)
1 cup red wine
1/4 cup carrot (finely diced)
1/4 cup celery (finely diced)
1 tablespoon garlic (minced)
3/4 cup onion (finely diced)

1
Chunk chop your fresh button mushrooms.
2
In a food processor place your dried mushrooms and pulse until you acquire a small chop look - make sure to sweep up all the powder that has come up the sides of the processor - place in a bowl cover with 2 cups boiling water allow 30 minutes for mushrooms to absorb water. Cover bowl with plastic wrap and place a small plate on top to push down the mushrooms.
3
In a medium pot add 1 tbsp extra virgin olive oil - come to medium high heat - add onions, garlic, celery, carrot and sweat for 5 to 10 minutes add button mushrooms and brown slightly.
4
Add your soaking mushrooms, water and all. Add barley cover with vegetable stock, add bay leaf and thyme. Cover and cook over low heat for 1 hours Check for fluid levels - if it appears you need more fluids add a cup of water. Season with salt and pepper to your taste (I use kosher salt and 1 tsp fresh ground pepper).
5
Stir occasionally and add wine cook for 10 minutes after adding wine. Serve with a nice side salad - thick slice of bread and a glass of the red wine -- Enjoy.

1167

kcal

Calories

120

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 14 ingredients. The key ingredients include: 16 ounces button mushrooms, 4 ounces shiitake mushrooms (dried), 4 ounces cremini mushrooms (dried), 4 ounces porcini mushrooms (dried), and more.

Yes, Mushroom Barley Soup 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!

Mushroom Barley Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions