Mushroom Barley Soup Recipe

Name: Mushroom Barley Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ounce dried shiitake mushrooms or other dried mushrooms such as porcini, morels, or chanterelles if desired; 1 cup boiling-hot water if using dried mushrooms; 6 garlic cloves, chopped fine; 1/4 cup olive oil; 3 medium onions, chopped fine; 2 pounds white mushrooms, sliced thin; 1 tablespoon soy sauce; 1/2 cup medium-dry Sherry; 5 cups chicken broth; 5 cups water; 1 cup pearl barley; 8 carrots, sliced diagonally 1/2 inch thick; 1/2 teaspoon dried thyme, crumbled; 1/2 teaspoon dried rosemary, crumbled; 1/3 cup minced fresh parsley leaves

Servings: persons

1 ounce dried shiitake mushrooms or other dried mushrooms such as porcini, morels, or chanterelles if desired
1 cup boiling-hot water if using dried mushrooms
6 garlic cloves, chopped fine
1/4 cup olive oil
3 medium onions, chopped fine
2 pounds white mushrooms, sliced thin
1 tablespoon soy sauce
1/2 cup medium-dry Sherry
5 cups chicken broth
5 cups water
1 cup pearl barley
8 carrots, sliced diagonally 1/2 inch thick
1/2 teaspoon dried thyme, crumbled
1/2 teaspoon dried rosemary, crumbled
1/3 cup minced fresh parsley leaves

1
In a small bowl soak dried mushrooms (if using) in the boiling water 20 minutes and transfer to a cutting board, reserving liquid.
2
Discard stems of shiitake (if using) and slice mushrooms thin.
3
Strain reserved liquid through a fine sieve lined with a dampened paper towel into another small bowl.
4
In a heavy kettle (at least 5 quarts) cook garlic in oil over moderate heat, stirring, until golden.
5
Add onions and cook, stirring, until pale golden.
6
Add white mushrooms, dried mushrooms (if using), and soy sauce and saute over moderately high heat, stirring, until liquid mushrooms give off is evaporated.
7
Add Sherry and boil until evaporated.
8
Add broth, water, strained mushroom-soaking liquid, barley, carrots, and dried herbs to mushroom mixture and simmer, covered, 1 hour.
9
Season soup with salt and pepper.
10
Soup may be prepared up to this point 4 days ahead (cool uncovered before chilling covered.)
11
Just before serving, stir in parsley.

1032

kcal

Calories

Fat

Carbs

114

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

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1 ounce dried shiitake mushrooms or other dried mushrooms such as porcini, morels, or chanterelles if desired, 1 cup boiling-hot water if using dried mushrooms, 6 garlic cloves, chopped fine, 1/4 cup olive oil, 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