Wild Mushroom Barley Soup Recipe

Name: Wild Mushroom Barley Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ounce dried porcini mushrooms or mixed wild mushrooms; 1 quart chicken stock; 3 cups water; 1/4 cup EVOO - Extra Virgin Olive Oil; 1/3 pound thick cut pancetta or prosciutto ends, chopped into 1/4-inch dice; 3/4 pound cremini mushroom caps, wiped clean and quartered or sliced; 1 bay leaf, fresh or dried; 2 leeks, trimmed, sliced, washed and dried or 2 medium onions, chopped; 4 cloves garlic, chopped or grated; Salt and pepper; 3 tablespoons fresh sage, very thinly sliced; 2 sprigs rosemary, finely chopped; 1 15-ounce can diced, fire roasted tomatoes; 1 cup pearl barley; 1 bunch kale or dinosaur kale, leaves stripped from stems and thinly; Freshly grated nutmeg, to taste; 3 tablespoons fresh sage, very thinly sliced

Servings: persons

1 ounce dried porcini mushrooms or mixed wild mushrooms
1 quart chicken stock
3 cups water
1/4 cup EVOO - Extra Virgin Olive Oil
1/3 pound thick cut pancetta or prosciutto ends, chopped into 1/4-inch dice
3/4 pound cremini mushroom caps, wiped clean and quartered or sliced
1 bay leaf, fresh or dried
2 leeks, trimmed, sliced, washed and dried or 2 medium onions, chopped
4 cloves garlic, chopped or grated
Salt and pepper
3 tablespoons fresh sage, very thinly sliced
2 sprigs rosemary, finely chopped
1 15-ounce can diced, fire roasted tomatoes
1 cup pearl barley
1 bunch kale or dinosaur kale, leaves stripped from stems and thinly
Freshly grated nutmeg, to taste
3 tablespoons fresh sage, very thinly sliced

1
Place dried mushrooms in a medium pot with stock and 3 cups of water. Bring to a bubble and reduce heat to simmer.
2
Heat EVOO, 4 turns of the pan, in a large Dutch oven or soup pot over medium-high heat. Add pancetta and crisp, 2-3 minutes then add mushrooms and bay. Cook 10-12 minutes to soften and darken the mushrooms. Add leeks or onions and garlic, season with salt and pepper, and cook 5 minutes more. Add sage, rosemary and tomatoes.
3
Remove softened dried mushrooms from the stock and chop. Add them along with their cooking liquids to the soup pot, taking care to leave behind any grit from the mushrooms. Stir in barley and kale, add a little freshly grated nutmeg. Bring soup to a boil, cover and reduce heat to simmer. Cook 20 minutes.
4
Taste to adjust seasonings and serve in shallow bowls.

239

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

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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 17 ingredients. The key ingredients include: 1 ounce dried porcini mushrooms or mixed wild mushrooms, 1 quart chicken stock, 3 cups water, 1/4 cup EVOO - Extra Virgin Olive Oil, and more.

Yes, Wild 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!

Wild Mushroom Barley Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions