Save to Pinterest A rustic and hearty soup blending wild mushrooms, tender barley, and aromatic vegetables in a single pot—perfect for cozy evenings and nourishing, light meals.
I love making this soup on chilly nights because it warms the soul and fills the house with an inviting aroma that brings everyone together.
Ingredients
- Vegetables: 2 tablespoons olive oil, 1 large yellow onion finely chopped, 2 medium carrots diced, 2 celery stalks diced, 3 garlic cloves minced
- Mushrooms: 400 g (14 oz) mixed wild mushrooms (such as cremini, shiitake, oyster) cleaned and sliced, 25 g (1 oz) dried porcini mushrooms rinsed
- Grains: 120 g (2/3 cup) pearl barley rinsed
- Liquids: 1.5 liters (6 cups) vegetable broth, 1 tablespoon soy sauce, 1 bay leaf
- Herbs & Seasoning: 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried), 1/4 teaspoon freshly ground black pepper, Salt to taste, 2 tablespoons fresh parsley chopped for garnish
Instructions
- Step 1:
- Place the dried porcini mushrooms in a heatproof bowl and cover with 250 ml (1 cup) boiling water. Let soak for 10 minutes. Remove mushrooms chop them and reserve the soaking liquid straining out any grit.
- Step 2:
- In a large pot heat olive oil over medium heat. Add onion carrots and celery. Sauté for 5 6 minutes until softened.
- Step 3:
- Stir in garlic and cook for 1 minute until fragrant.
- Step 4:
- Add all mushrooms (fresh and rehydrated porcini) and cook for 5 7 minutes stirring occasionally until mushrooms begin to brown and release their juices.
- Step 5:
- Stir in barley then pour in vegetable broth reserved porcini soaking liquid soy sauce bay leaf thyme and black pepper. Mix well.
- Step 6:
- Bring to a boil reduce heat to low and simmer uncovered for 35 40 minutes stirring occasionally until barley is tender and soup has slightly thickened.
- Step 7:
- Remove bay leaf. Taste and season with salt as needed.
- Step 8:
- Ladle soup into bowls and garnish with fresh parsley. Serve hot with rustic bread if desired.
Save to Pinterest My family always gathers around when I make this, sharing stories and enjoying the comforting aroma that fills the kitchen.
Required Tools
Large soup pot, Wooden spoon, Chefs knife, Cutting board, Heatproof bowl, Fine sieve (for straining porcini liquid)
Allergen Information
Contains gluten (barley soy sauce), Contains soy (soy sauce), Vegetarian dairy-free, For gluten-free use tamari instead of soy sauce and substitute barley with gluten-free grain
Nutritional Information
Per serving: Calories 235, Total Fat 6 g, Carbohydrates 39 g, Protein 7 g
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This soup is perfect for meal prep and tastes even better the next day after flavors meld beautifully.
Recipe FAQs
- → What types of mushrooms work best?
Mixed wild mushrooms like cremini, shiitake, oyster, and dried porcini bring rich, earthy flavors and a pleasing texture balance.
- → Can barley be substituted?
Yes, farro or brown rice offer good gluten-free alternatives, maintaining a hearty texture and nutty taste.
- → How long should the soup simmer?
Simmer uncovered for 35–40 minutes until the barley is tender and the soup thickens slightly.
- → Is soy sauce necessary?
Soy sauce adds umami depth; use tamari for gluten-free or omit if preferred, though flavor may be milder.
- → Can this dish be made vegan?
Yes, ensure the broth and soy sauce are vegan-certified. The soup is naturally plant-based and dairy-free.
- → What sides complement this soup?
Rustic sourdough or crusty bread pairs well, while a dry white wine like Sauvignon Blanc enhances the meal.