Mushroom Barley Soup ~

Mushroom Barley Soup

Servings 8
Author Jeanette


  • 2 tablespoons olive oil
  • 1 medium onion finely chopped
  • 1 carrot finely chopped
  • 1 celery stalk finely chopped
  • 1 package about 10 ounces cremini mushrooms, sliced
  • 1 cup barley
  • 10-12 cups low sodium vegetable or chicken broth
  • 1 teaspoon dried thyme or 2 sprigs fresh thyme
  • salt and pepper to taste

Optional Add-Ins

  • 1 ounce dried porcini mushrooms soaked in 2 cups water
  • 3 cloves garlic minced
  • 3 tablespoons tomato paste
  • 1 cup chopped tomatoes
  • 1 teaspoon dried oregano
  • 2 teaspoons soy sauce
  • 1/2 cup fresh chopped parsley
  • a few splashes of sherry


  1. Heat oil in a large soup pot over medium heat. Add onions, carrots, celery, and mushrooms, and cook until vegetables are softened and mushrooms are a nice deep brown, about 10 minutes.
  2. Add barley, 10 cups of stock, and thyme.
  3. Bring to a boil, then reduce heat to low, and cook, covered, until barley is <g class="gr_ gr_356 gr-alert gr_gramm gr_run_anim Punctuation only-del replaceWithoutSep" id="356" data-gr-id="356">tender,</g> about 1 hour. Add more broth if soup is too thick. Season to taste with salt and pepper.

Instructions for Add-Ins

  1. Add garlic in Step 1.
  2. If using porcini mushrooms, reduce stock by 2 cups (use 8-10 cups of stock). To prepare porcini mushrooms, soak in 2 cups of water for 20 minutes until softened. Strain soaking liquid and reserve for soup. Chop rehydrated porcini mushrooms into small pieces.Add porcini mushrooms, porcini soaking liquid, oregano, tomato paste, chopped tomatoes and soy sauce in Step 2.
  3. Add parsley and a few splashes of sherry in Step 3.