Mushroom Barley Soup (Printable Version)

Hearty deli-style soup with dried shiitake, fresh mushrooms, and pearl barley in aromatic broth.

# Needed Ingredients:

→ Mushrooms

01 - 1 ounce dried shiitake mushrooms
02 - 8 ounces white mushrooms, sliced

→ Grains

03 - 3/4 cup pearl barley, rinsed

→ Aromatics & Vegetables

04 - 2 tablespoons olive oil
05 - 1 medium onion, diced
06 - 2 medium carrots, diced
07 - 2 celery stalks, diced
08 - 3 garlic cloves, minced

→ Broth & Seasonings

09 - 8 cups low-sodium vegetable broth
10 - 2 bay leaves
11 - 1 teaspoon dried thyme
12 - 1 teaspoon dried parsley
13 - Salt and freshly ground black pepper to taste

→ Garnish

14 - 2 tablespoons fresh parsley, chopped

# Preparation Steps:

01 - Place dried shiitake mushrooms in a heatproof bowl. Cover with 2 cups boiling water and let soak for 20 minutes. Drain, reserving the soaking liquid, and slice the mushrooms. Strain the soaking liquid through a fine-mesh sieve or cheesecloth to remove grit.
02 - In a large soup pot, heat olive oil over medium heat. Add onion, carrots, and celery; sauté for 5 minutes until softened.
03 - Add minced garlic and cook for 1 minute until fragrant.
04 - Stir in fresh mushrooms and soaked shiitake mushrooms. Cook for approximately 5 minutes until mushrooms begin to release their juices.
05 - Add pearl barley, reserved mushroom soaking liquid, and vegetable broth. Stir in bay leaves, thyme, parsley, salt, and pepper.
06 - Bring to a boil, then reduce heat to low. Cover and simmer for 50 to 60 minutes, stirring occasionally, until barley is tender.
07 - Remove bay leaves. Taste and adjust seasoning as needed.
08 - Ladle soup into bowls and garnish with fresh parsley if desired. Serve hot.

# Expert Advice:

01 -
  • The broth tastes like it's been simmering for hours, but it's ready in just 90 minutes—that's the mushroom magic working for you.
  • It's naturally vegetarian and dairy-free, yet so savory and rich you won't miss anything, especially with crusty rye bread nearby.
  • One pot, minimal fuss, and the soup actually improves as it sits, making it perfect for meal prep or unexpected visitors.
02 -
  • Straining that mushroom soaking liquid through cheesecloth or a fine sieve is non-negotiable—grit in soup is the one mistake that ruins an otherwise perfect bowl.
  • Don't skip rinsing the barley; it removes a starch coating that makes the broth turn cloudy and the texture gluey instead of clean and tender.
03 -
  • If your broth is salted, taste very carefully before adding more salt—the mushroom liquid and barley cooking add depth that can mask oversalting until reheating.
  • Don't stir constantly; let the barley settle and cook gently, stirring just occasionally so it doesn't break apart into mush.
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