Hearty Mushroom Barley Soup

This Mushroom Barley Soup is the ultimate comfort food, bringing the classic flavors of an American deli right into your kitchen. Hearty, robust, and deeply savory, this soup relies on the earthy intensity of dried shiitake mushrooms and the tender, chewy texture of pearl barley. It is a perfect vegetarian meal that feels both nourishing and indulgent, making it an ideal choice for a cozy family dinner.

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The secret to this soup's incredible depth is the mushroom soaking liquid. By rehydrating the dried shiitakes and using that dark, fragrant water as part of the broth, you infuse the entire pot with a concentrated mushroom essence that pairs beautifully with the sweet, softened carrots and celery. It’s a slow-simmered classic that is surprisingly easy to prepare.

Ingredients

• Mushrooms: 1 oz (28 g) dried shiitake mushrooms, 8 oz (225 g) white mushrooms, sliced
• Grains: 3/4 cup (130 g) pearl barley, rinsed
• Aromatics & Vegetables: 2 tbsp olive oil, 1 medium onion, diced, 2 medium carrots, diced, 2 celery stalks, diced, 3 garlic cloves, minced
• Broth & Seasonings: 8 cups (2 L) low-sodium vegetable broth, 2 bay leaves, 1 tsp dried thyme, 1 tsp dried parsley, salt and freshly ground black pepper, to taste
• Garnish (optional): 2 tbsp fresh parsley, chopped

Instructions

Step 1

Place dried shiitake mushrooms in a heatproof bowl. Cover with 2 cups (480 ml) boiling water and let soak for 20 minutes. Drain, reserving the soaking liquid, and slice the mushrooms. Strain the soaking liquid through a fine sieve or cheesecloth to remove grit.

Step 2

In a large soup pot, heat olive oil over medium heat. Add onion, carrots, and celery; sauté for 5 minutes until softened.

Step 3

Add garlic and cook for 1 minute until fragrant.

Step 4

Stir in fresh mushrooms and soaked shiitake mushrooms. Cook for about 5 minutes, until mushrooms begin to release their juices.

Step 5

Add pearl barley, reserved mushroom soaking liquid, and vegetable broth. Stir in bay leaves, thyme, parsley, salt, and pepper.

Step 6

Bring to a boil, then reduce heat to low. Cover and simmer for 50–60 minutes, stirring occasionally, until barley is tender.

Step 7

Remove bay leaves. Taste and adjust seasoning as needed.

Step 8

Ladle soup into bowls and garnish with fresh parsley if desired. Serve hot.

Zusatztipps für die Zubereitung

When preparing the mushroom soaking liquid, be careful to strain it through a fine-mesh sieve or cheesecloth; this ensures you keep all the flavor without any unwanted grit from the dried mushrooms. Keep in mind that the soup thickens significantly as it stands, as the barley continues to absorb the broth. You may want to add extra broth or water to adjust the consistency when reheating.

Varianten und Anpassungen

For an even more substantial meal, consider adding 1 cup of diced potatoes or parsnips along with the other vegetables. If you are not following a vegetarian diet, you can substitute the vegetable broth with chicken broth for a different layer of savory flavor.

Serviervorschläge

To complete the deli experience, serve this soup with thick slices of rye bread, which is perfect for soaking up the rich broth. A final garnish of fresh, chopped parsley adds a touch of brightness to the rustic, earthy presentation.

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This Mushroom Barley Soup is a timeless classic that brings warmth to any table. Its simple preparation and rich, complex flavors make it a staple for anyone seeking a healthy yet hearty vegetarian meal. Enjoy a steaming bowl and let the savory aromas transport you to a classic neighborhood deli.

Recipe Questions & Answers

→ Can I use different types of mushrooms?

Yes, you can substitute or add cremini, portobello, or oyster mushrooms for varied flavor and texture. Dried porcini also works well in place of shiitake.

→ How do I store leftover mushroom barley soup?

Store in an airtight container in the refrigerator for up to 4 days. The soup thickens when chilled, so add extra broth or water when reheating.

→ Can I make this soup in a slow cooker?

Yes, sauté the vegetables first, then transfer everything to a slow cooker. Cook on low for 6-7 hours or high for 3-4 hours until barley is tender.

→ Is pearl barley gluten-free?

No, pearl barley contains gluten. For a gluten-free version, substitute with wild rice, brown rice, or quinoa, adjusting cooking time as needed.

→ Can I freeze mushroom barley soup?

Yes, this soup freezes well for up to 3 months. Cool completely before freezing in portioned containers. Thaw overnight in the refrigerator and reheat gently on the stovetop.

→ What can I add for extra protein?

Add cooked chicken, white beans, or chickpeas for additional protein. Stir in during the last 10 minutes of cooking to heat through.