Hearty Mushroom Barley Soup (Print Version)

Comforting soup with shiitake and fresh mushrooms, pearl barley, and vegetables in a rich broth.

# Components:

→ 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

# Directions:

01 - Place dried shiitake mushrooms in a heatproof bowl and cover with 2 cups boiling water. Allow to soak for 20 minutes. Drain while reserving the soaking liquid, then slice the softened mushrooms. Strain the soaking liquid through a fine-mesh sieve or cheesecloth to remove sediment.
02 - Heat olive oil in a large soup pot over medium heat. Add diced onion, carrots, and celery, then sauté for 5 minutes until vegetables soften.
03 - Add minced garlic to the pot and cook for 1 minute until fragrant.
04 - Stir in sliced fresh white mushrooms and the rehydrated shiitake mushrooms. Cook for approximately 5 minutes, stirring occasionally, until mushrooms release their natural juices.
05 - Add pearl barley, reserved mushroom soaking liquid, and vegetable broth to the pot. Stir in bay leaves, dried thyme, dried parsley, salt, and black pepper to combine thoroughly.
06 - Bring the soup to a boil over high heat, then reduce heat to low and cover. Simmer for 50 to 60 minutes, stirring occasionally, until barley becomes tender.
07 - Remove bay leaves from the pot. Taste the soup and adjust salt and pepper as needed to achieve desired flavor balance.
08 - Ladle soup into bowls and garnish with fresh chopped parsley if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • The dried shiitake mushrooms create an umami depth that makes people ask what secret ingredient you're hiding.
  • Pearl barley adds a chewy, toothsome texture that transforms a simple broth into something genuinely substantial.
  • It's vegetarian but so hearty you won't miss meat, and it freezes beautifully for future weeknight dinners.
02 -
  • The mushroom soaking liquid is not waste—strain it carefully and use it because it carries concentrated flavor that regular broth simply can't provide.
  • This soup thickens as it sits because the barley continues absorbing liquid, so if you're reheating leftovers, add extra broth or water to get back to the consistency you want.
03 -
  • Don't skip rinsing the pearl barley—it removes excess starch that would make your soup cloudy and gluey rather than clear and silky.
  • Taste the soup about 10 minutes before you think it's done so you can adjust seasoning while there's still time for flavors to settle, not at the very end when you're tired and ready to eat.
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