Mushroom Barley Soup (Printer-Friendly)

Comforting deli-style soup with dried shiitake, fresh mushrooms, and tender barley in savory broth.

# What You'll Need:

→ 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

# Method:

01 - Place dried shiitake mushrooms in a heatproof bowl and cover with 2 cups boiling water. 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 sediment.
02 - In a large soup pot, heat olive oil over medium heat. Add diced onion, carrots, and celery; sauté for 5 minutes until softened.
03 - Add minced garlic and cook for 1 minute until fragrant.
04 - Stir in sliced fresh mushrooms and soaked shiitake mushrooms. Cook for approximately 5 minutes until mushrooms begin releasing their juices.
05 - Add pearl barley, reserved mushroom soaking liquid, and vegetable broth. Stir in bay leaves, thyme, parsley, salt, and pepper.
06 - Bring soup to a boil, then reduce heat to low. Cover and simmer for 50 to 60 minutes, stirring occasionally, until barley reaches desired tenderness.
07 - Remove bay leaves. Taste and adjust seasoning as needed with additional salt and pepper.
08 - Ladle soup into bowls and garnish with fresh parsley if desired. Serve hot.

# Expert Suggestions:

01 -
  • The mushroom soaking liquid becomes liquid gold, infusing the entire soup with an umami depth that store-bought broth can't touch.
  • It tastes even better the next day, making it perfect for meal prep when you need something that gets better, not tired.
  • You can build it with whatever vegetables you have hanging around—it's forgiving enough to adapt but structured enough to shine.
02 -
  • Never skip straining the mushroom soaking liquid—grit hiding in there will ruin a spoonful and remind someone that you cut corners.
  • Rinsing the barley matters more than you'd think; it keeps the soup from becoming starchy and thick in a way that feels heavy instead of satisfying.
03 -
  • Make a double batch and freeze half in portions—this soup reheats beautifully and tastes even better the second time around as flavors continue merging.
  • Don't rush the initial sauté of your aromatics; those first 5 minutes set the entire flavor trajectory, so let the vegetables actually soften instead of just cooking them until warm.
Return