Save A rustic and hearty soup blending wild mushrooms, tender barley, and aromatic vegetables in a single pot—perfect for cozy evenings and nourishing, light meals.
I love making this soup on chilly days when I want something comforting yet light It always fills the house with an amazing aroma and keeps my family happy
Ingredients
- Vegetables: 2 tablespoons olive oil, 1 large yellow onion finely chopped, 2 medium carrots diced, 2 celery stalks diced, 3 garlic cloves minced
- Mushrooms: 400 g (14 oz) mixed wild mushrooms (such as cremini, shiitake, oyster) cleaned and sliced, 25 g (1 oz) dried porcini mushrooms rinsed
- Grains: 120 g (2/3 cup) pearl barley rinsed
- Liquids: 1.5 liters (6 cups) vegetable broth, 1 tablespoon soy sauce, 1 bay leaf
- Herbs & Seasoning: 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried), 1/4 teaspoon freshly ground black pepper, Salt to taste, 2 tablespoons fresh parsley chopped for garnish
Instructions
- Step 1:
- Place the dried porcini mushrooms in a heatproof bowl and cover with 250 ml (1 cup) boiling water Let soak for 10 minutes Remove mushrooms chop them and reserve the soaking liquid straining out any grit
- Step 2:
- In a large pot heat olive oil over medium heat Add onion carrots and celery Sauté for 56 minutes until softened
- Step 3:
- Stir in garlic and cook for 1 minute until fragrant
- Step 4:
- Add all mushrooms (fresh and rehydrated porcini) and cook for 57 minutes stirring occasionally until mushrooms begin to brown and release their juices
- Step 5:
- Stir in barley then pour in vegetable broth reserved porcini soaking liquid soy sauce bay leaf thyme and black pepper Mix well
- Step 6:
- Bring to a boil reduce heat to low and simmer uncovered for 3540 minutes stirring occasionally until barley is tender and soup has slightly thickened
- Step 7:
- Remove bay leaf Taste and season with salt as needed
- Step 8:
- Ladle soup into bowls and garnish with fresh parsley Serve hot with rustic bread if desired
Save My family gathers around this soup especially during fall It’s become a tradition to enjoy it with crusty sourdough bread and a glass of white wine
Required Tools
Large soup pot Wooden spoon Chefs knife Cutting board Heatproof bowl Fine sieve for straining porcini liquid
Nutritional Information
Calories 235 Total Fat 6 g Carbohydrates 39 g Protein 7 g per serving
Allergen Information
Contains gluten (barley soy sauce) Contains soy (soy sauce) Vegetarian dairy-free For gluten-free use tamari instead of soy sauce and substitute barley with gluten-free grain
Save 
This soup is a comforting delight that’s easy to prepare and perfect for sharing Enjoy every warm spoonful
Recipe FAQs
- → Can I substitute barley with other grains?
Yes, farro or brown rice are great gluten-free alternatives that work well with the flavors and texture.
- → How can I enhance the richness of this dish?
Adding a splash of cream or swirling in crème fraîche at the end provides a richer, creamier finish.
- → Is it necessary to soak the dried porcini mushrooms?
Soaking rehydrates porcini, intensifies mushroom flavor, and the soaking liquid adds depth when included in the broth.
- → What herbs complement the soup best?
Fresh thyme and parsley bring aromatic and fresh notes that enhance the earthy mushroom flavor and overall balance.
- → Can this dish be prepared vegan?
Yes, using vegan-certified vegetable broth and soy sauce ensures the dish remains completely plant-based.
- → What is the best way to store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently to maintain texture and flavor.