Hearty Mushroom Barley Soup (Printable)

Hearty deli-style soup with shiitake mushrooms, pearl barley, and savory vegetables in rich vegetable 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

# How to Make It:

01 - Place dried shiitake mushrooms in a heatproof bowl and cover with 2 cups boiling water. Let soak for 20 minutes until softened. Drain while reserving the soaking liquid, then slice the mushrooms. Strain the soaking liquid through a fine sieve to remove sediment.
02 - Heat olive oil in a large soup pot over medium heat. Add diced onion, carrots, and celery; sauté for 5 minutes until vegetables are softened and translucent.
03 - Add minced garlic to the pot and cook for 1 minute until fragrant, stirring constantly to prevent browning.
04 - Stir in sliced fresh mushrooms and 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. Cover the pot and simmer for 50 to 60 minutes, stirring occasionally, until barley is completely tender and cooked through.
07 - Remove and discard bay leaves from the soup. Taste the broth and adjust seasoning with additional salt and pepper as needed for desired flavor profile.
08 - Ladle soup into serving bowls and garnish with fresh chopped parsley if desired. Serve immediately while hot.

# Expert Suggestions:

01 -
  • It tastes like the kind of soup you'd stand in line for at a busy deli, but you get to make it in your own kitchen wearing pajamas.
  • The barley gets plump and chewy, soaking up all that mushroom broth until every spoonful feels like a warm hug.
  • It's one of those rare soups that actually gets better the next day, thickening up into something even more comforting.
02 -
  • Don't throw away that mushroom soaking liquid, it's pure umami and the secret to why this soup tastes like it simmered all day.
  • The soup will thicken as it sits because the barley keeps soaking up liquid, so when you reheat leftovers, stir in extra broth or water to loosen it back up.
03 -
  • If you can find a mix of mushroom varieties like cremini or oyster, use them alongside the white mushrooms for even more depth.
  • Taste the soup before adding salt at the end, because the broth and mushroom liquid can be salty enough on their own.
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