Mushroom Barley Soup
User Reviews
4.8
Mushroom Barley Soup
Description
This soup starts by boiling stock with pearl barley and bay leaves to develop a hearty base while slowly absorbing flavors during a long simmer. Separately, dried shiitake mushrooms are soaked and chopped, contributing an intense, earthy mushroom essence to the dish. Fresh white mushrooms join later to add texture and freshness.
Vegetables including onions, celery, and carrots are sautéed in olive oil to caramelize their natural sugars, building a savory layer before combining with mushrooms and garlic. The sautéed mixture enhances the flavor of the broth and provides an aromatic quality. Salt and black pepper are added to taste, balancing the seasonings in the soup.
The overall texture is rich and comforting with the chewy bite of barley complementing the soft mushrooms and vegetables. This soup is well-suited as a wholesome lunch or light dinner that pairs easily with crusty bread or a simple salad.
Instructions include using a coffee filter to strain mushroom soaking water to remove grit for a clear broth. The recipe notes practical needs like a large stock pot for simmering and a small saucepan for soaking mushrooms.
Ingredients
- 3 quarts chicken stock low sodium okay, or mushroom stock
- 1 1/4 cups pearl barley
- 2 bay leaf
- 6 shiitake mushroom dried
- 1/4 cup olive oil extra virgin, divided
- 1 onion large, chopped
- 1 cup celery chopped, including leaves
- 1 cup carrot peeled and chopped
- 2 cloves garlic crushed
- 1 pound white mushroom scrubbed and sliced
- salt
- black pepper
Instructions
- Pour chicken or mushroom stock into a large stockpot and bring to a boil. Stir in the barley, add the bay leaves, then reduce heat and simmer uncovered. Set your timer for 2:15 (2 hours 15 minutes) starting now.
- While the soup simmers, place dried mushrooms in a separate small saucepan. Add 3 cups of water to the saucepan and bring to a boil over high heat. As soon as the water boils, remove saucepan from heat and let the mushrooms soak for 20 minutes.
- Drain the mushroom water by straining it through a coffee filter (use a mesh strainer or colander to hold the filter). Reserve the mushroom water.
- Chop the soaked, softened mushrooms into small pieces and reserve.
- Heat 2 tbsp olive oil in a large skillet over medium high heat. Add the onion to the skillet and sauté till softened.
- Add the celery and carrots and sauté for 5 more minutes till everything is browning and starting to caramelize.
- Add the soaked chopped dried mushroom pieces and crushed garlic, sauté for 2 more minutes. Your kitchen should smell really good right about now!
- Scrape up any brown bits from the bottom of the skillet. Pour the strained mushroom broth into the skillet, bring to a boil, stir. Cook for 2 more minutes till mixture is hot and bubbly. Add the contents of the skillet to the simmering stockpot with the broth and barley.
- Without rinsing the skillet, heat 1 tbsp of olive oil over medium high heat, tilting to coat the bottom of the pan. Spread half of the sliced white mushrooms in a single layer at the bottom of the skillet. Sprinkle them with salt and pepper and turn heat to high. Let the mushrooms sear without stirring.
- After 2 minutes, stir the mushrooms continuously for another 1-2 minutes until they are seared golden brown and shrink to about half their size.
- Pour the seared mushrooms into the soup pot. Heat the last 1 tbsp olive oil in the skillet and repeat the process for the remaining mushrooms. Add the rest of the seared mushrooms to the soup pot, stir to blend all ingredients.
- Reduce heat to a low simmer. Let the soup cook uncovered until your timer goes off (2 hours 15 minutes total cooking time), or until the barley is completely tender and the soup is nicely thickened. Add water during the simmer if the soup becomes overly thick. At the end of cooking, season with salt and pepper to taste. Serve hot.
Notes
- Use a large stockpot for simmering the soup to allow even cooking and prevent overflow.
- Soak dried shiitake mushrooms in a separate saucepan and strain soaking water through a coffeefilter or mesh to remove grit for a clear broth.
- Chop soaked mushrooms finely to integrate their flavor without coarse texture.
- Sauté the vegetables until caramelized to deepen the soup's flavor complexity.
- Adjust salt and pepper to taste after combining all ingredients and simmering.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 327 kcal
% Daily Value*
| Calories | 327kcal | 16% |
| Carbohydrates | 42g | 14% |
| Protein | 14g | 28% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 10mg | 3% |
| Sodium | 535mg | 22% |
| Potassium | 756mg | 16% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 2745IU | 55% |
| Vitamin C | 4.3mg | 5% |
| Calcium | 35mg | 4% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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