Mushroom Barley Soup

Name: Mushroom Barley Soup
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 6 servings
Cuisine: Soups & Stews
Ingredients: 1/2 oz dried porcini mushrooms; 1 cup boiling water; 3 tbsp olive oil or butter; 1 lb cremini mushrooms, sliced; 1 onion, diced; 2 carrots, diced; 2 celery stalks, diced; 3 cloves garlic, minced; 2 tbsp tomato paste; 1 cup pearl barley, rinsed; 8 cups vegetable or beef broth; 2 bay leaves; 1 tsp dried thyme; to taste Salt and black pepper, to taste; 2 tbsp chopped fresh dill or parsley

A deeply savory, earthy soup built on browned cremini mushrooms, dried porcini for umami depth, and chewy pearl barley simmered until tender. It's a satisfying, meatless soup that eats like something far heartier.

By YumYum Editorial · Soups & Stews

Prep: 20 min · Cook: 50 min · Total: 70 min · Serves 6

Ingredients

1/2 oz dried porcini mushrooms
1 cup boiling water
3 tbsp olive oil or butter
1 lb cremini mushrooms, sliced
1 onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
2 tbsp tomato paste
1 cup pearl barley, rinsed
8 cups vegetable or beef broth
2 bay leaves
1 tsp dried thyme
to taste Salt and black pepper, to taste
2 tbsp chopped fresh dill or parsley

Instructions

Soak the dried porcini in boiling water for 20 minutes. Strain, reserving the soaking liquid, and finely chop the rehydrated mushrooms.
Heat olive oil in a large pot over medium-high heat. Add cremini mushrooms and cook 8-10 minutes, stirring occasionally, until browned and any liquid has evaporated.
Add onion, carrots, and celery, and sauté 6-7 minutes until softened.
Stir in garlic and tomato paste, cook 1 minute, then add the chopped porcini and their strained soaking liquid.
Add the barley, broth, bay leaves, and thyme. Bring to a boil, then reduce heat and simmer covered 35-40 minutes, until the barley is tender.
Remove bay leaves and season with salt and pepper to taste.
Ladle into bowls and finish with chopped dill or parsley.