Mushroom Barley Soup

The first time I made this soup, it was a gray, rainy Tuesday and I was craving something that felt like a warm blanket. I'd seen dried shiitakes in the back of my pantry for months, and something about that earthy, umami-rich flavor profile called to me. The way the kitchen started smelling like a cozy deli after the mushrooms hit the hot oil made me realize I was onto something special. My roommate wandered in, nose in the air, asking what restaurant I'd ordered from.

I served this at my first dinner party in my new apartment, nervously hoping the barley would cook through properly. Everyone went quiet after the first bite, which is always the sign you've nailed it. My friend Sarah actually asked for the recipe before she'd even finished her bowl, saying it reminded her of the soup her grandmother used to make. That night, this humble soup became my go-to comfort dish for everything from sick days to celebrations.

Ingredients

• 1 oz (28 g) dried shiitake mushrooms: These are the secret weapon that gives the soup its deep, umami-rich flavor and beefy texture
• 8 oz (225 g) white mushrooms, sliced: Fresh mushrooms add that meaty bite and beautiful floating slices throughout the soup
• 3/4 cup (130 g) pearl barley, rinsed: Give this a good rinse until the water runs clear to remove excess starch that can make the soup gummy
• 2 tbsp olive oil: The foundation for sautéing your vegetables into a flavor base
• 1 medium onion, diced: Creates that aromatic sweetness that balances the earthy mushrooms
• 2 medium carrots, diced: Sweetness and color that melt into the broth as they cook
• 2 celery stalks, diced: Adds that classic aromatic backbone and subtle bitterness
• 3 garlic cloves, minced: Add this right before the mushrooms so it doesn't burn and turn bitter
• 8 cups (2 L) low-sodium vegetable broth: Low-sodium is crucial here since the dried mushrooms will naturally salt the soup as they rehydrate
• 2 bay leaves: Remove these before serving, nobody wants an unexpectedly crunchy leaf in their soup
• 1 tsp dried thyme: Earthy and floral, this pairs beautifully with the mushroom flavor
• 1 tsp dried parsley: Bright, fresh notes that lift all those heavy, earthy flavors
• Salt and freshly ground black pepper, to taste: Wait until the end to season, since the flavors concentrate as it simmers
• 2 tbsp fresh parsley, chopped: That pop of bright green on top makes it look like it came from a professional kitchen

Instructions

Prepare the dried mushrooms:

Place the shiitakes in a heatproof bowl and pour 2 cups boiling water over them. Walk away for 20 minutes and let them do their thing. Drain them but save that soaking liquid, then give the mushrooms a rough slice. Strain the liquid through a fine sieve or cheesecloth because nobody wants gritty soup.

Sauté the base vegetables:

Heat your olive oil in a large soup pot over medium heat. Toss in the onion, carrots, and celery, and let them soften for about 5 minutes. You'll know they're ready when the onions turn translucent and your kitchen starts smelling amazing.

Add the garlic:

Stir in the minced garlic and cook for just 1 minute until it becomes fragrant. Keep it moving so it doesn't burn and turn bitter, which would ruin the whole foundation of your soup.

Cook the mushrooms:

Add both the fresh white mushrooms and the rehydrated shiitakes to the pot. Cook for about 5 minutes, watching as they release their juices and start to shrink down. This step is where all that deep mushroom flavor really develops.

Combine everything:

Pour in the barley, that precious mushroom soaking liquid, and all the vegetable broth. Add the bay leaves, thyme, parsley, and some salt and pepper. Give it a good stir to make sure nothing's stuck to the bottom.

Simmer to perfection:

Bring it to a boil, then drop the heat to low and cover it. Let it simmer gently for 50 to 60 minutes, giving it an occasional stir. You'll know it's done when the barley is tender and the soup has thickened beautifully.

Finish and season:

Fish out those bay leaves and give the soup a taste. Add more salt and pepper if it needs it, remembering that flavors will continue to develop as it sits.

Serve it up:

Ladle the hot soup into bowls and sprinkle that fresh parsley on top if you're feeling fancy. The contrast of bright green against the deep, earthy broth is absolutely worth the extra two minutes of prep.

Save

This soup became my go-to sick day remedy after I made a batch and then came down with a terrible flu the next week. Something about those earthy mushrooms and warming broth felt like medicine, and I've sworn by it ever since. Now I keep dried shiitakes in my pantry specifically for those moments when comfort food isn't just a luxury, it's a necessity.

Making It Your Own

I've discovered that adding diced potatoes or parsnips with the vegetables transforms this into an even more substantial meal. The potatoes break down slightly and naturally thicken the broth, while parsnips add this incredible sweetness that plays perfectly against the savory mushrooms. Just keep in mind that heartier vegetables might need an extra 10 minutes of simmer time.

The Bread Situation

Serve this with a thick slice of rye bread, preferably toasted and slathered with butter. The caraway seeds in rye bread have this natural affinity for mushrooms that I didn't fully appreciate until I tried them together. Something about that slightly sour, peppery bread cutting through the rich broth makes the whole experience feel like you're sitting in a proper deli.

Storage and Reheating

This soup keeps beautifully in the refrigerator for up to 5 days, and honestly, day two or three is when it really hits its peak. The barley continues to soften and the flavors meld together in ways that feel like magic. When reheating, always add extra broth or water because it will have thickened significantly.

• Freeze individual portions in freezer-safe containers for up to 3 months
• Thaw overnight in the refrigerator before reheating
• Reheat gently over medium-low heat, stirring occasionally to prevent sticking

Save

There's something profoundly satisfying about a soup that starts with humble ingredients and ends up tasting this comforting. I hope this becomes one of those recipes you turn to again and again, just like I have.

Recipe Questions & Answers

→ Why use both dried and fresh mushrooms?

Dried shiitakes provide concentrated umami depth and richness, while fresh mushrooms contribute meaty texture and lighter flavor. The combination creates more complex layers than using one type alone.

→ Do I need to rinse the barley before cooking?

Yes, rinsing pearl barley removes excess starch and any debris, helping prevent the soup from becoming overly thick or gummy during the long simmering time.

→ Can I make this soup ahead of time?

Absolutely. This soup actually tastes better the next day as flavors meld. It will thicken considerably when chilled, so add extra broth or water when reheating to reach desired consistency.

→ Is this suitable for freezing?

Yes, it freezes well for up to 3 months. The barley may soften slightly upon reheating but overall texture remains satisfying. Cool completely before transferring to freezer-safe containers.

→ What can I serve with mushroom barley soup?

Crusty rye bread makes a classic pairing, echoing traditional deli flavors. A simple green salad with vinaigrette balances the hearty soup, or serve with roasted vegetables for a complete meal.

→ Can I use quick barley instead of pearl barley?

Quick barley cooks faster but won't provide the same satisfying chew. If substituting, reduce simmering time to 15-20 minutes and add near the end to prevent mushiness.