Russian Barley Mushroom Soup
Warm up with the hearty, soul-soothing flavors of Russian Barley Mushroom Soup, a rustic classic brimming with wholesome ingredients and rich, earthy notes. This comforting soup combines tender pearl barley, fragrant dried porcini, and meaty cremini mushrooms for a deeply satisfying bowl that's perfect for cold days. A medley of sautéed onions, carrots, and celery enhances the base, while fresh dill and parsley add a burst of herbaceous brightness. Simmered to perfection with garlic, bay leaf, and a touch of butter, this hearty, vegetarian-friendly recipe delivers layers of flavor in every spoonful. Served with a dollop of sour cream, this traditional Russian dish is as nourishing as it is delicious. Perfect for meal prepping or serving a cozy dinner, it's a must-try for anyone seeking the ultimate comfort food.
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Recipe Information
Ingredients
- 1 cup Pearl barley
- 8 cups Water
- 0.5 ounce Dried porcini mushrooms
- 8 ounces Fresh mushrooms (e.g., cremini or white button)
- 2 tablespoons Butter
- 1 medium Onion, finely chopped
- 1 medium Carrot, diced
- 1 Celery stalk, diced
- 2 cloves Garlic, minced
- 1 Bay leaf
- 2 tablespoons Fresh dill, chopped
- 2 tablespoons Fresh parsley, chopped
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper, freshly ground
- Sour cream (optional, for serving)
Instructions
Rinse the pearl barley thoroughly under cold water. Put the barley in a medium saucepan with 2 cups of water and a pinch of salt. Bring to a boil, then reduce the heat to low and simmer for about 20 minutes. Drain and set aside.
Meanwhile, place the dried porcini mushrooms in a small bowl and cover with 1 cup of hot water. Let them soak for 20 minutes until rehydrated. Once soft, strain the mushrooms through a fine mesh sieve (reserving the soaking liquid) and chop them finely.
Slice the fresh mushrooms thinly and set them aside.
In a large pot, melt the butter over medium heat. Add the onion, carrot, and celery, and sauté for 5–7 minutes until soft and translucent.
Add the garlic and cook for 1 minute until fragrant.
Add the chopped porcini mushrooms, sliced fresh mushrooms, and the soaking liquid to the pot. Stir well to combine.
Pour in the remaining 5 cups of water and bring the soup to a boil. Add the partially cooked barley, bay leaf, salt, and black pepper. Reduce the heat to low and simmer for 30–35 minutes, stirring occasionally, until the barley is tender and the flavors are well blended.
Remove the bay leaf and stir in the fresh dill and parsley.
Taste and adjust the seasoning with additional salt and pepper if needed.
Serve hot, optionally garnished with a dollop of sour cream and additional chopped herbs.
Nutrition Facts
Calories |
115 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.9 g | 6% | |
| Saturated Fat | 3.1 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 13 mg | 4% | |
| Sodium | 546 mg | 24% | |
| Total Carbohydrate | 14.6 g | 5% | |
| Dietary Fiber | 2.7 g | 9% | |
| Total Sugars | 2.7 g | ||
| Protein | 3.5 g | 7% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 62 mg | 5% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 294 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
