Russian Mushroom and Barley Soup
Warm, hearty, and brimming with earthy flavors, this Russian Mushroom and Barley Soup is the ultimate comfort food. Packed with tender pearl barley, aromatic vegetables, and an enticing mix of white mushrooms and rehydrated porcini, this soup is as satisfying as it is nourishing. The nutty essence of barley pairs beautifully with the umami-rich mushrooms, while fresh dill and parsley add a bright herbal finish. Simmered in a savory vegetable stock, this recipe is perfect for cozy weeknight dinners or as a flavorful vegetarian option. Serve it with a dollop of sour cream for a touch of creaminess, and enjoy a bowl of rustic warmth that’ll transport your tastebuds straight to Eastern Europe. Keywords: Russian mushroom soup, barley soup recipe, comforting vegetarian soup, mushroom barley stew.
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Recipe Information
Ingredients
- 1 cup Pearl barley
- 6 cups Water
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 large Yellow onion, finely diced
- 3 Garlic cloves, minced
- 2 medium Carrots, peeled and diced
- 2 Celery stalks, diced
- 1 pound White mushrooms, sliced
- 0.5 ounce Dried porcini mushrooms
- 6 cups Vegetable stock
- 3 tablespoons Fresh dill, chopped
- 3 tablespoons Fresh parsley, chopped
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 0.25 cup Sour cream (optional, for serving)
Instructions
Rinse the pearl barley under cold water until the water runs clear. Set aside.
Bring 6 cups of water to a boil in a medium pot. Add the rinsed barley, reduce the heat to low, and simmer for 20 minutes. Drain and set aside.
In a large soup pot, heat the butter and olive oil over medium heat until the butter melts. Add the diced onion and sauté until softened, about 5 minutes.
Stir in the minced garlic, diced carrots, and celery. Cook for another 5 minutes, stirring occasionally.
Add the sliced white mushrooms to the pot and cook until they release their moisture and begin to brown, about 7-8 minutes.
In a small bowl, soak the dried porcini mushrooms in 1 cup of hot water for 10 minutes. Once rehydrated, strain the liquid through a fine mesh sieve lined with a paper towel or cheesecloth to remove any grit, then add the strained liquid to the soup pot. Chop the rehydrated porcini mushrooms and add them to the pot as well.
Pour in the vegetable stock and bring the mixture to a boil. Lower the heat and let it simmer for 15 minutes.
Add the partially cooked barley to the pot and continue to simmer for another 15-20 minutes, until the barley is tender.
Stir in the fresh dill and parsley, and season with salt and black pepper to taste.
Serve hot, garnished with a dollop of sour cream if desired, and enjoy!
Nutrition Facts
Calories |
2027 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.4 g | 84% | |
| Saturated Fat | 25.5 g | 127% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 8479 mg | 369% | |
| Total Carbohydrate | 307.0 g | 112% | |
| Dietary Fiber | 66.6 g | 238% | |
| Total Sugars | 52.9 g | ||
| Protein | 71.9 g | 144% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 688 mg | 53% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 6355 mg | 135% | |
*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.
