Soup of Two Mushrooms and Barley
Warm and hearty, this Soup of Two Mushrooms and Barley combines the deep, earthy flavor of dried porcini mushrooms with the meaty richness of cremini mushrooms for an irresistibly comforting dish. Enhanced by the nutty bite of pearl barley and a medley of aromatic vegetables like carrots, celery, and onion, this soup is a wholesome masterpiece perfect for cozy evenings. Infused with the savory depth of thyme, bay leaf, and a touch of garlic, each spoonful offers layers of flavor, while the porcini soaking liquid adds an irresistible umami complexity. Ready in just over an hour and easily customizable with parsley for a fresh finish, this rich, nourishing mushroom barley soup is a satisfying option for vegetarians or meat-eaters alike. Perfect as a Winter comfort food or a year-round go-to for easy meal prep!
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Recipe Information
Ingredients
- 1 ounce dried porcini mushrooms
- 2 cups hot water
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 8 ounces cremini mushrooms, sliced
- 3 quarters cup pearl barley, rinsed
- 6 cups vegetable or chicken stock
- 1 leaf bay leaf
- 2 sprigs fresh thyme
- 1 teaspoon salt
- 0.5 teaspoons black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
In a small bowl, combine the dried porcini mushrooms with 2 cups of hot water. Let them soak for 20 minutes until softened. Remove the mushrooms and chop them finely. Strain the soaking liquid through a fine mesh sieve lined with a coffee filter or cheesecloth to remove grit, and reserve the liquid.
Heat the olive oil in a large soup pot over medium heat. Add the onion and cook for 3-4 minutes, until softened.
Stir in the garlic, carrots, and celery, and cook for another 5 minutes until the vegetables begin to soften.
Add the sliced cremini mushrooms and the rehydrated porcini mushrooms to the pot. Cook for 6-7 minutes until the mushrooms release their moisture and start to brown.
Stir in the pearl barley, followed by the reserved porcini soaking liquid, vegetable or chicken stock, bay leaf, and thyme sprigs. Bring the mixture to a boil.
Reduce the heat to low, cover with a lid, and let it simmer for 40-45 minutes, or until the barley is tender.
Season the soup with salt and black pepper to taste. Remove the bay leaf and thyme sprigs before serving.
Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve warm.
Nutrition Facts
Calories |
1349 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.7 g | 46% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7760 mg | 337% | |
| Total Carbohydrate | 222.5 g | 81% | |
| Dietary Fiber | 38.7 g | 138% | |
| Total Sugars | 22.3 g | ||
| Protein | 42.5 g | 85% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 345 mg | 27% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 2954 mg | 63% | |
*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.
