You know those days when it’s grey outside and you just want something that feels like a warm hug in a bowl?
Yeah, me too. This soup is that hug. I’m going to show you how to make the best, most comforting mushroom barley soup you’ve ever had.
Forget the canned stuff. This is the real deal, and it’s way easier than you think. You’ll get a rich, savory soup that will make your whole house smell amazing.
What You’ll Need
Let’s get all our ingredients lined up first. It makes everything go so much faster, trust me. Nothing’s worse than running around looking for the thyme while your onions are starting to burn.
Here’s the thing about mushrooms: don’t be shy. The more you use, the more mushroom-y and delicious the soup will be. I love using cremini mushrooms because they have more flavor than the white button ones, but you can use a mix.
For the Soup Base
| Ingredient | Amount |
|---|---|
| Olive Oil or Butter | 2 Tablespoons |
| Yellow Onion | 1 large |
| Carrots | 2 medium |
| Celery Stalks | 2 medium |
| Garlic | 4 cloves |
The Main Event: Mushrooms & Barley
| Ingredient | Amount |
|---|---|
| Cremini Mushrooms | 24 ounces |
| Pearl Barley | 1 cup |
| Dried Porcini Mushrooms | ½ ounce |
| Soy Sauce (or Tamari) | 1 Tablespoon |
| Worcestershire Sauce | 1 teaspoon |
For the Broth & Seasoning
| Ingredient | Amount |
|---|---|
| Vegetable or Beef Broth | 8 cups |
| Fresh Thyme | 4 sprigs |
| Bay Leaf | 1 |
| Kosher Salt | 1½ teaspoons |
| Black Pepper | ½ teaspoon |
| Fresh Parsley | ¼ cup |
A quick note on the broth. Use a good quality one. It’s the backbone of your soup, so a weak, watery broth will give you a weak, watery soup. Makes sense, right?
Tools You’ll Need
You don’t need a bunch of fancy stuff for this. A good pot and a sharp knife are the most important things here.
| Tool | Purpose |
|---|---|
| Large Pot or Dutch Oven | For cooking the soup |
| Sharp Knife | For chopping veggies |
| Cutting Board | To protect your counter |
| Wooden Spoon | For stirring |
| Small Bowl | For soaking mushrooms |
Pro Tips from My Kitchen
I’ve made this soup more times than I can count, and I’ve learned a few things along the way. These little tricks make a big difference.
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Brown Your Mushrooms Properly. Don’t just toss all the mushrooms into the pot at once. They’ll just steam and get rubbery. Cook them in two or three batches so they get a nice, brown color on them. This browning is where all the deep, rich flavor comes from. It takes a few extra minutes, but it’s totally worth it.
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Use the Magic Mushroom Water. Those dried porcini mushrooms are like little flavor bombs. When you soak them in hot water to soften them up, don’t throw that water away! It’s liquid gold. Strain it through a coffee filter or a fine mesh sieve to get any grit out, and then pour it right into your soup. It adds a layer of earthy flavor you can’t get any other way.
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Toast Your Barley. Before you add any liquid, toss the dry barley into the pot with the cooked vegetables for just a minute or two. Let it get a little toasty and fragrant. This small step gives the barley a nuttier, more complex flavor that really stands out in the finished soup.
Let’s Get Cooking: Step-by-Step Instructions
Alright, let’s do this. Follow these steps and you’ll be in great shape.
Step 1: Prep Your Veggies and Mushrooms
First, chop your onion, carrots, and celery. Try to get them all about the same size, so they cook evenly. Mince up your garlic and set it aside. Then, wipe your cremini mushrooms clean with a damp paper towel (don’t wash them under water, they get soggy) and slice them.
Step 2: Rehydrate the Dried Mushrooms
Put the dried porcini mushrooms in a small bowl. Pour about 1½ cups of hot water over them. Let them sit and soften up for about 20 minutes while you get started on the soup.
Step 3: Sauté the Base Veggies
Heat the olive oil or butter in your big pot over medium heat. Add the chopped onion, carrots, and celery. Cook them, stirring every so often, for about 8-10 minutes. You want them to get soft and for the onion to be translucent. Don’t rush this part.
Step 4: Brown the Cremini Mushrooms
Turn the heat up to medium-high. Add half of your sliced cremini mushrooms to the pot. Let them cook without stirring for a couple of minutes until they start to brown. Then stir and cook for another 3-4 minutes until they’re nicely browned and have released their water. Take them out and put them in a bowl. Do the same thing with the second half of the mushrooms.
Step 5: Wake Up the Aromatics
Put all the cooked mushrooms back in the pot. Add the minced garlic and cook for just one minute, stirring constantly. It should smell really, really good. Be careful not to burn the garlic, or it will turn bitter.
Step 6: Toast the Barley
Add the pearl barley to the pot. Stir it around with the veggies and mushrooms for about a minute. You’ll see it get a little toasted. This is that pro tip we talked about.
Step 7: Add the Liquids and Herbs
Pour in your broth. Now, go back to your soaking porcini mushrooms. Carefully lift them out of the water, squeezing out any excess liquid. Chop them up and add them to the pot. Slowly pour the soaking liquid into the pot, leaving the last little bit behind in the bowl (that’s where any grit will settle). Add the soy sauce, Worcestershire sauce, thyme sprigs, and the bay leaf.
Step 8: Simmer the Soup
Bring the soup to a boil, then immediately turn the heat down to low. Let it simmer gently, partially covered, for about 45-60 minutes. You’re waiting for the barley to become tender and chewy. Give it a stir every now and then to make sure nothing is sticking to the bottom.
Step 9: Finish and Season
Once the barley is cooked, fish out the thyme sprigs and the bay leaf. Stir in the kosher salt and black pepper. Give it a taste. Does it need more salt? Add a little more if it does. Right before serving, stir in the fresh parsley. It adds a nice, bright freshness that cuts through the rich flavors.
Substitutions and Variations
Maybe you don’t have something on the list, or you want to mix it up. No problem. This soup is very forgiving.
- No Pearl Barley? You can use hulled barley, but it will take longer to cook (probably closer to 90 minutes). You could also use farro or wheat berries. If you need it to be gluten-free, use a wild rice blend or brown rice instead.
- Different Mushrooms: Feel free to use a mix of whatever mushrooms look good at the store. Shiitake, oyster, or even regular white button mushrooms will work.
- Make it Vegan: This is an easy one. Just use vegetable broth and make sure your Worcestershire sauce is a vegan version (some contain anchovies). Or just skip it and use a little extra soy sauce. Use olive oil instead of butter.
- Add Some Greens: Want to add more veggies? Stir in a few handfuls of chopped kale or spinach during the last 5 minutes of cooking.
Make-Ahead and Storage Tips
This soup is one of those magic dishes that tastes even better the next day. The flavors all get to know each other and meld together in the fridge.
Make-Ahead: You can make the entire soup up to 4 days ahead of time. Just let it cool down completely before you put it in an airtight container in the fridge.
Storage: Leftovers will last for about 4-5 days in the fridge. The barley will soak up a lot of the broth as it sits, so the soup will get much thicker. When you reheat it, you’ll probably want to add an extra splash of broth or water to thin it back out to your liking.
Freezing: This soup freezes beautifully. Let it cool completely, then pour it into freezer-safe containers or bags. It will keep for up to 3 months. Thaw it in the fridge overnight before reheating on the stove.
What to Serve with Your Soup
Honestly, this soup is a meal all by itself. It’s so hearty and filling. But if you want a little something extra, you can’t go wrong with a piece of crusty bread for dipping. A simple green salad with a light vinaigrette would also be a perfect pairing.
Frequently Asked Questions
Q1. Do I have to use dried mushrooms?
Ans: You don’t have to, but they add a huge amount of deep, savory flavor. If you skip them, your soup will still be good, just not as rich.
Q2. My soup seems too thick. What did I do wrong?
Ans: You didn’t do anything wrong! The barley is like a sponge and will soak up the broth. Just stir in a bit more broth or water when you reheat it until it’s the consistency you like.
Q3. Can I use quick-cooking barley?
Ans: I wouldn’t recommend it. Quick-cooking barley has a different texture and can get mushy. Stick with pearl barley for the best chewy, satisfying result.
Q4. Why do I need to cook the mushrooms in batches?
Ans: If you overcrowd the pot, the mushrooms will steam instead of brown. Browning creates flavor, so giving them space is key to a delicious soup.
Wrapping Up
See? That wasn’t so hard. You just made an incredible pot of soup that will warm you up from the inside out. It’s the perfect thing for a chilly evening, a sick day, or just when you need a little comfort.
The smell alone is worth it, but the taste is something else. The earthy mushrooms, the chewy barley, and that rich, savory broth all come together perfectly.
Now it’s your turn. Go make a big pot of it. And when you do, come back and leave me a comment. I’d love to hear how it turned out for you
