Mushroom Barley Soup - Simple and Hearty - Sip and Feast (2024)

Recipe Ingredients

All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.

• Mushrooms. I am using a combo of cremini mushrooms, also known as Baby Bellas, sh*take mushrooms, and dried gourmet mushrooms. You can also use white button mushrooms if you can’t find creminis, sh*takes, or gourmet mushrooms.
• Miso paste. You can use red or white miso paste. This adds flavor and body.
• Vegetable stock. Use low sodium vegetable stock, or make a stock from low sodium vegetable base.
• Pearl barley. A main ingredient in mushroom barley soup, it’s what makes this soup hearty and filling.
• White wine. I used a dry white wine, such as Sauvignon Blanc, for flavor but you can easily omit if you can’t have alcohol.
• Aromatics. Carrots, celery, onion, and garlic.
• Herbs. For flavor, I use fresh thyme, parsley, and dried bay leaves.

See the recipe card for full information on ingredients and quantities.

How to make it

Each number corresponds to the numbered written steps below.

1. Clean and slice 1 pound of cremini mushrooms and 1/2 pound of sh*take mushrooms. Dice 1 large onion, 2 celery ribs, and 4 medium carrots. Mince 6 cloves of garlic and 1/4 cup of flat-leaf parsley and set aside. Add 1 ounce of gourmet dried mushrooms to a medium bowl and add enough hot water to cover them and allow them to reconstitute for at least 10 minutes then drain. (Photo #1)
2. Heat a large heavy pot to just higher than medium heat and add 5 tablespoons of extra virgin olive oil. Once shimmering, add all of the mushrooms. (Photo #2)

3. Cook the mushrooms, stirring occasionally, until they release their water and start to brown, about 20 minutes. (Photo #3)
4. Once the mushrooms are browned, add the onion, celery, and carrot to the pot and cook until softened, about 10 minutes. (Photo #4)
5. Once the veggies are soft, add the garlic and cook for another 2 minutes. (Photo #5)
6. Add 1 cup of dry white wine and turn the heat to high and reduce by half while scraping the bottom of the pot with a wooden spoon to dislodge the brown bits, about 2 minutes. (Photo #6)

7. Add 10 cups of low-sodium vegetable stock along with 5 sprigs of fresh thyme and 2 large bay leaves and bring to a boil. (Photo #7)
8. Once boiling, turn the heat down to a simmer and add 1 cup of pearl barley. Cook at a simmer for 50-60 minutes or until the barley is tender stirring occasionally to prevent sticking. Taste test along the way and once the barley is done, remove from the heat and discard the bay leaves and thyme stems. (Photo #8)
9. Note: If omitting the miso paste, skip to step 12. In a small bowl or measuring cup place 2 teaspoons of miso paste (red or white), add 1 cup of the soup broth, and whisk together to encourage the miso paste to dissolve. (Photo #9)
10. Strain the miso/broth mixture into the soup. (Photo #10)

11. If any of the miso paste remains in the strainer, use a wooden spoon to gently push the remnants through the strainer. Note: It is hard to dissolve the paste completely, so this step is often needed. (Photo #11)
12. Taste test and adjust salt and pepper to taste. If the soup is too thick, add a touch of water or vegetable broth/stock to thin it out. Add the parsley right before serving and enjoy! (Photo #12)