Hearty Mushroom Barley Soup (Printable)

Hearty deli-style soup with shiitake mushrooms, pearl barley, and vegetables for robust, comforting flavor.

# What You'll Need:

→ Mushrooms

01 - 1 ounce dried shiitake mushrooms
02 - 8 ounces white mushrooms, sliced

→ Grains

03 - 3/4 cup pearl barley, rinsed

→ Aromatics & Vegetables

04 - 2 tablespoons olive oil
05 - 1 medium onion, diced
06 - 2 medium carrots, diced
07 - 2 celery stalks, diced
08 - 3 garlic cloves, minced

→ Broth & Seasonings

09 - 8 cups low-sodium vegetable broth
10 - 2 bay leaves
11 - 1 teaspoon dried thyme
12 - 1 teaspoon dried parsley
13 - Salt and freshly ground black pepper to taste

→ Garnish

14 - 2 tablespoons fresh parsley, chopped

# How-To:

01 - Place dried shiitake mushrooms in a heatproof bowl and cover with 2 cups boiling water. Let soak for 20 minutes until softened. Drain while reserving the soaking liquid. Slice the reconstituted mushrooms and strain the soaking liquid through a fine-mesh sieve or cheesecloth to remove sediment.
02 - Heat olive oil in a large soup pot over medium heat. Add diced onion, carrots, and celery, sautéing for 5 minutes until vegetables begin to soften.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Add fresh sliced white mushrooms and reconstituted shiitake mushrooms to the pot. Cook for approximately 5 minutes, stirring occasionally, until mushrooms release their juices.
05 - Stir in pearl barley, reserved mushroom soaking liquid, and vegetable broth. Add bay leaves, dried thyme, dried parsley, salt, and black pepper to taste.
06 - Bring to a boil over medium-high heat, then reduce heat to low. Cover and simmer for 50 to 60 minutes, stirring occasionally, until barley becomes tender.
07 - Remove bay leaves from the pot. Taste the soup and adjust seasonings as needed with additional salt and pepper.
08 - Ladle soup into bowls and garnish with fresh chopped parsley if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • It's the kind of soup that tastes like it took hours, but your actual hands-on time is shockingly short.
  • Dried shiitakes add this umami depth that makes people ask what your secret ingredient is (and it's just patience with mushroom water).
  • The barley gets creamy without any cream, making it naturally comforting and filling enough for a full meal.
02 -
  • Don't skip straining the mushroom soaking liquid through cheesecloth or a fine sieve—dried mushrooms can hide grit that will completely ruin the eating experience if you're not careful.
  • The barley continues to absorb liquid even after cooking, so if you're reheating leftovers and the soup looks thick, just add more broth or water rather than trying to salvage it as-is.
03 -
  • Always taste the soup before serving and adjust seasoning with salt and pepper; what seems underseasoned in the pot often tastes perfect in a bowl because of how the warmth and broth work together with your palate.
  • If your fresh mushrooms are very large, cut them into smaller pieces so they cook at the same rate as the shiitakes and distribute evenly throughout the soup.
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