Mushroom and Barley Soup
This Mushroom and Barley Soup is a wholesome and comforting meal, filled with tender potatoes, chewy barley, hearty mushrooms, and aromatic vegetables. It’s perfect for a cozy lunch or dinner and can be made with either fresh or dried mushrooms for different flavor profiles.
Ingredients
- 1 cup pearl barley
- 10 oz fresh mushrooms porcini, chanterelles, button mushrooms, or honey mushrooms or 5 oz dried mushrooms
- 1 medium onion chopped
- 2 medium carrots diced
- 2 medium potatoes diced
- 3 garlic cloves minced
- 2 tablespoons olive oil
- 8 cups water
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- Fresh herbs dill or parsley, for serving
Instructions
- Prepare the Barley: Rinse the pearl barley under cold water, place it in a pot, cover with water, bring to a boil, cook over medium heat for 20 minutes, then drain and set aside.
- Prepare the Mushrooms: If using dried mushrooms, soak them in warm water for 20-30 minutes until soft, then drain and set aside. If using fresh mushrooms, slice them and set aside.
- Sauté the Vegetables and Mushrooms (If Fresh): Heat olive oil in a large skillet over medium heat, sauté chopped onion and diced carrots for 5 minutes until soft and golden, add sliced fresh mushrooms, cook for another 5-7 minutes until tender, then add minced garlic and cook for 1 minute.
- Cook the Mushrooms (If Dried) and Add Sautéed Vegetables: Bring 8 cups of water to a boil in a large pot, add soaked dried mushrooms and diced potatoes, cook for 10 minutes, then add the sautéed vegetables.
- Add Barley and Seasonings: Add the pre-cooked barley and bay leaf to the soup, season with salt and pepper, and simmer over low heat for 20-30 minutes until potatoes and barley are tender.
- Serve: Remove the bay leaf, ladle the soup into bowls, garnish with fresh herbs, and serve hot.
Notes
- Choosing Mushrooms: Fresh mushrooms provide a lighter flavor, while dried mushrooms give a richer, earthier taste.
- Potato Size: Dice the potatoes small for even cooking.
- Storage: Keep leftovers in the fridge for up to 3 days, reheating gently before serving.
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