Mushroom Barley Soup Recipes, Soups

(credit: Mark Russ Federman)

Serves 6


1 ounce Dried porcini mushrooms
1 quarts Boiling water
6 tblsp Unsalted butter
1 each Onion, organic, diced
2 each Garlic cloves, minced
1 lbs Fresh mushrooms, trimmed and thinly sliced
2 stalk Celery with leaves, organic, sliced
1 each Carrot, organic, peeled and cubed
0.3 cups Parsley, organic, chopped
1 tblsp All-purpose flour
1 quart Vegetable broth
0.75 cups Barley, rinsed
1 tsp Salt


  1. Put the dried mushrooms in a bowl and cover them generously with boiling water. Allow them to soak for 1 hour. Strain the mushrooms through a cheesecloth-lined sieve into a
    bowl. Reserve the liquid. Coarsely chop the mushrooms and set aside.
  2. Melt the butter in a large, heavy stockpot or Dutch oven over medium high heat. Add the
    onions and sauté until softened and translucent, about 8 minutes. Add the garlic and
    sauté until fragrant, about 2 minutes more.
  3. Add the fresh mushrooms, celery, carrot, and half of the parsley, and sauté until the
    mushrooms are golden and the celery and carrots are beginning to soften, about 10
  4. Stir in the flour until well blended. Stir in the mushroom soaking liquid, soaked
    mushrooms, bone or vegetable broth, and 4 cups of water. Stir in the barley, salt, and
    pepper to taste.
  5. Bring the mixture to a boil, stirring frequently. Reduce the heat to low and simmer until the barley is tender, about 30 to 40 minutes. If the soup is too thick, add a little more water. Adjust the seasoning with more salt and pepper if necessary. Sprinkle with the
    remaining parsley before serving.
  6. When placing in jars, leave an inch room for expansion should the jar be frozen.