I remember the first time I made mushroom barley soup. I was having a large group of people over for a simcha and I decided to whip up a batch of the hearty soup. Having never made it before, I underestimated how much the barley would expand. Lets just say it was more of a cream of barley soup than a mushroom anything. I have since learned my lesson and to be sure of myself, I cook the barley separately and add it the soup once it’s already tender.
But that’s not the only thing that makes this soup anything but average. Instead of serving up a bowl of soup with a puddle of grease floating on top (you all know what I’m talking about), I blend the soup using only half of the barley. Since my kids wouldn’t normally eat mushrooms, blending it makes for a perfect disguise and they don’t have to miss out on this delicious recipe. After blending, I add in the remaining barley for added texture in every bite.
Wild Mushroom Barley Soup
1 leek, ends trimmed and diced into rings
1 medium onion, diced
3 cloves garlic, minced
2 carrots, chopped
1 pkg crimini mushrooms, cleaned, trimmed and sliced
1 pkg shitake mushrooms, cleaned, trimmed and sliced
1 pkg portobello mushrooms, cleaned, trimmed and sliced
2 32oz. containers chicken broth
2 tbsp soy sauce
1 tsp dried thyme (optional)
salt and pepper, to taste
olive oil, for sauteing
1 cup pearl barley, cooked (see note)
Add leeks to a bowl of water. Agitate the rings with your hands and mix to loosen sand and grit. Drain leeks and dry on paper towels. Saute leeks, onions and garlic in olive oil. When they begin to golden, add carrots and then mushrooms. Saute for 5 minutes (add thyme if desired). Add chicken stock, soy sauce, salt and pepper and bring to a boil. Add half of the cooked barley and simmer until vegetables are tender, about 15 minutes. Using a tongs, remove some mushrooms to use for garnish. Then, blend the soup with a hand blender. Add remaining barley and simmer for 20 minutes. If the soup is too thick, add water until desired consistency is reached. Garnish with mushrooms.
NOTE: To cook barley, add to a pot with 5 cups of water and bring to a boil. Reduce heat, cover and cook until tender, about 30 minutes. Drain.
15 thoughts on “Wild Mushroom Barley Soup”
A bit of a patchke but looks worth it!
It is! My mom happened to pass by after I made the soup. I gave her a bowl and she said it was the best soup she had ever tasted!
Well worth the time and energy a new soup for the winter Thanks
I have to agree :) thanks!
Made this today its so good just 1 question was the 3-4 cups of water for the soup or to cook the barley wasnt so clear.
Thanks Mashi! I meant it for the barley but since I wrote it in a separate note, I’ll take it out. Sorry for the confusion. Did you add it to the soup (I’m sure it would still be fine).
I added it to the soup it was fine my husband says its the best soup he ever had thanks
Thanks for sharing this great recipe! My family really enjoyed it!
So glad to hear it!
We’re just 2 and it looks like this serves at least 6-8. Would freezing the leftovers work? Have you tried that? I would add the additional barley once I defrosted…
If I remember correctly, this soup freezes fairy well.
Looks amazing! I need to make a soup for about 15 people should I double this or is this enough?
I haven’t made in a while (and I always kick myself for not writing the serving size!) but I think I would double it! The last time I made it (for a catering job), the pot was licked clean!
I loved your M&B soup in crockpot for Shabbos lunch. Do you have other recipes that would work as well (for Shabbos lunch)? Would these two work?
fire roasted tomato rice stoup
wild mushroom barley soup
I think they’re worth a shot!