Mushroom Barley Soup

A hearty and comforting soup made with dried and fresh mushrooms, tender barley, and vegetables in a flavorful beef broth. This classic soup combines earthy mushrooms with wholesome barley and aromatic vegetables for a satisfying meal.

6 servings

2 hr

Published October 4, 2025

Ingredients

•½ ounce dried Polish mushrooms or dried porcini mushrooms*
•6 tablespoons unsalted butter
•1 medium onion
•3 cloves garlic
•¾ pound fresh mushrooms
•2 stalks celery with leaves
•1 large carrot
•¼ cup fresh parsley
•1 tablespoon all-purpose flour
•1 quart low-sodium beef broth
•¾ cup barley
•2 teaspoons kosher salt
•to taste black pepper
•recipe note
•cremini
•button mushrooms

Cooking Instructions

1.
Put the dried mushrooms in a bowl and cover them with 2 cups of 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.
60 min
2.
Melt the butter in a large, heavy stockpot or Dutch oven over mediumhigh heat. Add the onions and sauté until softened and translucent, about 8 minutes. Add the garlic and sauté until fragrant, about 2 minutes more. 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 minutes. Stir in the fl our until well blended. Stir in the mushroom soaking liquid, soaked mushrooms, beef broth, and 4 cups of water. Stir in the barley, salt, and pepper to taste.
20 min
3.
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.
40 min

Ingredients

•½ ounce dried Polish mushrooms or dried porcini mushrooms*

•6 tablespoons unsalted butter

•1 medium onion

•3 cloves garlic

•¾ pound fresh mushrooms

•2 stalks celery with leaves

•1 large carrot

•¼ cup fresh parsley

•1 tablespoon all-purpose flour

•1 quart low-sodium beef broth

•¾ cup barley

•2 teaspoons kosher salt

•to taste black pepper

•recipe note

•cremini

•button mushrooms

Cooking Instructions

Put the dried mushrooms in a bowl and cover them with 2 cups of 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.

60 min

Melt the butter in a large, heavy stockpot or Dutch oven over mediumhigh heat. Add the onions and sauté until softened and translucent, about 8 minutes. Add the garlic and sauté until fragrant, about 2 minutes more. 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 minutes. Stir in the fl our until well blended. Stir in the mushroom soaking liquid, soaked mushrooms, beef broth, and 4 cups of water. Stir in the barley, salt, and pepper to taste.

20 min

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.

40 min