Mushroom Barley Soup

May 22, 2022

Mushroom Barley Soup (Recipe)


✅ 3 tablespoons extra virgin olive oil (I use Kasandrinos)

✅ 1/4 ounce dried shiitake mushrooms, soaked in 1 cup hot water

✅ 1 1/4 cups pearl barley

✅ 2 bay leaves

✅ 1 large onion, chopped

✅ 1 cup chopped celery, including leaves
✅ 1 cup peeled and chopped carrots

✅ 2 cloves crushed garlic

✅ 1 lb white mushrooms, scrubbed and sliced

✅ Salt and pepper

✅ 4 tablespoons tamari

✅ 3 quarts chicken or mushroom stock (low sodium okay)

✅ 1/4 cup chopped shallots (optional) 


1️⃣ Gather the ingredients.

2️⃣ Heat the oil over medium flame in a large, heavy-bottomed saucepan or 3-quart pot.

3️⃣ Drain the soaked shiitakes, reserving liquid.

4️⃣ Chop the shiitakes fairly fine and add them to the pot along with the sliced mushrooms, onions, celery, carrot, and barley.

5️⃣ Increase the heat to medium high, and cook vegetables, stirring often, until the mushrooms have browned and the vegetables are beginning to soften, about 10 minutes.

6️⃣ Add the soaking liquid from the dried shiitake mushrooms, vegetable stock, tamari, thyme, and bay leaf. Bring to a boil, reduce heat, cover, and simmer 40 minutes. Add more water or stock if the soup seems too thick..

7️⃣ Check the soup for seasoning and add a pinch of sea salt and freshly ground pepper if needed.

8️⃣ Remove the thyme branch and bay leaf. Sprinkle the soup with dill and serve.


Servings : 4-6
Ready in : 40 Minutes
Course : Dinner, Lunch, Main Dish
Recipe Type : Italian, Mediterranean
Calories: 114kcal

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