This hearty and delicious Mushroom Barley Soup is a quick-to-the-table, old-fashioned classic soup recipe. A perfect blend of meaty mushrooms, vegetables, and tender pieces of pearled barley. A quick fix favorite you can make in 30 minutes.
If you’re hungry for Beef and Barley soup — try our slow cooker recipe here.
Mushroom Barley Soup
1 1/2 cups boiling water
1 ounce dried porcini mushrooms
2 tablespoons butter
2 carrots, thinly sliced
2 celery ribs, thinly sliced
1 small onion, finely chopped
3/4 pound cremini or white button mushrooms, thinly sliced
1 tablespoon all-purpose flour
6 cups defatted beef stock or low-sodium broth
2/3 cup barley
Salt and freshly ground pepper
Flat-leaf parsley leaves, for garnish
Place the water and porcinis in a medium heatproof bowl; set aside to soak.
Melt the butter in a dutch oven over medium heat. Add carrots, celery, and onion and continue cooking, stirring occasionally, until the vegetables are soft. Add the barley and cook for another minute. Sprinkle the flour over the barley and vegetables, stirring until completely coated, cook for another minute.
To the pot, add porcinis, their soaking liquid, sliced mushrooms, beef broth and season with salt and pepper. Bring to a boil, reduce heat to medium and continue simmering until barley is soft, about 20-25 minutes. Ladle soup into bowls, garnish with parsley and serve.
The mushroom-barley soup can be refrigerated for up to 4 days.