I was on a college road trip when I had my first taste of Mushroom Barley Soup. My friends and I stopped at a roadside deli—I wish I could remember the name of the place. What I do remember is that piping hot bowl of delicious soup. It was love at first bite.
You can find this soup on most Jewish deli menus. The dish has roots in the Ashkenazi Jewish communities of Eastern Europe. Mushrooms were popular in these cold-weather countries because they could be harvested, dried, and stored for later use. In my friend Etti Hadar’s family memoir, her Polish uncle Dov Levin talks about how his mother used to string up rows of mushrooms with a thread and needle in the attic. They would hang the mushrooms near the chimney; the heat of the stove would dry them out faster that way.
Barley was also plentiful and easy to grow in the Eastern European climate, making it a common addition to hearty winter dishes like soup and cholent. Barley’s history goes back even further; in fact, it is arguably the world’s first and most ancient cultivated grain. It is also one of the Seven Species mentioned in the Bible.
Ever since that fateful college road trip, I’ve worked on creating my own soup recipe to achieve what I consider the perfect balance of mushroom barley flavor. I’ve stuck to simple, natural ingredients. Inspired by Uncle Dov’s memoir, I added dried mushrooms with their soaking liquid to the broth, along with fresh mushrooms seared golden brown. The combination adds complex flavor to an otherwise simple soup. A long, slow simmer reduces the broth, making the soup thick and rich.
This robust, filling soup makes a hearty lunch or dinner on a chilly autumn day. Despite being “comfort food,” it is surprisingly healthy. Barley is rich in dietary fiber and selenium. The grain also contains beta glucan, a complex sugar that can help to lower cholesterol. Enjoy!
Recommended Products:
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate I earn from qualifying purchases.
Mushroom Barley Soup
Ingredients
- 3 quarts chicken or mushroom stock (low sodium okay)
- 1 1/4 cups pearl barley
- 2 bay leaves
- 6 dried shitake mushrooms
- 1/4 cup extra virgin olive oil, divided
- 1 large onion, chopped
- 1 cup chopped celery, including leaves
- 1 cup peeled and chopped carrots
- 2 cloves crushed garlic
- 1 pound white mushrooms, scrubbed and sliced
- Salt and pepper
NOTES
Instructions
- Pour chicken or mushroom stock into a large stockpot and bring to a boil. Stir in the barley, add the bay leaves, then reduce heat and simmer uncovered. Set your timer for 2:15 (2 hours 15 minutes) starting now.
- While the soup simmers, place dried mushrooms in a separate small saucepan. Add 3 cups of water to the saucepan and bring to a boil over high heat. As soon as the water boils, remove saucepan from heat and let the mushrooms soak for 20 minutes.
- Drain the mushroom water by straining it through a coffee filter (use a mesh strainer or colander to hold the filter). Reserve the mushroom water.
- Chop the soaked, softened mushrooms into small pieces and reserve.
- Heat 2 tbsp olive oil in a large skillet over medium high heat. Add the onion to the skillet and sauté till softened.
- Add the celery and carrots and sauté for 5 more minutes till everything is browning and starting to caramelize.
- Add the soaked chopped dried mushroom pieces and crushed garlic, sauté for 2 more minutes. Your kitchen should smell really good right about now!
- Scrape up any brown bits from the bottom of the skillet. Pour the strained mushroom broth into the skillet, bring to a boil, stir. Cook for 2 more minutes till mixture is hot and bubbly. Add the contents of the skillet to the simmering stockpot with the broth and barley.
- Without rinsing the skillet, heat 1 tbsp of olive oil over medium high heat, tilting to coat the bottom of the pan. Spread half of the sliced white mushrooms in a single layer at the bottom of the skillet. Sprinkle them with salt and pepper and turn heat to high. Let the mushrooms sear without stirring.
- After 2 minutes, stir the mushrooms continuously for another 1-2 minutes until they are seared golden brown and shrink to about half their size.
- Pour the seared mushrooms into the soup pot. Heat the last 1 tbsp olive oil in the skillet and repeat the process for the remaining mushrooms. Add the rest of the seared mushrooms to the soup pot, stir to blend all ingredients.
- Reduce heat to a low simmer. Let the soup cook uncovered until your timer goes off (2 hours 15 minutes total cooking time), or until the barley is completely tender and the soup is nicely thickened. Add water during the simmer if the soup becomes overly thick. At the end of cooking, season with salt and pepper to taste. Serve hot.
Nutrition
tried this recipe?
Let us know in the comments!
Other Great Recipe Ideas
In Erika’s Kitchen: Winter Greens Soup with Mushrooms
The Pioneer Woman: French Onion Soup Stuffed Mushrooms
Simply Recipes: Mushroom Risotto
Kalyn’s Kitchen: Chicken Barley Soup
Weelicious: Barley, Chicken and Broccoli Salad
Steven says
I’m planning on making this soon and I have a question about the barley. The recipe says to cook it for 2:15, but the cooking directions for the pearled barley I bought says to cook for 45 minutes. I don’t want to wind up with mush. What’s your thinking?
Tori Avey says
You won’t end up with mush, you’ll end up with soup. 🙂 Read through the comments if you’re unsure, lots of people have had a great experience with this recipe.
Sarah B says
So tasty! I used quick cooking barley and added at the end, a combo of veg & chicken broth, and the baby Bella mushrooms I had on hand for the sauteed buttons, but otherwise followed as is. This one is a repeater!
Wendy Huffman says
I’d like to roast the mushrooms instead of sautéing them. Do you see any problem with this?
Tori Avey says
No problem. 🙂
Michelle says
I’ve made this soup twice now and it’s absolutely DELICIOUS!! I’m from the west coast and also have a
favorite deli that makes mushroom barley and hands down this soup is just as good if not better!! It’s
everything you want from a mushroom barley soup–thick and rich and velvety smooth with probably a lot less fat than the deli! Thank you, Tori, for the delicious recipe and for the history behind the soup.
Don Swanton says
There is one more thing you can do to intensify the taste. Add a glut of A1 sauce. This sauce was invented to add some nastiness (umami) to meat, and it’s principal ingredient is mushrooms. Give it a try.
Bella Rappaport says
Outstanding recipe. We try to eat vegetarian as often as possible, so I use organic mushroom broth. The dried mushrooms combined with seared mushrooms in the soup give the recipe an earthy depth and meaty texture. We love it.
Laurie Russell says
I just had my second helping, it was lip-smacking good. Thank-you! I didnt have pearl barley, I used the regular and reduced cooking time. I also added a heaping teaspoon of tomato paste. It adds a certain sweetness.
I love your idea of pre-cooking the mushrooms to get that lovely carmelized edge. Lately I have been tossing mushrooms in my iron skillet, preheated on high. I toss them in dry. The moisture cooks out of them and they also get that lovely ‘edge’ and concentrated flavor without the work and oil. I did it in two batches then I deglazed the pan, as someone else suggested.
Simply divine. Thanks again. BTW, you are my go-to site for vegan recipes.
Tori Avey says
That is great to hear Laurie! I’ve been working hard to expand my vegan offerings here, glad it’s proving useful for you. 🙂
Traci says
I make soup twice a week, and this season have been searching for new recipes on bloggers sites. I tend to go to the big name chefs and this season have found lots of great new sites such as Tori’s. This recipe is so delicious that I wanted to review it for the public. I made it just as the recipe is written. I froze about half the batch in quart size zip bags to have on a few weeks. Give it a try and you won’t be disappointed.
Jillian says
So yummy, definitely hit the mark of the so cal deli taste I was looking for. I used Pacific mushroom broth and the only mushrooms I had were baby criminis! Super easy, wonderfully rich & thick and delicious! My first Tori recipe, I’ll be trying more! Thanks you!
Bennett says
I’d love to make this recipe but it’s a lot for one person. Does it freeze well?
Tori Avey says
It should freeze very well!
Don Dowell says
This recipe looks lovely and perfect for this time of year, but I’m going to hold out for a couple of weeks so I can make it with fresh chanterelles. They grow like weeds here and they’re just about to start coming up.
Naomi says
I found dried shiitake mushrooms but they are probably only an inch in diameter. I understand the sizes can vary and am wondering should I still use six? Or do I need more? Thank you!
Tori Avey says
Six should be plenty. 🙂
Judith says
This soup is phenomenal! Even my husband, who does not usually like soup, couldn’t get over how delicious it is. Thank you!
Dennis J McDonough says
Used a chicken broth that i got in our local vietnamese grocery store, they use it in their Pho, it was outstanding. Couldn’t find pearl barley in our local not so great grocery store, so I used regular barley and reduced the cooking time to 1:30. What a wonderful recipe. Wouldn’t change a thing.
Lorrie says
Hi Tori,
I can’t wait to make the mushroom barley soup on Saturday for a Sunday brunch of 8. I’d be more comfortable doubling the recipe to make sure I don’t run short and to allow for leftovers. If I double the recipe do I double all the ingredients? Thanks again for all of your delicious recipies!
Tori Avey says
Yes, double everything. Enjoy!
Donald Swanton says
I have made this soup (more or less) several times , and it reminds me of the mushroom barley soup in a long gone jewish delicatessen. It is delicious and one of the world’s great comfort foods. A couple of comments: first, nothing is exact. You use the ingredients you happen to have. Second: the searing of the mushroom s is a stroke of genious. Third: if you are interested in “why we eat what we eat”, check out Raymond Sokolov’s book of that name.
Bette says
everyone loved the soup. There were no dried mushrooms in my store so i used only fresh mushrooms. My grandchildren thought it was the best soup ever made in the world.
Susan says
I have made this Soup over and over again
I promise you this is SIMPLY THE BEST OF THE BEST. THANKYOU TORI MY FAMILY LOVES IT,?
Joanne Rocklin says
Cannot wait to make this tomorrow!
Mira Giovenazzo says
Hi Tori:
An added bonus: a 156 ml can of V-8 or tomato juice adds another interesting element to the soup.
Dianne Philpot says
Is it possible that the restaurant you had this soup at is Rein’s Deli, Vernon, CT? My family has stopped there dozens of times traveling from NH to NJ, and I order this soup every time. It’s great.
Tori Avey says
It was on the west coast, Dianne, so I’m afraid not. I agree, it is great soup!
Helen says
any deli in Manhattan will have just as good or better then Reins Deli. Reins is good for their rugelah. Everything else was average.
Tori, I made this soup several times, and some of your other recipes too. Always wonderful. Reminds me of my mom’s. She taught me how to cook in a very eastern european manner.
Sam says
Tory
Great taste but you can’t cook pearled barley for 2.15 hours and still have any texture. Love the shiitake in there!
JB says
Great tasting soup. I used trimmed chuck instead of short ribs. We also used criminis instead of buttons. I may add more barley in the future just because I like barley a lot.
Marie Bluebond says
I’m a little confused. I read that you substituted trimmed chuck for short ribs, yet, I don’t see any mention of meat in the recipe. I’m preparing to make it this weekend and want to make sure I’m not missing anything.
Tori Avey says
Marie, I think he made a different version that is posted on the site, but commented on this post. There is also a meat version here: https://toriavey.com/toris-kitchen/mushroom-barley-soup-with-flanken/ Both are great!