Mushroom Barley Soup

The first snowfall had just started when I decided this mushroom barley soup was the only thing that would make the day right. Something about the earthy smell of dried shiitakes soaking makes the whole kitchen feel like a hug. My grandmother would have approved of the hearty, filling nature of this soup.

I made a giant batch for a sick friend last winter and she texted me three days later asking for the recipe because her family kept requesting it. The way the barley plumps up and makes the broth almost creamy is pure magic.

Ingredients

• Dried shiitake mushrooms: These are the flavor foundation, so do not skip them or use water instead of the soaking liquid
• Fresh white mushrooms: Slice them thick so they do not disappear during the long simmer time
• Pearl barley: Rinse it well to remove any dust or debris before adding to the pot
• Olive oil: Use a good quality one since the sautéed vegetables build the base flavor
• Onion, carrots, celery: Dice them uniformly so they cook evenly and create that classic mirepoix foundation
• Garlic: Add it only after the vegetables soften to prevent burning and bitterness
• Vegetable broth: Low sodium is best here so you can control the seasoning
• Bay leaves, thyme, parsley: These herbs work together to give that classic deli flavor profile
• Salt and pepper: Season at the end since the broth reduces and concentrates
• Fresh parsley: This bright garnish makes a huge difference in the final presentation

Instructions

Prepare the dried mushrooms:

Place the dried shiitakes in a heatproof bowl and pour boiling water over them, then let them soak for twenty minutes while you prep everything else

Strain and slice the rehydrated mushrooms:

Drain them but save that precious soaking liquid, then strain it through a fine sieve to catch any grit, and slice the mushrooms into nice pieces

Sauté the aromatics:

Heat the olive oil in your soup pot over medium heat, then add the onion, carrots, and celery and cook until they soften and smell wonderful

Add the garlic:

Stir in the minced garlic and let it cook for just one minute until it becomes fragrant

Cook the fresh mushrooms:

Add both the fresh white mushrooms and the rehydrated shiitakes, cooking until they start releasing their juices and the kitchen smells incredible

Add the liquids and barley:

Pour in the mushroom soaking liquid, vegetable broth, barley, bay leaves, thyme, parsley, salt, and pepper

Simmer until tender:

Bring everything to a boil, then reduce the heat to low, cover, and let it simmer for fifty to sixty minutes until the barley is perfectly tender

Finish and serve:

Remove the bay leaves, taste and adjust the seasoning, then ladle into bowls and sprinkle with fresh parsley if you want it to look pretty

Save

My neighbor came over unexpectedly while this was simmering once, and she stood in my kitchen just breathing it in for five minutes before asking what I was making.

Making It Heartier

Adding diced potatoes or parsnips with the vegetables transforms this from a simple soup into a complete meal in a bowl. I discovered this during a particularly brutal winter when I needed something more substantial.

The Perfect Deli Experience

Serving this alongside thick slices of warm rye bread creates that classic deli combination that makes everything feel more comforting. The bread is perfect for sopping up every last drop of broth.

Storage and Make Ahead Tips

This soup actually tastes better the next day as the flavors continue to develop and the barley absorbs more of the broth.

• Store in airtight containers for up to five days in the refrigerator
• Freeze for up to three months but leave some headspace as liquids expand
• Always add extra liquid when reheating since the barley continues absorbing

Save

There is something deeply satisfying about ladling this into bowls on a cold day and watching everyone lean in over their steaming spoons.

Recipe FAQs

→ Can I make this soup ahead of time?

Absolutely. This soup actually develops deeper flavor when made a day ahead. Store in the refrigerator for up to 4 days, knowing it will thicken considerably—add more broth when reheating to reach desired consistency.

→ Is barley gluten-free?

Traditional pearl barley contains gluten. For a gluten-free version, substitute with quinoa, brown rice, or wild rice, adjusting cooking time as needed. These alternatives provide similar texture and heartiness.

→ Why use both dried and fresh mushrooms?

Dried shiitakes add concentrated umami depth and rich flavor, while fresh mushrooms contribute texture and meaty bite. Together they create a more complex, satisfying bowl than either alone.

→ Can I freeze this soup?

Yes, freeze for up to 3 months in airtight containers. Note that barley continues softening in the freezer, so texture will be more porridge-like upon thawing. Reheat gently with extra broth.

→ What makes this deli-style?

The combination of pearl barley, dried mushrooms, and classic mirepoix base mirrors traditional Jewish deli soups. It's thick, hearty, and meant to be served with crusty rye bread for the complete experience.

→ How do I prevent the soup from getting too thick?

Barley naturally absorbs liquid as it cooks and continues thickening off the heat. Keep extra broth or water on hand. If planning to refrigerate or freeze, intentionally make it thinner initially.