Marian Burros’s Mother’s Mushroom Barley Soup
Updated March 18, 2025
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- ⅓cup dried mushrooms like porcini
- 2tablespoons oil
- 1medium onion, diced
- 1medium carrot, diced
- 2cloves garlic, minced
- ½pound white mushrooms, washed, trimmed and coarsely cut
- ½pound shiitake, cremini, portobello or other mushrooms, washed, trimmed and coarsely cut
- ½cup pearled barley
- 6cups no-salt-added beef broth or stock
- 3tablespoons dry sherry
- Salt and pepper to taste
- 1tablespoon wine vinegar
Nutritional analysis per serving (6 servings)
181 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 24 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 9 grams protein; 889 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cover dried mushrooms with 1 cup hot water, and set aside for 20 minutes. Drain, reserving liquid. Finely chop mushrooms.
- Step 2
Heat oil in heavy-bottomed deep pot. Sauté onions and carrots over medium heat until onions begin to color. Add garlic, and sauté for 30 seconds.
- Step 3
Add fresh mushrooms, and sauté for 5 minutes, until they begin to release liquid.
- Step 4
Raise heat and add barley; sauté until it begins to color. Add broth and sherry. Strain mushroom-soaking liquid and add to pot along with reconstituted mushrooms. Season with salt and pepper, and simmer for about 40 minutes, until barley is tender. Stir in vinegar; adjust seasonings and serve.
Private Notes
Comments
I like this recipe. I’ve added sweet sausage (cooked separately and chopped up) and it adds some good flavor and texture. I also add parsley at the end and sometimes add more beef broth.
I wish this had an alluring photo along with it so people won't overlook this simple but sensational recipe. Only subs I made had to do with what I had on hand. Chicken broth instead of beef broth, and I added a finely chopped pre-cooked sausage in an effort to clear the fridge. Otherwise, I toed the line until the very end, when I made a beurre manie' -- I like a brothy soup but because of the mushrooms I wanted it a bit of creaminess.
I made this tonight because it is 23 degrees outside! I did not use carrots because I am not a big fan of cooked carrots. I used only 2 cups of additional chicken stock because I wanted a stew not soup consistency. I used Maggi seasoning instead of soy sauce since I think Maggi mimics the aroma of the porcini. I think the big bay leaf really helped. Overall I liked this one. It was tasty and nourishing and with a slice of pumpkin bread was just right.
To this basic recipe, I added 2 chopped shallots in step 2; added 2 large splashes of white wine after the fresh mushrooms softened and boiled it off; added heal of parmesan, garlic powder, onion powder, dried thyme and Better Than Bouillon Vegetable Base to the liquid; and used a few splashes of Worcestershire sauce instead of soy sauce. I also used mixed dried mushrooms, because that's what I had on hand. I'll make it again!
I wish this had an alluring photo along with it so people won't overlook this simple but sensational recipe. Only subs I made had to do with what I had on hand. Chicken broth instead of beef broth, and I added a finely chopped pre-cooked sausage in an effort to clear the fridge. Otherwise, I toed the line until the very end, when I made a beurre manie' -- I like a brothy soup but because of the mushrooms I wanted it a bit of creaminess.
Needs more flavoring. My changes - 3 carrots, 2 celery stalks, 4 cloves garlic, 1/2 c. chopped parsley stems and leaves, 1 tsp. dried thyme, dry white wine instead of sherry. Simmered with pot covered. Added 3/4 lb. (that's what I had) fresh mushrooms 15 min. before soup was done because that's when I finished chopping them. Served with thin toasted rye bread. Excellent on a cold weeknight.