What really gives this soup a rich and earthy flavor are the dried porcini mushrooms, combined with fresh cremini and shitaki mushrooms (I didn’t use Portobello’s). The barley gives some great texture and more “heft” to the soup, which is very filling and satisfying. I shaved off 30 minutes of cooking time, by using my pressure cooker for the barley (only 20 minutes in the P/C).
Like so many other folks, I overdosed on sugar during the holidays. Making three flavors of homemade caramels, and being surrounded by boxes of See’s chocolates and cookies, at my office, made my pancreas work overtime. By the time I packed up our Christmas decorations, I was craving vegetables.
I had a package of cremini mushrooms, and I was trying to decide on what to make with them. I was looking for a healthier way of using them, other than on top of a cheese laden pizza…
A year ago, I won a copy of America’s Test Kitchen Healthy Family Cookbook, signed by Christopher Kimball. If you look at my recipe index, you will see that I have made any of their recipes (including Cook’s Illustrated and Cook’s Country). I decided to revisit the recipes in this book, and the Mushroom-Barley Soup sounded perfect, given that we were in the middle of a California “cold snap” (which is nothing compared to those of you who live in the Chicago area).
The key ingredient that makes this soup so flavorful are the dried porcini mushrooms. This might be an elusive ingredient to find, and it can cost up to $80.00 a pound! I was able to buy a 2 ounce bag for just under $10.00. I didn’t take my usual step-by-step photos because winter deprives me of natural lighting during the dinner hour. I think anyone can make this recipe, by just following the recipe. This recipe includes cremini and Portobello mushrooms. I decided to substitute the Portobello mushrooms for shiitakes– which is one of the few mushrooms that my husband really likes. I think it’s fine to interchange what mushrooms you prefer, but don’t skip using the porcini mushrooms!
The soup is pretty straightforward to make. Cooking time is about 50 minutes, because barley can take that long to cook. I decided to shave off 30 minutes of the cooking time, by using my pressure cooker to prepare the barley– which took a total of 20 minutes. While the barley was cooking, I prepped the onion, carrots and mushrooms.
I was very pleased with the outcome of this soup recipe, as was my son. My husband ate it, but he just doesn’t get all that excited about mushroom soup. More for us! The pearl barley adds a nice texture, and I love the nuttiness of this grain. To make this soup a true vegetarian dish, I see no reason why vegetable broth can’t be substituted for chicken broth– which I used.
TASTING NOTES: Adding a squeeze of fresh lemon juice gave a nice balance of acidity, IMHO. My absolutely favorite soup is Cream of Mushroom soup. The difference is that this soup is healthier because there isn’t any heavy cream in it. I would definitely make this soup again, and not feel one iota of guilt for having seconds– which is exactly what I did!
Healthy and Flavorful Mushroom Barley Soup
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 onion minced
- 1 pound cremini mushrooms brushed, cleaned, stemmed and quartered)
- 1 pound Portobello mushrooms I used Shiitaki mushrooms, instead
- 1 ounce dried porcini mushrooms rinsed and minced
- Salt and pepper to taste
- 2 carrots peeled and cut into 1/2-inch pieces (I chopped them in my food processor as a short cut)
- 2 garlic cloves minced
- 2 teaspoons minced fresh thyme or 1/2 teaspoon dried
- 6 cups low-sodium chicken broth
- 1 cup water
- 1/2 cup pearl barley
Instructions
- Heat the oil in a large Dutch oven, over medium high heat until shimmering. Add the onion and cook until softened, about 5 minutes.
- Sir in the cremini, shitaki (or Portobello) and porcini mushrooms and a pinch of salt. Cover and cook until the mushrooms are very wet, about 5 minutes.
- Uncover and continue to cook until the mushrooms are dry and browned, 5 to 10 minutes.
- Stir in the carrots, garlic, and thyme and cook until fragrant, about 30 seconds.
- Stir in the broth, water*, and barley bring to a simmer.
- Partially cover, reduce the heat to medium-low and cook until the barley is tender, about 50 minutes*.
- *In my pressure cooker, I added the water and pressure cooked the barley on HIGH for 20 minutes, then allowed a natural release– while I was preparing the soup. This shaved off 30 minutes of simmering time!
- Serve with salt & pepper, to taste, and serve.
Notes
Oh my, such a wonderful looking soup. Hearty and flavorful!
Beautiful and healthy soup Debbie. I tend to overlook barley and your soup has convinced me that I should give it a try again.
Sam
the soup looks delicious Debbie. I don't recall ever eating barley soup but yours makes me want to whip up a batch.
What a wonderful recipe for cold weather soup! Barley is a favorite soup grain for me and nothing else comes close to that 'nut-like' flavor. Barley is also an essential ingredient for a similar hearty soup like Scotch Broth, using lamb and some potato in place of the mushrooms. (Or use both!) The ingredients are few and simple, so I may try this on Friday. Since barley does take a while to cook, this is another ideal application for the PC. Thanks, Debby. -Craig
Just made this soup last night, and it was great. Made homemade chicken stock for it, and it added great depth of flavor. We are looking forward to eating the leftovers from the soup! Great with crusty bread.
I used porchini, portabello, and shitakes. I also used your tip to cook the pearl barley in the pressure cooker. I tossed the dried porchinis in there too, because I had forgotten to soak them.