Mushroom Barley Soup

Substitute vegetable broth for chicken to create a vegetarian soup.
Servings 9 cups
Prep Time


  • 1 ounce dried porcini mushrooms
  • 1 cup boiling water
  • 2 tbsp olive oil
  • 1 cup chopped leeks
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 tbsp Minced Garlic
  • 1 (3.5 ounce) package shiitake mushrooms, stems removed, sliced
  • 1 (6 ounce) package baby bella mushrooms, sliced
  • 7 cup 1/3 less sodium chicken broth, or vegetable broth
  • 3/4 cup quick-cooking barley
  • 1 bay leaf
  • 3/4 tsp Kosher Salt
  • 1/2 tsp Black Pepper
  • 2 tsp chopped fresh thyme
  • 2 tsp chopped fresh rosemary


  1. Place dried porcini mushrooms in small bowl; pour boiling water over mushrooms. Let stand 20 minutes; strian liquid through coffee filter and reserve. Meanwhile, in Dutch oven, heat oil over medium-high heat. Saute leeks, carrots, celery and garlic in oil until onions are translucent (about 3-5 minutes). Add rehydrated porcini, shiitake and baby bella mushrooms. Continue sauteing until mushrooms have softened (about 5 minutes). Add broth, reserved mushroom liquid, barley, bay leaf, salt and pepper. Bring to a boil; reduce heat and simmer for 20 minutes. Add thyme and rosemary and continue simmering for 5 minutes longer.
  2. Tip: Leftover soup may be refrigerated up to 2 days or frozen up to 1 month. Reheat soup in the microwave or in a saucepan over medium heat until soup reaches 165 F.