📝 About This Recipe
This soul-warming classic is a masterclass in texture and deep, earthy flavors, drawing inspiration from Eastern European traditions where forest foraging is a way of life. We use a trio of mushrooms—cremini, shiitake, and dried porcini—to create a complex 'umami' base that rivals any meat-based broth. The pearled barley acts as the heart of the dish, absorbing the aromatic stock until each grain is plump, chewy, and incredibly satisfying.
🥗 Ingredients
The Mushroom Base
- 0.5 ounce Dried Porcini Mushrooms (rinsed to remove grit)
- 1 pound Cremini (Baby Bella) Mushrooms (cleaned and sliced 1/4 inch thick)
- 4 ounces Shiitake Mushrooms (stems removed, caps sliced)
- 1 cup Boiling Water (for soaking the dried porcini)
Aromatics and Grains
- 3 tablespoons Unsalted Butter (can substitute with olive oil for vegan)
- 1 large Yellow Onion (finely diced)
- 2 medium Carrots (peeled and cut into small rounds)
- 2 pieces Celery Stalks (finely sliced)
- 4 pieces Garlic Cloves (minced)
- 3/4 cup Pearled Barley (rinsed thoroughly)
Liquid and Herbs
- 6 cups Vegetable or Beef Stock (low sodium preferred)
- 1/4 cup Dry Sherry or White Wine (adds essential acidity and depth)
- 1 tablespoon Fresh Thyme (leaves stripped from stems)
- 2 pieces Bay Leaf (dried)
- 1 tablespoon Soy Sauce (the secret ingredient for color and depth)
- to taste Kosher Salt and Black Pepper (freshly cracked pepper is best)
- 1/4 cup Fresh Parsley (chopped, for garnish)
👨🍳 Instructions
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1
Place the dried porcini mushrooms in a small heat-proof bowl and cover with 1 cup of boiling water. Let them steep for at least 20 minutes until softened.
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2
While the porcini soak, melt the butter in a large heavy-bottomed pot or Dutch oven over medium-high heat.
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3
Add the sliced cremini and shiitake mushrooms to the pot. Sauté them undisturbed for 4-5 minutes to develop a deep golden brown crust, then stir and cook for another 5 minutes until they have released their moisture and shrunk significantly.
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4
Lower the heat to medium. Add the diced onion, carrots, and celery. Cook for 6-8 minutes until the onions are translucent and the vegetables have softened slightly.
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5
Stir in the minced garlic and fresh thyme. Cook for just 1 minute until fragrant, being careful not to burn the garlic.
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6
Remove the porcini mushrooms from their soaking liquid, chop them finely, and add them to the pot. Carefully pour in the soaking liquid through a fine-mesh sieve to catch any grit, leaving the last tablespoon of liquid behind.
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7
Deglaze the pot by pouring in the dry sherry. Use a wooden spoon to scrape up all the flavorful brown bits (fond) from the bottom of the pot.
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8
Add the rinsed barley, vegetable stock, bay leaves, and soy sauce. Bring the mixture to a rolling boil.
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9
Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer gently. Cook for 40-45 minutes, or until the barley is tender but still has a slight 'al dente' chew.
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10
Taste the soup. Season with kosher salt and a generous amount of freshly cracked black pepper. The soy sauce provides salt, so taste before adding more.
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11
Remove the bay leaves and discard. If the soup is too thick (barley continues to absorb liquid), add an extra splash of stock or water to reach your desired consistency.
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12
Ladle the hot soup into deep bowls and garnish generously with fresh chopped parsley.
💡 Chef's Tips
Don't rush the mushroom browning; that deep color is where the 'meatiness' of the soup comes from. Always strain your porcini soaking liquid through a coffee filter or fine sieve, as dried mushrooms often contain hidden sand. If you prefer a thicker, creamier soup, blend one cup of the finished soup and stir it back into the pot. Barley swells significantly as it sits; if eating leftovers the next day, you will likely need to add a bit of broth to loosen it up. For a vegan version, use olive oil instead of butter and ensure your stock is strictly vegetable-based.
🍽️ Serving Suggestions
Serve with a thick slice of toasted sourdough bread slathered in salted butter. A dollop of sour cream or Greek yogurt stirred in at the table adds a lovely tangy richness. Pairs beautifully with a crisp, earthy glass of Pinot Noir or a dry Amber Ale. Serve alongside a simple arugula salad with a lemon vinaigrette to cut through the savory depth. For an extra touch of luxury, drizzle a few drops of truffle oil over each bowl just before serving.