📝 About This Recipe
This soul-warming soup is a celebration of the earthy, nutty profile of pearl barley, a grain cherished for centuries for its satisfying chew and nutritional depth. By layering the umami-rich flavors of caramelized cremini and dried porcini mushrooms with a splash of dry sherry, we create a velvet-like broth that feels incredibly indulgent yet remains wholesome. It is the ultimate comfort food for a chilly evening, echoing the rustic traditions of Eastern European and farmhouse kitchens.
🥗 Ingredients
The Aromatics
- 3 tablespoons Unsalted Butter (or extra virgin olive oil for a vegan option)
- 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)
The Mushrooms & Grains
- 1 pound Cremini Mushrooms (cleaned and sliced 1/4 inch thick)
- 1/2 ounce Dried Porcini Mushrooms (rehydrated in 1 cup hot water, liquid reserved)
- 1 cup Pearl Barley (rinsed thoroughly)
The Liquid Gold
- 6 cups Vegetable or Beef Stock (low sodium preferred)
- 1/4 cup Dry Sherry (can substitute with dry white wine)
- 1 tablespoon Soy Sauce (for deep umami color and flavor)
- 3 sprigs Fresh Thyme (leaves removed and chopped)
- 1 piece Bay Leaf (dried)
Seasoning & Garnish
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/4 cup Fresh Parsley (finely chopped for garnish)
- 1 teaspoon Lemon Juice (to brighten the flavors at the end)
👨🍳 Instructions
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1
Begin by soaking the dried porcini mushrooms in 1 cup of boiling water for 20 minutes. Once soft, remove the mushrooms and chop them finely; strain the soaking liquid through a coffee filter or fine mesh sieve to remove grit and set aside.
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2
In a large heavy-bottomed Dutch oven, melt the butter over medium-high heat until foaming.
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3
Add the sliced cremini mushrooms in a single layer. Let them sit undisturbed for 3-4 minutes to develop a deep golden-brown crust before stirring. This caramelization is the key to a rich soup.
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4
Stir in the diced onions, carrots, and celery. Sauté for 6-8 minutes until the vegetables have softened and the onions are translucent.
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5
Add the minced garlic, chopped porcini, and fresh thyme. Cook for just 1 minute until the fragrance fills your kitchen.
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6
Pour in the dry sherry, using a wooden spoon to scrape up all the brown bits (fond) from the bottom of the pot. Let the alcohol reduce by half.
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7
Add the rinsed pearl barley to the pot and stir for 2 minutes to lightly toast the grains.
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8
Pour in the vegetable stock, the reserved porcini soaking liquid, soy sauce, and the bay leaf.
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9
Bring the mixture to a rolling boil, then immediately reduce the heat to low. Cover the pot with a tight-fitting lid.
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10
Simmer gently for 40-50 minutes. Check the barley at the 40-minute mark; it should be tender but still have a pleasant, slightly firm bite.
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11
Remove the bay leaf. If the soup has become too thick (barley absorbs a lot of liquid), add an extra cup of stock or water to reach your desired consistency.
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12
Stir in the lemon juice, salt, and black pepper. Taste and adjust seasoning as needed.
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13
Ladle into warm bowls and garnish generously with fresh parsley and an extra crack of black pepper.
💡 Chef's Tips
Do not skip the dried porcini; they provide a concentrated 'forest' flavor that fresh mushrooms can't match. Always rinse your barley under cold water until the water runs clear to remove excess starch and prevent the soup from becoming gummy. If reheating the next day, you will likely need to add more broth as the barley continues to absorb liquid as it sits. For a creamier finish, stir in 2 tablespoons of heavy cream or a dollop of sour cream just before serving. To make this vegan, simply swap the butter for olive oil and ensure your stock is strictly vegetable-based.
🍽️ Serving Suggestions
Serve with a thick slice of buttered sourdough or rye bread for dipping. Pairs beautifully with a crisp, dry white wine like a Pinot Grigio or a light-bodied red like Pinot Noir. A side salad of bitter greens with a lemon vinaigrette cuts through the richness of the earthy grains. Top with a dollop of crème fraîche and a sprinkle of fresh dill for an authentic Eastern European touch. Enjoy alongside a plate of roasted root vegetables for a complete autumnal feast.