Mushroom Barley Soup
| November 13, 2024When I created this recipe, I knew I wanted it to include a variety of mushrooms, including some interesting ones, and just enough barley to thicken the soup and make it stew-like, but not more.
So off to the shuk I went. I went to a specific store that I know sells many kinds of mushrooms. The owner told me to use shimeji mushrooms for optimum flavor. Shimeji mushrooms have a savory, nutty flavor and are slightly sweet and buttery. The result: a soup with complex, earthy, umami flavor, full of fiber and nutrients that was relished by all!
Serves 10
- 2 Tbsp olive oil
- 1 large onion, diced
- 2 stalks celery, sliced
- 2 carrots, peeled and diced
- 1 8-oz (225 g) basket button mushrooms, sliced medium thick (not too thin)
- 1 8-oz (225 g) basket baby bella mushrooms, sliced medium thick
- 1 5-oz (140-g) bag white shimeji mushrooms (also known as beech), rinsed well (see note)
- 2 cloves garlic, finely chopped
- 1 bay leaf
- ⅔ cup pearl barley
- 7 cups water
- 1 tsp kosher salt, or to taste
- black pepper, to taste
- 2 tsp soy sauce
- 2 tsp balsamic vinegar
- 1½ tsp fish-free Worcestershire sauce
- ⅔ cup spinach or swiss chard leaves, cut chiffonade (thin ribbons)
- ¼ cup fresh parsley, finely chopped
Heat the olive oil over medium heat in a 7-quart pot. Add the onion, celery, and carrots and sauté for 10 minutes, stirring occasionally. Add the mushrooms and garlic and continue cooking for another 10 minutes over medium-high heat, stirring occasionally.
Add the bay leaf and barley and cook for another 3 minutes. Add the water and bring to a boil; lower heat and add the salt, pepper, soy sauce, vinegar, and Worcestershire sauce. Cook for 1 hour, or until everything is tender.
Remove from heat. Add the spinach or swiss chard leaves and parsley and let steep for 5 minutes. Taste and adjust seasoning if necessary. Remove bay leaf before serving. This soup can be frozen.
Note: To use shimeji mushrooms, cut the cluster from the base and separate the stems. Add to soup whole. Brown shimeji mushrooms have a richer, more robust flavor.
Tip: If fresh parsley isn’t available, add two cubes frozen parsley. It’s not the same, but it’s close!
Oops! We could not locate your form.