Skip to Content

Very Easy Mushroom Barley Soup

Very Easy Mushroom Barley Soup

Image credit to: Beth Harris


  • 1/2 ounce dried porcini soaked in 1 cup hot water
  • 1/4 cup olive oil
  • 1 - 1 1/2 cups chopped onion
  • 1 cup diced carrots
  • 1 cup chopped celery
  • 1 Tbsp tomato paste
  • 2 Tbsp soy sauce
  • 1 pound sliced fresh mushrooms
  • 8 cups chicken or vegetable broth
  • 1 1/2 cups barley (purple barley makes the soup a deep rich color)
  • salt and pepper to taste
  • dill


Allow dried mushrooms to soak for 30-60 minutes. Strain mushrooms, reserving liquid and finely chop porcini.

Heat oil in a large soup pot over medium heat. Add onion, carrots, celery and garlic; cook and stir until onions are tender and transparent. Add tomato paste and saute until dark brick red, add soy sauce scraping up any browned bits. Add fresh and dried mushrooms and stir all together. Add mushroom soaking liquid and 8 cups stock.

Bring to boil, add barley and allow to simmer until barley is just tender, about 45 minutes, adding more liquid as necessary.

Season with salt and pepper before serving. Garnish with dill.

The Jewish American Kitchen

Shop Ingredients