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Mushroom Barley Soup

Mushroom Barley Soup

This is a great recipe for a traditional mushroom barley soup.The earthy taste of mushrooms simmered in stock with barley and vegetables is perfect served on a cold winter day. Using dried mushrooms and its soaking liquid brings a depth of flavor to the soup

  • Duration
  • Cook Time
  • Prep Time
  • 8 ServingsServings


  • 1 pack (1/4 oz.) dried mushrooms
  • 1 onion
  • 2 carrots
  • 2 celery
  • ¼ cup oil
  • 1 clove garlic
  • 3 sprigs thyme
  • ¾ cup barley
  • 4 cups mushrooms
  • 4 cups chicken or vegetable stock
  • 4 cups water
  • 1 cup mushroom stock (soaking liquid from the dried mushrooms)
  • Kale (optional)


Rinse dried mushrooms in water and soak dried mushrooms in boiling hot water for 15-20 minutes covered. Keep in mind that you will use the mushroom liquid in soup.

Heat large pot over medium heat.  Chop onion, celery and carrots into a small dice.  Pour oil in pot and place chopped vegetables in pot, sauté vegetables for three minutes.

Crush and chop garlic; add to pot.  Add thyme and 4 cups mushrooms and sauté for fifteen minutes; until the liquid from the mushrooms cooks out.  Add barley, dried mushrooms, mushroom stock, water and vegetable or chicken stock and bring to a boil (add kale).  Simmer for thirty minutes.

Serve with garlic bread (optional).

As seen in the JoyofKosher with Jamie Geller Magazine (Bitayavon Winter 2011) – Subscribe Now