Barley Soup with Mushrooms

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Why you'll love this recipe

• Barley soup with mushrooms is loaded with flavor even though it relies on simple pantry staples and grocery items that you probably have in the house. The first time I made this soup, I was low on dinner supplies. So I went back to the basics - looking for soup stock, grains, and the triumvirate of carrots, celery, and onions. I grabbed some barley out of my rice and grains drawer and saw a recipe on the package that provided inspiration.
• This mushroom barley soup recipe is so flexible. For example, use fresh and dried mushrooms but either one on its own still delivers a delicious result. I've even made this without the mushrooms at all and it was still yummy.
• Based on what soup stock you use, this soup can be vegan. On the other hand, add in the beef flanken ribs for another layer of flavor and you'll have a meaty, hearty flavor buster of a soup. Again - I've done both with equal success.
• If you observe Jewish holidays, this soup is great for Tu B'shevat! Barley is one of the seven species (foods) that are symbolic of the holiday.

Ingredients you'll need

No fresh herbs? Use dried. This soup comes alive using what you have on hand.

• Barley: Grab a bag the next time you go to the store. I keep various grains around so when the soup bug hits me, I'm ready to go!
• Fresh mushrooms: Cremini are my first choice but standard white mushrooms work too.
• Dried porcini mushrooms: These are optional but add so much flavor! A bag of dried porcini mushrooms will last in your pantry for a long time. You don't need a lot to create big flavor. Use the soaking liquid (poured through a fine mesh sieve or cheesecloth to remove dirt) in your soup for an extra umami bomb of savory yumminess.
• Beef broth: Or use chicken stock or vegetable stock or even mushroom stock!
• Dry sherry: The sherry matches so beautifully with the mushrooms but if you don't have any dry sherry, try some dry white wine.
• Optional flanken ribs: My original version of this soup was meat free and I stand by that option. But my grandma used to make flanken rib soup for me. I love the flavor memory of the ribs with this mushroom barley soup. So if you are a meat eater, consider adding some. Flanken ribs are cut the way Korean short ribs are -- across the bone. You can also buy a couple of regular short ribs -- cut in between the bone.

Let's make this barley soup step-by-step!

(Printable recipe card is at the end of the post with ingredients, measurements and step-by-step instructions. This section includes more and larger pictures and high level explanations of the process.)

1. If using the flanken ribs, start by searing them in the soup pot on each side, then remove to a plate, leaving the fat in the pot.

2. Saute the carrots, celery and onion in the olive oil on medium heat until the onion is soft and translucent and just starting to take on color – about 5 minutes.

3. Add salt and pepper and deglaze the pan with the sherry or white wine (in non-technical terms - deglazing means to pour the liquid in the hot pan, listen to the sizzle, and mix it around to release any yummy flavors sticking to the bottom of the pan). If using the flanken ribs, add them back into the soup pot.

4. Drain the porcini, saving the liquid. Dice the porcini, add them and fresh mushrooms to pot plus the garlic and sauté until the fresh mushrooms give off their liquid and start to show some color – another 3 - 5 minutes.

5. Add stock, mushroom soaking liquid and barley. Stir and bring up to a boil. Reduce the temperature to low and let it simmer covered until the barley is cooked and the carrots and celery are soft.

6. Lift the lid frequently to give it a stir and make sure it is not boiling. Keep it at low boil - almost simmering. As you taste for seasoning, squeeze in the meyer lemon juice for some brightness and tang.

7. If you are adding in any pre-cooked meat, do so at the end just to warm it up. Or check the flanken that's cooking in the soup and see if it is tender. If so, remove and take the meat off the bones, chop it up and return it to the soup. Or if refrigerating, you can just add the meat into the containers you are storing the soup in.

8. To serve the barley soup, ladle into bowls. If you have any fresh herbs around - thyme or parsley or chives - sprinkle on top, or add a splash of olive oil and/or another squeeze of lemon.

Expert Tips

1. My first pot of this soup was thick, creamy and risotto-like, aptly described by my daughter. If this happens to you, either embrace it as we did or add more stock! The barley definitely drinks up the liquid as it cooks, which is how I ended up with the velvety risotto-like texture. 
2. Taste frequently for flavor when making this soup (or any soup). The recipe below is just a starting point - taste often and let your senses guide your additions. Have no fear - too much salt or spice - add water or stock. Too brothy? Let it reduce down a bit. Soup is a very forgiving dish to prepare.
3. Dried porcini mushrooms will throw off some dirt in their soaking liquid but that liquid is full of flavor. So strain those mushrooms and then strain the strained liquid through cheesecloth or a very fine mesh strainer. It's worth it for the flavor that soaking liquid has!
4. Other add-ins: leftover chicken, other cuts of beef, even sausage or pancetta sauteed and added in would be nice. Also - other vegetables such as parsnip or zucchini - almost anything you want to use from your vegetable bin could become an ingredient in this soup.

Recipe FAQs

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