Recipes Soups Pasta Rice and Grain Soups Savory Barley Soup with Wild Mushrooms and Thyme

Savory Barley Soup with Wild Mushrooms and Thyme

Savory Barley Soup with Wild Mushrooms and Thyme is rated 5.0 out of 5 by 3.
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Prep Time: 25 minutes
Cook Time: 55 minutes
Servings: 4
Barley, an excellent source of minerals and fiber, deserves its renaissance in the modern kitchen. Thanks to a partial pureeing, this creamy soup supports meaty fall mushrooms. Add a Parmesan cheese rind to the broth as it simmers for a boost in flavor.

Ingredients:

  • 1/2 oz. dried porcini mushrooms 
  • 1/2 cup dry white wine 
  • 1 Tbs. olive oil 
  • 1/2 cup chopped shallots 
  • 2 garlic cloves, minced 
  • 8 oz. cremini mushrooms, chopped 
  • 1 tsp. minced fresh thyme or 1/2 tsp. dried 
  • 1/4 tsp. salt, plus more, to taste 
  • 1/4 tsp. freshly ground pepper, plus more, to taste  
  • 3 cups chicken broth 
  • 3/4 cup pearl barley 
  • 1 Tbs. tomato paste 
  • 3 cups water 
  • 2 tsp. fresh lemon juice 

Directions:

Rinse the porcini well to remove any dirt or grit. In a small saucepan over medium-high heat, bring the wine to a simmer. Remove from the heat and add the porcini. Let stand for 15 minutes, then drain the porcini over a bowl, reserving the liquid, and finely chop.

In a large, heavy pot over medium-high heat, warm the olive oil. Add the shallots and garlic and sauté until the shallots are wilted, 3 to 5 minutes. Add the cremini, thyme, the 1/4 tsp. salt and the 1/4 tsp. pepper. Cook until the cremini release their liquid and begin to brown, 4 to 5 minutes. Add the reserved mushroom soaking liquid and bring to a boil, stirring to scrape up the browned bits from the pan bottom.

Add the broth, barley, tomato paste, water and the chopped porcini to the pot. Cover and simmer until the barley is tender to the bite, 45 to 50 minutes. Remove from the heat and let cool slightly.

Puree about 1 cup of the soup in a blender. Return the soup to the pot, heat until just hot and stir in the lemon juice. Season with salt and pepper. Ladle the soup into warmed bowls and serve immediately. Serves 4.

Adapted from Williams-Sonoma Soup of the Day, by Kate McMillan (Weldon Owen, 2011).

Rated 5 out of 5 by from A lovely, earthy soup This turned our perfectly - so delicious! Make sure you don't chop the cremini's too small as it's nice to have some larger chunks in there. This is the first soup I've tried from W-S and will definitely try more!
Date published: 2015-11-08
Rated 5 out of 5 by from Great Mushroom Flavor Easy to prepare and fantastic mushroom flavor. I used 2/3 chicken broth and 1/3 beef broth and I think it could have stood more beef broth. However, I think that it would be fine with veggie broth too, making it fully vegan. I did not have the parmesan rind and I bet that would have been incredible, but I served it with some sharp provolone that I have leftover from another recipe and it was a nice addition.
Date published: 2013-03-09
Rated 5 out of 5 by from Hearty and Healthy This was delicious, easy to prepare, and quite healthy. I doubled the recipe to have some to freeze. Don't skip of the fresh squeeze of lemon, it really adds an extra zip. Fabulous!
Date published: 2013-01-10
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