Wild Mushroom and Barley Soup

READY IN: 1hr 30mins
Recipe by Mama's Kitchen (Hope)

Dried mushrooms and fresh veggies are simmered in a thyme and sherry flavored stock to create an easy and delicious soup fancy enough for company. NOTE: Sherry can be substituted as instructed here on Zaar or by using an equal amount of apple or orange juice to which a teaspoon of vanilla, orange or almond extract has been added. Recipe courtesy of Chef David Paquet, owner of Niagara Gourmet, St. Catharines, Ontario L2R 2B2 www.niagaragourmet.ca Posted for World Tour 2005, Canada

Top Review by Cyndy L

The onions carmelized easily while the dried mushrooms were soaking. The packages of dried mushrooms at my store were in 1 oz. packages and I only used 1 pack. My family liked the soup very much. The soup was terribly thick and even though I added an additional 12 oz of beef stock it was still thick. I may solve that problem by cooking the barley in water and then adding it to the soup. I did add some sliced baby bella mushrooms to the vegetables when I was sautéing them. I'm glad that I made this recipe and I'm sure that I will make it again.

Ingredients Nutrition


  1. Heat water to steaming and add mushrooms.
  2. Cover and let stand for at least 20 minutes until soft.
  3. Strain, reserve broth and chop mushrooms.
  4. Melt butter, add onion, reduce to low and cook, stirring often until caramelized (15 minutes).
  5. Add celery and carrots, cook 5 minutes.
  6. Add mushrooms, cook 2 minutes.
  7. Add Sherry and cook until almost evaporated.
  8. Stir in mushroom broth (reserved liquid from soaking), stock & barley.
  9. Simmer 30 minutes until almost tender.
  10. Stir in thyme, salt & pepper.
  11. Simmer 5 to 10 minutes until tender.
  12. For Vegetarian use the Vegetable stock.

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