Mushroom Barley Soup

By Ravenseyes on February 21, 2008

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    1. 16 ounces button mushrooms
    2. 4 ounces shiitake mushrooms ( dried)
    3. 4 ounces cremini mushrooms ( dried)
    4. 4 ounces porcini mushrooms ( dried)
    5. 2 cups boiling water
    6. 1 sprig thyme ( fresh)
    7. 1 bay leaf
    8. 1 cup barley
    9. 8 cups vegetable stock ( beef stock may be used also)
    10. 1 cup red wine
    11. 1/4 cup carrot ( finely diced)
    12. 1/4 cup celery ( finely diced)
    13. 1 tablespoon garlic ( minced)
    14. 3/4 cup onion ( finely diced)


  1. Chunk chop your fresh button mushrooms.
  2. In a food processor place your dried mushrooms and pulse until you acquire a small chop look - make sure to sweep up all the powder that has come up the sides of the processor - place in a bowl cover with 2 cups boiling water allow 30 minutes for mushrooms to absorb water. Cover bowl with plastic wrap and place a small plate on top to push down the mushrooms.
  3. In a medium pot add 1 tbsp extra virgin olive oil - come to medium high heat - add onions, garlic, celery, carrot and sweat for 5 to 10 minutes add button mushrooms and brown slightly.
  4. Add your soaking mushrooms, water and all. Add barley cover with vegetable stock, add bay leaf and thyme. Cover and cook over low heat for 1 hours Check for fluid levels - if it appears you need more fluids add a cup of water. Season with salt and pepper to your taste (I use kosher salt and 1 tsp fresh ground pepper).
  5. Stir occasionally and add wine cook for 10 minutes after adding wine. Serve with a nice side salad - thick slice of bread and a glass of the red wine -- Enjoy.