Wild Mushroom and Barley Soup

5 from 3 votes

A rich and hearty soup that's full of umami flavor from dried and fresh mushrooms

Prep Time30

Cook Time1

Total Time1 30

Course: Soup

Cuisine: American

Servings:

Calories: 122kcal

⅓ cup mixed dried mushrooms (porcini, shitake, maitake, black trumpet or others)
1 tablespoon olive oil
8 ounces fresh Baby Bella (Crimini) mushrooms sliced
3 medium carrots sliced
2 stalks celery diced
1 medium onion diced
2 cloves garlic minced
8 cups mushroom, vegetable or chicken stock low sodium
½ cup dried barley
2 teaspoons dried thyme
sea salt
3 fresh sage leaves minced

Place all of the dried mushrooms in a bowl or large measuring cup and cover with about 1 cup of hot water. Let the mushrooms sit and soften for about 15 minutes.
Heat the oil in a stockpot over medium-high heat, and add the Baby Bella mushrooms, carrots, celery, onions, and garlic. Saute the vegetables for about 10 minutes, or until they start to wilt and turn lightly golden. Reduce the heat to medium-low.
When the dried mushrooms are softened, remove them from the liquid, reserving the mushroom liquid, and put the mushrooms in a colander. Rinse the mushrooms well to remove any sand or grit.
Mince the softened dried mushrooms and add them to the vegetables in the stockpot.
Drain the mushroom stock through a coffee filter or cheesecloth and add it to the stockpot. Add the additional chicken, vegetable, or mushroom stock as well.
Turn the heat to high, and bring the soup to a boil.
Add the barley, and let the soup return to a boil. Add the dried thyme, and salt to taste. Reduce the heat to low, cover the soup, and let it simmer for about an hour, or until the barley is tender.
Add the minced sage just before serving. Taste and adjust any seasonings.