Mushroom Barley Soup
There were many mushrooms to chop, and Merrill drew the short straw...
Amanda started the soup base by rendering some panceta, and then adding the onions, carrots, celery and shallot.
After the dried porcinis had reconstitued, we squeezed them dry and gave them a rough chop. Fun fact -- porcini mushrooms, when dried, have more protein than any other commonly consumed vegetable...
Initially, the mixture looked dry, but the mushrooms soon gave off liquid.
Briefly caramelizing tomato paste allowed the flavor to really develop. After, we added the sherry and soy, cooked it down, and added the stocks and the reserved porcini liquid.
The detritus... and the soup!
It took only 45 minutes for the barley to cook through, but the flavors really melded after an hour and a half.
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Author Notes: I always loved mushroom barley soup as a child but could never find a recipe to duplicate the flavors I remembered. As I grew more proficient as a cook, I began experimenting and found the flavors I remembered in this recipe I created. I hope you enjoy it! - Berna - Berna
Food52 Review: Layers of flavor, each more concentrated than the last, are the key to this mushroom soup. You begin by browning pancetta and over the course of about 20 minutes, and then you add aromatic vegetables, tomato paste, both fresh mushrooms and rehydrated porcinis, soy sauce and sherry. How can it not be great? The soup simmers for an hour to cook the barley and blend the flavors, and by the time you're done you have a soup whose brothiness belies an intense grid of flavors. - A&M - A&M
Serves 4 to 6
- 1 ounce dried porcini mushrooms soaked until soft in 1/2 cup hot water (reserve water after soaking)
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 carrots, chopped
- 1 stalk celery, chopped
- 1 shallot, chopped
- 2 cloves garlic, chopped
- 2 ounces pancetta, chopped
- 1 pound cremini mushrooms, chopped
- 1 tablespoon tomato paste
- 1 tablespoon soy sauce
- 1/4 cup dry sherry
- 1/2 cup pearl barley
- 4 cups chicken stock
- 2 cups beef stock
- 1 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/3 cup minced fresh parsley
- In a heavy stock pot add olive oil and saute pancetta until lightly browned.
- Add onions, carrots, celery and shallot and saute until soft (about 10 minutes).
- Add garlic and mushrooms and saute until mushrooms release some of their moisture.
- Remove the rehydrated porcini from the liquid (reserving liquid), chop, and then add to the vegetables in the pot along with the barley and mix to combine.
- Make a little space at the bottom of the pan and add the tomato paste, cooking for a minute or two to caramelize.
- Add the soy sauce and sherry and simmer vigorously until almost all of the liquid has evaporated. Then add the stocks and the reserved liquid from the mushrooms. Season with salt and pepper.
- Simmer soup, covered, for 1 to 1 1/2 hours, or until barley is soft. Add chopped parsley just before serving.
- Your Best Mushroom Soup Contest Finalist!
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5 months ago LeahK
So good. Made a vegetarian version, skipped the pancetta and used veg broth instead of chicken, still tasted rich and delicious. Will make this regularly!
5 months ago VeeCee
In the photo of the soup, why is the soup spoon on the
left of the bowl?
7 months ago dani
We had your lovely soup this evening. It is truly wonderful. Thanks for the recipe.
9 months ago Muse
Another wonderful soup recipe for me to try...OMG these ingredients seem SO heavenly together!
over 1 year ago BavarianCook
Update: the soup was excellent. Had it with a slice of a freshly baked loaf of multigrain bread and a glass of Pinot Gris. Will definitely make this again!
over 1 year ago BavarianCook
This is on my stove now and it smells fantastic. I noticed at the last minute that I did not quite have the full amount of pancetta, but then remembered my small container of cold bacon grease and used a spoonful of that to sauté the veggies in. I'm sure the soup will taste as wonderfully as it smells right now! Thanks for a lovely recipe.
over 1 year ago pamelalee
I think this is the best mushroom barley soup I've ever tasted! The only change I made was to substitute some stew meat, which I had in the freezer, for the pancetta. Next time I will try it with pancetta or bacon. Thank you for submitting this!
over 1 year ago jackieem
Made this yesterday. What a great recipe! Next time, some shitakes along with the others and bit more pancetta. But even as is, I was the envy of my colleagues at work today with their frozen dinners. Thanks for this!
over 1 year ago LobsterBrieAvocadoBreath
This is just sensational. I would double it, because it went so, so fast. I used baby carrots, instead of chopping. Yuuuuummy!
over 1 year ago charlotte au chocolat
Loved this recipe! I made a twist on it with farro, and without the porcini/pancetta.
You can view it here: http://charlotteauchocolat...
Thanks for the inspiration!
over 1 year ago Hark
This soup is amazing. In the fall in the midwest, it can be made with all seasonal, local ingredients. I love it!
about 2 years ago boulangere
Cynthia is a trusted source on Bread/Baking.
What a wonderful soup-maker you are.
over 2 years ago pat_dohaney
Oh my, this looks absolutely delightful. We are experiencing -26 weather and this would be oh so perfect to come home to.
over 2 years ago RayInBoston
I have been looking for a great mushroom barley soup recipe for a long time....and after making this on a cold winter night, I have found it!
almost 3 years ago pauljoseph
good recipe
almost 3 years ago cameronp
Just made this substituting dried morels for the fresh mushrooms, and vermouth for the sherry, also I had no beef broth. It's excellent, but I think the beef broth would really improve it.
about 3 years ago Muckle
Wonderful, flavorful, comfort food. I used leftover breakfast meats from a brunch (fried proscuito, canadian bacon and a bit of sausage) and white mushrooms instead of cremini, since that what I had on hand, but otherwise followed the recipe exactly. I served with crustry french bread with melted gruyere cheese. Will definitely make again!
over 3 years ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Berna, this is gorgous! We love beef and barley soup here, but have never used porcini. The sherry seems like a lovely touch, too. I am definitely making this next weekend!! Thank you so much for sharing this recipe!
over 3 years ago Stacey D
I can't wait to try this soup and hope the chef will make it for me!
over 3 years ago Stacey D
I can't wait to try this soup and hope the chef will make it for me!