The Best Mushroom Barley Soup Recipe 

Thick and creamy mushroom barley soup goes well with crusty bread. This hearty Jewish deli soup is excellent!

– 1 ounce dried mushroom – 1 cup pearl barley, rinsed – salt and fresh cracked black pepper – 1 lb cremini mushroom – 4 Tbsp butter – 2 large shallots, minced, about a cup. – 1 cup finely sliced inner celery stalks (and leaves) – 1/4 cup dry sherry – 1/4 cup flour – 48 ounces chicken stock or vegetable broth – a sprig of fresh sage leave – 1 tsp Worcestershire sauce – 1 cup half and half or heavy cream (evaporated milk or cashew cream can also be used.) GARNISH – grated Parmesan cheese



Cover dried mushrooms with boiling water in a small bowl or container. Stir well and wait 30 minutes. Drain and coarsely cut mushrooms and keep aside. 

Step 1

Step 2

The soaking water is flavorful and can be added to the soup after sediment is removed. Straining the liquid through a coffee filter to catch fine debris is ideal.

Step 3

As the mushrooms soak, boil water with a teaspoon of salt. Carefully cook barley in boiling water for 20 minutes until tender but not mushy. Drain.

Step 4

Remove dirt from fresh mushrooms while barley cooks. Trim stem ends and slice half the mushrooms. Slice the other half thinly. Set aside.

Step 5

Butter, shallots, and celery in a large Dutch oven or soup pot for two minutes. To dry and brown fresh and dried mushrooms, sauté 10 minutes, stirring regularly.

Step 6

Sherry should bubble and evaporate in the pan for a minute or two. Sprinkle flour into the pot and boil briefly.

Step 7

Stir the chicken stock and fresh sage into the pan slowly. Stir frequently as the stock warms and thickens. 

Step 8

Salt and freshly cracked black pepper to taste. Add cream and barley to the pan. Combine everything. Let simmer slightly covered for few minutes to blend flavours.

Step 9

To make the flavours just right, give it a taste and then serve it with a sprinkle of freshly grated Parmesan cheese and more freshly cracked black pepper.

Also See

Healthy Three Sisters Soup