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Mushroom Barley Soup

Serves 8-10


  • 1/2 oz. dried porcini mushrooms
  • 2 tablespoons of vegetable oil
  • 2 tablesooons of butter
  • 1 yellow onion, finely chopped
  • 1 celery stalk, coarsely chopped
  • 1 carrot, coarsely chopped
  • 1 jalapena finely chopped
  • 1-1/2 tablespoons of tomato paste; best to squeeze from tube
  • 4 tablespoons soy sauce
  • 1/2 lb. fresh mushrooms, thinly sliced
  • 1-1/2 cups pearl barley which have been rinse under cold water
  • 2-1/2 quarts of beef or chicken broth
  • 1 bay leaf
  • Salt and pepper to taste
  • 4 tablespoons finely chopped parsely and lemon juice, for ganishment


Soak porcini in water for 20 or more minutes. Dried porcini mushrooms often contain some sandy debris which will settle to the bottom when decantered. Drain mushrooms with fine sieve but save the liquid.

Saute in the oil and butter the onions, finely chopped porcini, celery, carrots, jalapena and tomato paste. Combine the entire sauté with the chicken broth and bay leaf. Add soy sauce and gently boil for 50 to 60 minutes until the barley is tender. Can add about 1/3rd or more of the decantered porcini broth to adjust both favor and thickness.

Add Salt and pepper to taste and garnish with the parsley and several drops of lemon juice in individual bowls.

* From William-Sonoma "SOUPS", Page 39