Mushroom Barley Soup with Lentils
This hearty barley soup can be made with fresh cremini or oyster mushrooms, or a blend of fresh or dried wild or domestic mushrooms. If you are using dried mushrooms, rehydrate them with a bit of boiling water or hot stock. I like to use a blend of wild mushrooms that includes button mushrooms, oysters, and bolete or porcini. A little bit of porcini mushroom or mushroom powder goes a long way but adds a depth of flavor and aroma that evokes a stroll through a soft forest floor carpeted with fresh fungi.
Equipment
- 1 large soup pot or dutch oven
- cutting board & sharp knife
- measuring cup
Ingredients
- 2 quarts beef, chicken, or vegetable stock (divided) use mushroom or vegetable stock for vegetarian/vegan soup
- 1 quart boiling water
- 1 cup dried mushrooms (about 1 oz, or substitute 2 cups fresh sliced mushrooms)
- 2 tbsp butter or olive oil use olive oil for vegan soup
- 2 cups diced onion 2-3 small to medium or 1 large
- 2 cups diced celery 4 large stalks
- ½ cup diced carrot
- 3 large garlic cloves, chopped
- 1½ cup dry pearled barley
- ½ cup dried lentils black beluga or brown lentils
seasoning blend
- 1 tbsp soy sauce
- 2 tsp kosher salt or to taste
- 1 tsp dried thyme leaves
- ¾ tsp black pepper or to taste
- ½ tsp garlic powder
- ½ tsp dried marjoram leaves
Instructions
one: prep ingredients
- Trim the root end and tops of the onions, halve them, and peel them. Cut them into medium dice (1/2").
- Wash the carrot, trim the root and tip, peel, and cut into small to medium dice (1/4"-1/2").
- Wash any grit from the celery, trim, and cut into strips lengthwise before dicing.
- Peel and chop the garlic cloves.
- If you are using fresh mushrooms, brush them clean and thinly slice or chop them.
- If you are using dried mushrooms, pour about 2 cups of boiling water over them in a heat-resistant container, cover, and let them re-hydrate. I like to add the dried herbs to the mushrooms while they soak.
two: saute mirepoix
- Heat a large soup pot or dutch oven over medium-high heat, and add the butter or olive oil. If you are using butter, let it just begin to bubble and brown.
- Quickly add the onions and the salt to the pan. Stir well, and saute for 10-12 minutes, or until the onions begin to brown around the edges.
- Add the celery to the pan, and stir. Sweat them in the pan for another minute or two, then add the chopped carrot and garlic to the pan.
- If you are using fresh mushrooms, add those and saute until they release their moisture.
three: add barley & broth
- Add the dried barley and lentils to the pan, stir a few times, and then add the re-hydrated mushrooms along with their soaking liquid.
- Add the two quarts of broth along with another quart of hot water.
- Add the remaining seasonings and stir to mix.
four: simmer & serve
- Cover the pot, reduce the heat, and let simmer for 30-45 minutes, or until the barley and lentils are tender. Stir occasionally.
- If the soup is thicker than you'd like, thin it with additional broth or hot water.
- You can also add a splash of heavy cream or whole milk to make this a richer creamy soup.
Notes
Notes on Nutritional Information:
Values shown are only an estimate, and calculated for a soup made with beef stock, butter, fresh mixed mushrooms, and black beluga lentils. Changing or substituting ingredients will adjust the nutritional info.
Nutrition
Calories: 272kcalCarbohydrates: 48gProtein: 14gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 8mgSodium: 1235mgPotassium: 880mgFiber: 11gSugar: 5gVitamin A: 1553IUVitamin C: 5mgCalcium: 68mgIron: 3mg
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