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Mushroom-Barley Soup


Shiitake mushrooms and barley make this a very nutritious soup.

  • Prep:
  • Total Time:
  • Servings: 6

Photography: Romulo Yanes

Source: Everyday Food, October 2012


  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced small
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • Salt and pepper
  • 10 ounces button mushrooms, trimmed and sliced
  • 4 cups chicken or vegetable broth
  • 1 ounce dried sliced shiitake mushrooms
  • 1 cup quick-cooking barley


  1. In a large pot, melt butter over medium-high. Add onion, garlic, and thyme; season with salt and pepper. Saute until onion is softened, about 6 minutes. Add button mushrooms and cook until beginning to soften, about 8 minutes. Add broth, 4 cups water, and shiitake mushrooms. Bring to a boil and cook until all mushrooms are tender, 12 to 15 minutes. Add barley, reduce to a simmer, and cover. Cook until barley is tender, about 12 minutes; season with salt and pepper.

Reviews Add a comment

  • MS10806441
    24 NOV, 2014
    I made this soup last week. I just finished the last bowl for dinner this evening. This is a delicious and satisfying soup. The dried mushrooms in the recipe taste like meat. After the quick-cooking barley was added, it needed to cook about 20 - 25 minutes.