Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Mushroom-Barley Soup 3.1 (155) 2 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 50 mins Servings: 6 Shiitake mushrooms and barley make this a very nutritious soup. Ingredients 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 Directions 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. Romulo Yanes Print