Barley and Wild Mushroom Soup

For a heartier taste, you can use a dry red wine in place of a bottle of the white wine.

Serves: 8Hands-on: 20 minutesTotal: 1 hour 45 minutesDifficulty: Medium

Serves: 8


  • 2½ lbs. fresh mushrooms
  • 5 Tbsp. vegetable oil, divided
  • 10 cups vegetable broth
  • ½ dry white wine
  • 1 large Spanish onion, peeled and chopped
  • 1 stalk celery, chopped
  • 2 medium carrots, peeled and sliced
  • 2 tsp. thyme
  • 1 bay leaf
  • ½ tsp. ground black pepper
  • 1 cup uncooked pearled barley
  • 1 Tbsp. balsamic vinegar
  • 2 cloves garlic, peeled and chopped


  • Slice the mushrooms, removing the stems and reserving them. Set aside
  • Heat 2 tablespoons oil in a large soup pot over low heat. Add all the mushroom stems and a few of the sliced mushroom caps. Cover and cook for 5 minutes, until they begin to release juice. Add the broth and wine, increase heat to high, and bring to a boil. Reduce heat to a low and simmer for 20 minutes.
  • Strain the liquid from the soup pot into another container, reserving 8 cups and discarding the rest. Set aside.
  • Heat the remaining oil in the soup pot over medium-high heat. Add the onion, celery, and carrots and sauté for 4 minutes. Stir in the thyme, bay leaf, and pepper. Add the remaining mushroom caps and sauté for 5 minutes. Pour in the reserved broth and add the barley. Bring to a boil, then reduce heat to low; simmer for 1 hour, covered.
  • Remove the pot from the heat and stir in the balsamic vinegar and garlic. Remove the bay leaf and serve.