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Mushroom Barley Soup
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1 ounce dried mushrooms  

1 cup boiling water

1 tablespoon olive or vegetable oil

1 cup sliced fresh mushrooms

1/3 cup finely chopped carrot

1 medium (1 cup) leek, halved lengthwise, sliced 1/4-inch

1/2 teaspoon finely chopped fresh garlic

1/2 cup uncooked barley

3 (14.5-ounce) cans low-sodium chicken broth

2 large sprigs fresh dill, if desired

2 tablespoons chopped fresh dill  

1/4 teaspoon salt

1/4 teaspoon pepper

 *Use porcini, morel, chanterelle or oyster mushrooms. Avoid shiitake as they take longer to rehydrate. **Substitute 2 teaspoons dried dill weed.

How to make

  1. STEP 1

    Place dried mushrooms in bowl. Pour boiling water over dried mushrooms; let stand 1 hour. Drain; reserve liquid. Slice mushrooms, if whole.

  2. STEP 2

    Heat oil in 4-quart saucepan; add soaked mushrooms, fresh mushrooms, carrot, leek and garlic. Cook over medium-high heat, stirring occasionally, 5-6 minutes or until vegetables are softened. Stir in reserved mushroom liquid, barley, chicken broth and 2 sprigs dill. Continue cooking 8-10 minutes or until mixture comes to a full boil. Cover; cook over low heat 1 hour or until barley is tender. Remove dill sprigs; stir in chopped dill, salt and pepper.

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