Saturday, January 28, 2012

Mushroom and Barley Soup

When I saw Pam's blog, Pam's Midwest Kitchen Korner,  I knew immediately we would love this soup.  And we did!!  She found it in the Chicago Tribune, and I remember my grandmother's sister always found the best recipes in the Tribune.  This rated right up there at the top.

She made a few changes to the original, and I followed Pam's suggestions to the T.  I know this soup will be made often.  The only change I made was using the dried mushrooms I had on hand.  Last fall I bought an 8 oz. container of gourmet mushroom blend at Costco.  I have used it often and love the combination of mushrooms....morels, porcini, Brazilian caps, ivory portabella, shiitake and oyster mushrooms.  They worked beautifully in this soup and this is a much less expensive way to buy dried mushrooms.

Mushroom and Barley Soup
  from Pam's Midwest Kitchen Korner

1 package (1 ounce) dried porcini mushrooms  (I used about 1 cup of my mixed blend)
2 tablespoons olive oil
2 large shallots, finely chopped
2 cloves garlic, finely chopped
1 pound button mushrooms (I used baby portabellas)
8 cups beef stock
1/2 teaspoon dried thyme
1 tablespoon McCormick's Montreal Steak Seasoning
1 cup pearl barley
1-2 tablespoons balsamic vinegar
Sale and pepper to taste
Chopped parsley for garnish


Place dried mushrooms in a bowl.  Cover with 2 cups of boiling water.  Soak, submerged with a small plate for 20 minutes.  Squeeze liquid from the mushrooms and reserve the water.  Slice the mushrooms.

Slice the fresh mushrooms.  Warm oil in a large soup pot and set over medium-high heat.  Add shallots and garlic and cook until fragrant and translucent, about 2 minutes.  Remove shallots mixture to a small bowl and set aside.

Add fresh mushrooms to the pot and cook until their liquid releases, about 5-8 minutes.  Stir in shallot and garlic mixture, beef stock, thyme, reserved mushroom liquid and reconstituted mushrooms.  Add Montreal Steak Seasoning and heat to a boil.

Stir in barley, reduce heat to a simmer.  Cook, partially covered until barley is tender, about 40 minutes.  Stir in balsamic vinegar.

Season with salt and pepper to taste and simmer for 5 minutes.  Top with parsley and serve.

6 servings

Be sure to have some great crusty bread to go along with this great soup.  Thanks, Pam.

P.S.  I just want to add a comment about the great job that blogger is doing keeping Spam off my blog.  Today, it caught some foreign language trying to add a comment to my blog anonymously, 6 times.  I do not have the extra security code on my comments as I feel it is a waste of time for those commenting and not necessary.  Blogger does a great job all by itself.  Thanks.


  1. Sounds great Susan. I have just found the Costco store in Jacksonville and am loving all of the unique things I can find. Will have to look for these dried mushrooms.

  2. Your soup looks so hearty and flavorful in the photo!
    I'll save this recipe, thanks for passing it on;-)

  3. This looks wonderful, Susan...This year I am craving soup more and more, even though our winter is not especially bad. Soup, delicious soup, is such a comfort.

  4. I must have missed this one on Pam's blog! What a delicious looking recipe. I don't know if Sam's has the same mixed dried mushrooms but I'll have to look next time I'm there. Can't wait to try this!

  5. Forgot to add that the spam blocker works beautiful on my blog also. I get emails of the attempted posts so I know they're trying but they never appear on the blog itself. The worst offender is some fake Uggs site.

  6. I spotted this on Pam's blog and will be making it soon. I have never heard of Gourmet mushroom blend Susan; gotta check this out next visit at Costco's.

  7. I agree with you about blogger...I have some spammer visiting at least one old, old post each day with all sorts of links. Blogger takes care of it each time.

    Oh, I'm so glad to see your barley soup...I have two recipes printed out for inspiration and yours will be added to the pile. YUM!

  8. Your soup looks so delicious and satisfying, Susan. Perfect for the nippy weather!

    I think Blogger does an excellent job on the spam. And, I really appreciate not having to type in all those odd 'words'. ;) blessings ~ tanna

  9. Brilliant. Why do I not use dried mushrooms more often? Note to self: search them out and stock up on next Trader Joe trip. And Montreal Steak seasoning is fab on venison too! ;)

  10. There's nothing better, Susan. My mother used to make barley soup all the time... I really have to try this recipe!

  11. Oh my goodness this soup looks delicious! My mother in law would always make barley soup for us and I always wanted to learn how to do it too. Thank you do much for sharing! I know exactly what I'm making this weekend!

  12. Barley soup is an old-time favorite of ours and this recipe sounds outstanding. I'll have to give this a try. It sounds delicious. I hope all is well. Have a great day. Blessings...Mary

  13. I have most of the ingredients in my cupboard for this mouth watering soup. I wonder if Costco still has the dried mushroom blend.

  14. Wow! Am I ever late here, Susan! I'm so glad you enjoyed the soup! I've made it several times since and still love it! Thanks so much! I'm glad I was looking back at all your recipes!