Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 oz (28 g) dried porcini + 2 cups boiling water (for soaking)
- 1 lb (450 g) mixed fresh mushrooms (cremini/shiitake), sliced
- 3/4 cup (150 g) pearl barley, rinsed
- 1 large yellow onion, diced; 2 medium carrots, diced; 2 garlic cloves, minced
- 8 cups (1.9 L) low-sodium vegetable or chicken broth + 2 cups (480 ml) water
- 2 bay leaves; 10 whole black peppercorns
- 1 tbsp olive oil; 2 tbsp unsalted butter, divided
- 1 3/4 tsp kosher salt (or 1 1/4 tsp fine sea salt), plus more to taste
- 1/4 cup chopped fresh dill; 1 tsp apple cider vinegar or lemon juice
- 3/4 cup (180 g) sour cream, for serving
Do This
- 1. Soak porcini in 2 cups boiling water for 20 minutes; strain through a coffee filter. Reserve 1 1/2 cups clear soaking liquid; chop porcini.
- 2. Rinse barley under cold water until clear.
- 3. Brown fresh mushrooms in 1 tbsp olive oil + 1 tbsp butter (medium-high, 6–8 minutes); set aside.
- 4. Sauté onion and carrots (5–6 minutes); add garlic and chopped porcini (30 seconds).
- 5. Add barley, reserved porcini liquid, 8 cups broth, 2 cups water, bay, peppercorns, and 1 1/2 tsp salt. Bring to a boil; simmer gently (about 200°F/93°C) 35–45 minutes.
- 6. Stir in browned mushrooms at the 25-minute mark of simmering. Finish with 1 tbsp butter, dill, and vinegar; adjust salt. Serve hot with a dollop of sour cream.
Why You’ll Love This Recipe
- Deep, woodsy flavor from a mix of fresh mushrooms and umami-rich dried porcini.
- Hearty pearl barley adds body and tenderness without making the soup heavy.
- Classic aromatic combo—onion, carrot, bay, and peppercorns—keeps it comforting and balanced.
- Bright dill and cool sour cream provide the perfect finishing touch.
Grocery List
- Produce: Mixed fresh mushrooms (cremini/shiitake), yellow onion, carrots, garlic, fresh dill
- Dairy: Unsalted butter, sour cream
- Pantry: Dried porcini, pearl barley, low-sodium broth, olive oil, bay leaves, whole black peppercorns, kosher salt, apple cider vinegar or lemon
Full Ingredients
Mushrooms & Barley
- 1 oz (28 g) dried porcini mushrooms
- 2 cups (480 ml) boiling water (for soaking porcini)
- 3/4 cup (150 g) pearl barley, rinsed until water runs clear
- 1 lb (450 g) mixed fresh mushrooms (cremini and/or shiitake), thickly sliced
Aromatics & Broth
- 1 tbsp (15 ml) olive oil
- 1 tbsp (14 g) unsalted butter (for sautéing)
- 1 large yellow onion (about 8 oz/225 g), small dice
- 2 medium carrots (about 6 oz/170 g), small dice
- 2 garlic cloves, minced
- 8 cups (1.9 L) low-sodium vegetable or chicken broth
- 2 cups (480 ml) water
- 2 bay leaves
- 10 whole black peppercorns
- 1 3/4 tsp kosher salt (use 1 1/4 tsp if using fine sea/table salt), plus more to taste
Finish & Serve
- 1 tbsp (14 g) unsalted butter
- 1/4 cup (10 g) fresh dill, chopped, plus extra for garnish
- 1 tsp apple cider vinegar or fresh lemon juice (add up to 2 tsp to taste)
- 3/4 cup (180 g) sour cream
Step-by-Step Instructions
Step 1: Soak porcini and rinse barley
Place dried porcini in a heatproof bowl and pour 2 cups boiling water over them. Submerge with a spoon and soak for 20 minutes. Line a fine-mesh sieve with a coffee filter or paper towel and strain the soaking liquid into a measuring cup. Measure out 1 1/2 cups of the clear liquid, leaving any grit behind. Chop the softened porcini and set aside. Rinse the pearl barley under cold water, rubbing the grains until the water runs mostly clear; drain well.
Step 2: Brown the fresh mushrooms
In a heavy 5–6 quart pot or Dutch oven, heat 1 tbsp olive oil and 1 tbsp butter over medium-high heat. Add the sliced fresh mushrooms in an even layer; cook undisturbed for 3–4 minutes, then stir and continue until deeply browned and their moisture has evaporated, 6–8 minutes total. Season with a pinch of the measured salt. Transfer to a bowl and set aside.
Step 3: Sauté the aromatics
Reduce heat to medium. In the same pot, add the onion and carrots with 1/2 tsp of the salt. Cook, stirring occasionally, until the onions are translucent and just starting to turn golden at the edges, 5–6 minutes. Add the minced garlic and chopped porcini; cook until fragrant, about 30 seconds.
Step 4: Build the soup base
Pour in the reserved 1 1/2 cups porcini liquid, scraping up any browned bits. Add the barley, 8 cups broth, 2 cups water, bay leaves, whole peppercorns, and the remaining salt. Bring to a boil over medium-high heat, then reduce to a bare simmer (about 200°F/93°C), cover partially, and cook for 35–45 minutes, stirring occasionally.
Step 5: Add browned mushrooms and simmer until barley is tender
Stir the browned fresh mushrooms into the pot after the soup has simmered for about 25 minutes. Continue simmering until the barley is plump and tender with a pleasant chew, 10–20 minutes more. If the soup thickens more than you like, add hot water 1/2 cup at a time to loosen.
Step 6: Finish with butter, dill, and a touch of acidity
Turn off the heat. Stir in 1 tbsp butter, the chopped dill, and 1 tsp apple cider vinegar or lemon juice. Taste and adjust salt and acidity; add more vinegar or lemon in 1/2 tsp increments if you want extra brightness. Let the soup rest for 5 minutes to settle and thicken slightly.
Step 7: Serve steaming hot with sour cream
Fish out the bay leaves and any visible peppercorns. Ladle into warm bowls and top each serving with a generous spoonful (about 2 tbsp) of sour cream and a sprinkle of fresh dill. Serve immediately while steaming hot.
Pro Tips
- Strain porcini liquid through a coffee filter to remove grit—this keeps the broth clear and polished.
- Brown mushrooms in batches if your pot is crowded; good browning equals deep mushroom flavor.
- Tie peppercorns and bay in a tea infuser or cheesecloth if you prefer easy removal.
- Barley continues to absorb liquid as it sits; thin with hot water or broth when reheating.
- A tiny splash of vinegar or lemon at the end lifts the mushroom richness without making the soup sour.
Variations
- Classic potato addition: Add 2 small waxy potatoes (peeled and 1/2-inch dice) for the final 20 minutes of simmering.
- Vegan: Use olive oil instead of butter and a plant-based sour cream, and stick with vegetable broth.
- Smoky & meaty: Render 3 oz diced smoked bacon or ham first; sauté aromatics in the fat and proceed.
Storage & Make-Ahead
Refrigerate in an airtight container for up to 4 days. The barley will thicken the soup as it rests; add a splash of water or broth when reheating gently on the stovetop. For freezing, cool completely and freeze up to 3 months; for best texture, cook the barley separately and combine when reheating. Add fresh dill and sour cream only at serving time.
Nutrition (per serving)
Approximate values: 255 calories; 11 g fat; 33 g carbohydrates; 6 g fiber; 7 g protein; 620 mg sodium. Includes 2 tbsp sour cream per serving and assumes low-sodium broth.
