Mushroom-Barley Soup

This mushroom barley soup proves you don’t need stock to build serious depth. A full pound of mushrooms sautéed with onion and garlic creates its own savory broth, and soy sauce plus dry sherry add layers of umami and warmth that make the water-based liquid taste like it simmered for hours.

The barley cooks separately in water first until tender, which takes about 20 to 30 minutes. Meanwhile, the mushrooms get sautéed in a covered pan, which traps their released liquid and essentially creates a concentrated mushroom stock right in the skillet. That liquid gold goes into the pot with the barley, and the whole thing simmers together for another 20 minutes so the flavors meld and the barley releases enough starch to give the soup body.

Soy sauce is the secret weapon. It amplifies the mushrooms’ natural umami without making the soup taste Asian. Combined with dry sherry, which adds a subtle nuttiness, the broth ends up tasting far more complex than you’d expect from such a short ingredient list.

Pro Tips

• Don’t skimp on the mushrooms. A full pound is what gives this soup its meaty, substantial character. Anything less and it’ll taste watery.
• Grind the black pepper generously right at the end. Freshly cracked pepper and mushrooms are a natural match, and the heat blooms when you taste the hot soup.
• This soup thickens as it sits because the barley keeps absorbing liquid. Add a splash of water when reheating leftovers.

Variations

• Mixed mushroom upgrade: Use a blend of cremini, shiitake, and oyster mushrooms for more complex flavor and varied texture.
• Add greens: Stir in a handful of chopped kale or spinach during the last five minutes of simmering for color and extra nutrition.