Mushroom & Barley Soup (Shulman)

This vegetarian mushroom barley soup builds deep, savory flavor without a scrap of meat. Three cups of fresh mushrooms get sauteed with garlic and a splash of dry white wine before the barley and broth go in, creating a broth that tastes like it simmered all day.

Pearl barley is the backbone here. After 40 minutes of gentle simmering, it turns plump and chewy while releasing enough starch to thicken the broth naturally. No cream, no flour, no roux needed.

The finishing touch makes all the difference: a tablespoon of dry sherry stirred in at the end with fresh chopped dill. The sherry adds a round, warm note that deepens the mushroom flavor, while the dill brings a bright, herbal lift that keeps the soup from feeling too heavy.

Chef Tips

• Don’t crowd the mushrooms in the pan. They need space to brown rather than steam, and that browning is where the deep, earthy flavor comes from.
• Toast the barley in the pan for a few minutes before adding liquid. This step builds a nutty flavor that plain boiled barley doesn’t have.
• The soup thickens considerably as it cools. Add extra broth when reheating leftovers to bring it back to the right consistency.
• Soy flakes are optional but add protein and body. If you can’t find them, the soup stands strong without them.

Variations

• Wild mushroom version: Use a mix of cremini, shiitake, and oyster mushrooms for a more complex, woodsy flavor.
• Vegan adaptation: Use oil instead of butter and vegetable broth. Skip the soy flakes or keep them for extra protein.
• Smoked finish: Stir in ½ teaspoon of smoked paprika with the broth for a subtle, smoky undertone.